Description
Delight in these rich and moist Double Chocolate Chip Muffins, perfect for a decadent breakfast or an indulgent snack. Made with cocoa powder, brown sugar, and melty chocolate chips, these muffins boast a tender crumb and a perfectly domed top, baked to chocolaty perfection in just 35 minutes.
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 Pan: Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners and set aside to be ready for the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until evenly blended.
- Mix Wet Ingredients: In a large bowl, whisk together the packed brown sugar, eggs, yogurt, milk, vegetable oil, and pure vanilla extract until the mixture is smooth and well combined.
- Combine Wet and Dry: Pour the dry ingredient mixture over the wet ingredients. Stir gently just until the flour is incorporated and no large streaks remain to avoid overmixing and dense muffins.
- Add Chocolate Chips: Fold in the chocolate chips or chunks evenly throughout the batter.
- Fill Muffin Cups: Portion the batter evenly into the prepared muffin tins, filling each cup all the way to the top for a dramatic muffin dome.
- Bake: Bake the muffins in the center of the preheated oven for 15 to 20 minutes, or until a skewer inserted into the center comes out clean of batter and crumbs (some chocolate residue on the skewer is normal).
- Cool: Allow the muffins to cool for 10 minutes in the pan, then transfer them onto a wire rack to cool completely or until slightly warm before serving.
Notes
- To ensure fluffy muffins, avoid overmixing the batter once the dry ingredients are added.
- You can substitute plain yogurt with sour cream for extra richness.
- Use high-quality chocolate chips or chunks for the best flavor.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a less sweet version, reduce brown sugar by 1/4 cup.
