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Double chocolate muffins with chocolate chips
Vagner Carvalho

Double Chocolate Muffins

These double chocolate muffins use cocoa in the crumb and chocolate chips throughout. Yogurt and oil help keep the crumb soft after cooling.
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Prep Time 20 minutes
Cook Time 22 minutes
Resting, Chilling or Cooling 10 minutes
Total Time 52 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 210 g all-purpose flour
  • 50 g unsweetened cocoa powder
  • 150 g granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 180 g plain whole-milk yogurt
  • 120 ml milk
  • 80 ml neutral oil
  • 1 teaspoon vanilla extract
  • 150 g semisweet chocolate chips

Method
 

  1. Heat oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.
  2. Whisk flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl, breaking up cocoa lumps.
  3. 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.
  4. 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.
  5. Cool in the pan 5 minutes, then move to a rack for at least 5 more minutes.

Notes

Nutrition is an estimate per serving, based on the stated yield. Actual values vary by brands and optional toppings. Times are estimates; use the visual and temperature cues in the method.