Chocolate Intensity Muffins

2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/4 cups sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup (4 oz) butter, melted
1 tsp vanilla
Confectioners' sugar (optional)

Preheat oven to 400 F. Coat 12-cup muffin pan with vegetable spray, including top edges: muffins rise above the pan. (Coat thoroughly; these muffins have a tendency to stick.)

Add flour to large bowl. Sift in cocoa powder. Add sugar, baking powder, baking soda and salt and thoroughly combine.

Whisk eggs, buttermilk, butter and vanilla in medium bowl until blended. Pour liquid mixture over dry ingredients and fold in with rubber spatula just until combined; do not overmix.

Spoon batter into prepared muffin cups, dividing it evenly. Bake for 20 minutes or until tester comes out clean. Carefully turn out onto rack. Using tiny sieve, generously dust tops of muffins with confectioners' sugar if desired. Makes 12 muffins.

*I baked the muffins at 350 F.

Source: All the Best Muffins and Quick Breads by Joie Warner, 1992