Double Chocolate Muffins

The secret to these double chocolate muffins is the moisture that comes from plain yogurt. Along with the cocoa powder, chocolate chips, and vanilla… you’ll think these came from a bakery!

Double Chocolate Muffins

I’ve found that yogurt can be a game changing ingredient when it comes to baking. With very little flavor of its own, plain yogurt adds a lightness to my bakes that somehow also gives them extra moisture- without becoming dense. I don’t quite know how this is possible, but my chocolate chip muffin recipe is so much better because of it!

For a sweet start to your day, these chocolate muffins pair perfectly with Mexican coffee, which also has a hint of chocolate and a kick of chili powder. If you’re serving up a special breakfast for family or friends, be sure to add my double chocolate muffins and these lemon blueberry turnovers to the table!

Why you will love this recipe

• Easy to prepare with no extra steps in this double chocolate chip muffins recipe. From start to finish, you’ll be enjoying these muffins in less than an hour.
• Great for breakfast, a snack, or even a dessert, these double chocolate muffins are a tasty treat you’ll look forward to anytime of day.
• Chocolate flavor in every bite: the decadence of this chocolate muffin recipe comes through in the cocoa powder, the chocolate chips, and even the melted chocolate you can drizzle over them right out of the oven!
• The ingredients in my chocolate chip muffins recipe are everyday staples that you likely have in your kitchen right now. You can whip these up for a get together or office potluck and show off your baking expertise.

How to make perfect double chocolate muffins

Step One: Preheat the oven to 350F and line a 12-muffin tin with paper liners.

Step Two: In a medium sized mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add ¾ cup of chocolate chips.

Step Three: In a large mixing bowl, beat the eggs. Add the yogurt, vanilla, and oil, then combine using a whisk.

Step Four: Slowly add the dry ingredients to the wet, mixing well with each addition. 

Step Five: Evenly distribute batter into the 12 muffin tins and place on the center rack in the oven. Bake for 20-22 minutes, until a toothpick comes out clean. 

Step Six: Once removed from the oven, keep the muffins in the tin for 10 minutes to avoid a moist base. Remove them from the tins to continue cooling on a cooling rack.

Chef’s Tip:  These double chocolate chip muffins will last up to 4 days on the counter in a sealed container, or up to 7 days in the refrigerator. If you want to freeze these to enjoy later, they will last for up to 3 months and can be easily reheated — microwave for 1-2 minutes OR wrap them in foil and heat them in a 350F oven for 10-15 minutes.

Frequently Asked Questions About Chocolate Chip Muffins Recipe

What Yogurt Is Best For Baking?

Full-fat, plain, Greek yogurt works best in my double chocolate muffins recipe. The creaminess that comes from full-fat yogurt keeps the muffins very moist while the neutral flavor allows the chocolate chips, cocoa powder, and vanilla to stand out!

Do You Need Vegetable Oil For Muffins?

Vegetable oil does not have a strong flavor on its own, making it a good choice for this recipe. Oil replaces the need for butter, and since it’s a liquid, it distributes evenly through the mix providing added moisture to your finished product without any greasiness. Sunflower oil and canola oil are equally mild in flavor, so they would also work well here.

Can I Use Imitation Vanilla Flavor Instead Of Vanilla Extract?

While vanilla extract is preferred for this double chocolate muffins recipe, imitation vanilla can be used instead. The general rule of thumb is to double the amount of imitation vanilla to make sure you achieve the same level of vanilla flavor. For our purposes, you should use 4 tsp of imitation vanilla if using this instead of pure vanilla extract.

What Happens If You Bake With Cold Eggs?

Many recipes advise you to let your eggs come to room temperature for baking, but in the case of these double chocolate muffins, that isn’t necessary. Room temperature eggs are more important when trying to incorporate them with butter, since combining cold eggs with butter can produce a mixture that looks slightly curdled. Since we are using oil instead of butter, there is no need for this additional step!