Recipe: Double Chocolate Muffins
Makes12
There’s probably a fine line between what makes something a cupcake rather than a muffin. For me, a muffin has a nice domed top, doesn’t have frosting, and shouldn’t give me a sugar rush during breakfast. These rich chocolate muffins have a delicious double dose of chocolate, but they also contain a lot of ingredients I eat at breakfast anyway, like milk, eggs, and our secret — Greek yogurt, which adds tenderness and protein.
They fall decidedly in the okay-for-breakfast category!
For Melty Goodness, Go with Chopped Chocolate
Although you can definitely use chocolate chips in these muffins, if you have an extra minute, chop up some chocolate instead. Chocolate chips are formulated to prevent melting, but chopped chocolate melts beautifully and really gets into all the nooks and crannies of the muffins.
No Mixer Required
These muffins are made just like a quick bread: Whisk dry ingredients and wet ingredients separately and then fold them together. It’s one of the easiest methods, especially since you don’t need any kind of electric mixer. Just be careful not to overmix the batter once everything goes into one bowl and you’ll be golden.
Double Chocolate Muffins
Makes 12
Nutritional Info
Ingredients
- 1 2/3 cups
all-purpose flour
- 1/3 cup
unsweetened natural cocoa powder
- 1 teaspoon
baking powder
- 1 teaspoon
baking soda
- 1/2 teaspoon
fine salt
- 2
large eggs
- 3/4 cup
packed dark brown sugar
- 1/2 cup
plain whole or 2% Greek yogurt
- 1/2 cup
milk (not nonfat)
- 1/2 cup
vegetable oil
- 1 teaspoon
vanilla extract
- 1 cup
semisweet or bittersweet chocolate chips, or coarsely chopped chocolate
Instructions
Arrange a rack in the middle of the oven and heat to 400°F. Grease or line a 12-cup standard muffin tin with paper liners.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. In a separate medium bowl, whisk together the eggs, sugar, yogurt, milk, oil, and vanilla until no big lumps of brown sugar remain.
Pour the yogurt mixture into the flour mixture and fold together with a rubber spatula until just combined. Fold in the chocolate. Divide the batter among the muffin wells.
Bake until a toothpick or cake tester inserted into the center of a muffin comes out clean or with just a few moist crumbs (test in several places in case you hit a pocket of melted chocolate), 15 to 20 minutes. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first. Serve warm or at room temperature.
Recipe Notes
Storage: The muffins can be stored in an airtight container at room temperature for up to 3 days. They can also be individually wrapped in plastic wrap.
Freezing the muffins: These muffins freeze very well; store them in an airtight resealable plastic bag. If packing in lunch boxes, I like to individually wrap them in plastic wrap before freezing so I can just throw one into a lunchbox or backpack to thaw.