Recipe: Double Chocolate Muffins

Recipe: Double Chocolate Muffins

Christine Gallary
Sep 13, 2017
(Image credit: Lauren Volo)

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, yogurt, and eggs.

They fall decidedly in the okay-for-breakfast category!

(Image credit: Lauren Volo)

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

  • 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

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.

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