Double Chocolate Chip Muffins
Source of Recipe
List of Ingredients
1 2/3 cups all-purpose flour
1/3 cup unsweetened natural cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
3/4 cup packed dark brown sugar
1/2 cup plain whole or 2% Greek yogurt
1/2 cup milk (not nonfat)
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 cup semisweet or bittersweet chocolate chips, or coarsely chopped chocolate
Arrange a rack in the middle of the oven and heat to 400°F. Grease or line a 12-cup standard muffin tin with paper liners.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. In a separate medium bowl, whisk together the eggs, sugar, yogurt, milk, oil, and vanilla until no big lumps of brown sugar remain.
Pour the yogurt mixture into the flour mixture and fold together with a rubber spatula until just combined. Fold in the chocolate. Divide the batter among the muffin wells.
Bake until a toothpick or cake tester inserted into the center of a muffin comes out clean or with just a few moist crumbs (test in several places in case you hit a pocket of melted chocolate), 15 to 20 minutes. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first. Serve warm or at room temperature.