Description
These Double Chocolate Chip Muffins are rich, moist, and loaded with chocolate goodness, making them perfect for breakfast or a delicious snack. Featuring a blend of cocoa powder and chocolate chips, these muffins offer a deep chocolate flavor balanced by a tender crumb from yogurt and vegetable oil.
Ingredients
Scale
Dry Ingredients
- 2 cups (240g) all-purpose flour, spooned and leveled
- 1/2 cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 & 1/2 teaspoons baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup (200g) packed brown sugar (light or dark)
- 2 large eggs
- 1 cup (240g) plain yogurt
- 1/3 cup (80mL) milk
- 1/2 cup (120mL) vegetable oil
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup (6oz / 170g) chocolate chips or chocolate chunks
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners and set aside to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined. Set this mixture aside for later.
- Combine Wet Ingredients: In a large bowl, whisk the packed brown sugar, eggs, plain yogurt, milk, vegetable oil, and pure vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry: Pour the dry ingredients over the wet ingredients and gently mix until just combined. Avoid overmixing to keep the muffins tender.
- Add Chocolate Chips: Fold in the chocolate chips or chunks evenly throughout the batter to ensure chocolatey bites in every muffin.
- Fill Muffin Cups: Portion the batter into the prepared muffin tin, filling each cup to the very top for an impressive muffin dome.
- Bake: Place the muffins in the center of the preheated oven and bake for 15 to 20 minutes. Insert a skewer into the center of a muffin; it should come out clean of batter and crumbs, although some melted chocolate may be present.
- Cool: Allow the muffins to cool in the pan for 10 minutes. Then transfer them to a wire rack to cool completely or until slightly warm before serving.
Notes
- Filling the muffin cups to the top helps create a dramatic, domed muffin top.
- Do not overmix the batter to ensure the muffins remain tender and moist.
- You may substitute plain yogurt with Greek yogurt for extra protein and a slightly tangier flavor.
- Chocolate chunks can be used instead of chips for a more rustic texture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 220mg
- Fat: 13g
- Saturated Fat: 3.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
