Double Chocolate Muffins

5 from 3 votes

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!

Prep Time30

Cook Time22

Total Time52

Course: Breads & Muffins, Breakfast, Snack, Snacks & Dessert, Snacks & Treats

Cuisine: American

Keyword: chocolate, double chocolate, double chocolate muffins, muffins

Servings: Muffins

Calories: 368kcal

Author: Cynthia Rusincovitch

Ingredients

2 1/2 cup All-purpose flour
1/2 cup cocoa powder
1 cup yogurt plain
1 cup chocolate chips divided
2 tsp baking powder
1/2 tsp salt
1/2 cup vegetable oil canola, sunflower
2 medium egg
1 cup sugar
2 tsp vanilla extract

Optional

1/4 cup chocolate chunk

Instructions

Pre-heat the oven to 350F. Then prepare a 12 muffin pan with 12 muffin liners. Set it aside
Mix dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt) and ¾ cup chocolate chips in a bowl.
Then, beat the eggs in a large bowl. Add yogurt, vanilla extract, and oil. Whisk to combine.
Next, incorporate dry ingredients with wet ingredients until well combined.
Finally, divide the muffin batter into the twelve muffin liners. Bake for 20 to 22 minutes, or until an inserted toothpick comes out clean.
Let the muffins cool for 10 minutes in the pan, then place them onto a cooling rack, so they don’t get moist in the bottom.

Optional

Get ¼ cup of chocolate chunks (choose your favorite type). Melt them for 60 -90 seconds in the microwave and drizzle all over the muffins (after baking them)

Notes

If you taste one of these, you'd know they're like bakery muffins. They're super moist and chocolatey. Trust me, every bite is decadent as they're loaded with chocolate chips. If you look to please your family, you can't go wrong with this recipe

Tips

Store these muffins in a sealed bag over the counter for up to four days, or seven days in the fridge (they’ll get harder, though).
This is a freezer-friendly recipe. They’ll last for up to three months. To reheat them, wrap each muffin with foil paper and warm in the oven for 10-15 minutes at 350F. You can also use the microwave for 60-120 seconds (without foil paper).

Nutrition