Heavenly Double Chocolate Chip Muffins Recipe in 3 Steps
Delicious double chocolate chip muffins with a rich cocoa flavor and plenty of chocolate chips for extra indulgence.
Ingredients
- 2 cups 240g all-purpose flour, spooned and leveled
- ½ cup 40g unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 & ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup 200g packed brown sugar (light or dark)
- 2 large eggs
- 1 cup 240g plain yogurt
- ⅓ cup 80mL milk
- ½ cup 120mL vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup 6oz / 170g chocolate chips or chocolate chunks
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, mix brown sugar, eggs, yogurt, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Fold in the chocolate chips.
- Divide the batter evenly into the muffin cups, filling each about ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For extra chocolate flavor, use dark chocolate chips.
- You can substitute Greek yogurt for plain yogurt if needed.