Double Chocolate Muffins
Ingredients (makes about 12 muffins)
2 cups all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
1 cup brown sugar, packed
½ cup (120ml) vegetable oil
2 large eggs, room temp
1 cup (240ml) milk
¾ cup plain yogurt
2 tsp vanilla extract
1 cup (175g) chocolate chips (semi-sweet or dark, plus extra for topping)
—
Instructions
1. Prep oven & pan
Preheat oven to 218°C (425°F).
Line a muffin tin with paper liners or lightly grease.
2. Dry ingredients
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Wet ingredients
In another bowl, whisk egg, yogurt, oil, milk and vanilla until smooth.
4. Combine
Gently fold wet mixture into dry ingredients (do not overmix).
Fold in chocolate chips. Batter will be thick.
5. Fill tins
Divide batter evenly among muffin cups (about ¾ full).
Sprinkle extra chocolate chips on top.
6. Bake
Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 10-12 minutes or until a toothpick inserted in the center comes out clean.
7. Cool & enjoy
Let muffins cool in the pan 5 minutes, then transfer to a wire rack.
