These double chocolate muffins use cocoa in the crumb and chocolate chips throughout. Yogurt and oil help keep the crumb soft after cooling. They are designed for a standard 12-cup muffin pan; oversized bakery tins need different filling amounts and longer baking.
Ingredient notes
- All-purpose flour: Weigh the flour, or spoon it into a cup and level it. A tightly packed cup can make these muffins dry.
- Cocoa powder: Use unsweetened baking cocoa, not a sweetened drinking-chocolate mix. Whisk out lumps before adding the wet ingredients.
- Granulated sugar: The measured amount affects moisture as well as sweetness; large reductions change the crumb.
- Baking powder: Use fresh baking powder and level the spoons. The separate baking soda in the ingredient list also contributes to the rise.
Tips for a dependable result
Whisk cocoa thoroughly into the dry ingredients so dark pockets do not remain in the batter. Use plain yogurt instead of sweetened flavored yogurt. Once wet and dry ingredients meet, fold gently and stop as soon as the flour disappears. A few small lumps are normal. Check a muffin near the center of the pan; melted chips can look like raw batter on a tester, so test a second spot if needed. Avoid opening the oven early, which can interrupt the rise.
Timing and portions
This recipe makes 12 muffins. Allow about 20 minutes for preparation and 22 minutes for cooking, plus 10 minutes for resting, chilling or cooling. Oven performance, pan size, and ingredient temperature affect the exact timing. Follow the method below and check the food itself before serving.
Double Chocolate Muffins
Ingredients
Method
- Heat oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.
- Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl, breaking up cocoa lumps.
- In another bowl whisk eggs, yogurt, milk, oil, and vanilla. Fold into the dry mixture just until no dry flour remains. Fold in chocolate chips.
- Divide evenly among 12 liners, filling about three-quarters full. Bake 20 to 24 minutes, until tops spring back gently and a tester avoids melted chocolate and shows no wet batter.
- Cool in the pan 5 minutes, then move to a rack for at least 5 more minutes.
Notes
Storage and make-ahead notes
Store completely cooled muffins airtight at room temperature for up to 2 days. Freeze individually wrapped for up to 2 months. Thaw at room temperature, then warm briefly if desired.
Estimated nutrition
Approximate nutrition per muffin, based on 12 muffins. Optional toppings are excluded. These values are estimates and vary with ingredients and portion size.
| Nutrient | Amount |
|---|---|
| Calories | 280 kcal |
| Carbohydrates | 38 g |
| Protein | 5 g |
| Total fat | 13 g |
| Saturated fat | 4 g |
| Fiber | 2 g |
| Total sugars | 23 g |
| Sodium | 240 mg |
More ideas from the kitchen
For another home-cooked option, try our homemade blueberry muffins or easy chocolate cake. You can also browse the breakfast collection for more inspiration.
