All of the chocolate! These glorious muffins are jam-packed with chocolate and can be enjoyed morning, noon, or night.
Double Chocolate Muffins (Printer-Friendly Recipe)
From: Spoonful of Sugar
Makes: 12 Muffins
Ingredients
2 cups flour
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1 cup plain Greek yogurt
1/2 cup milk
1 teaspoon vanilla
1/2 cup vegetable oil
2 tablespoons coffee (optional)
3/4 cup milk chocolate chips, divided
Directions
Preheat oven to 375 degrees Fahrenheit. Place cupcake liners in a muffin pan and set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, whisk together the egg, yogurt, milk, vanilla, oil, and coffee. Pour the wet ingredients into the dry ingredients and stir until just combined, don’t over-mix. Fold in 1/2 cup of chocolate chips that have been tossed in a tablespoon of flour (you don’t have to coat them in flour, but I do think it prevents the chips from sinking to the bottom of the batter when they bake).
Fill the muffin cups with the batter. Sprinkle the tops of the muffins with the remaining 1/4 cup of chocolate chips. Bake in preheated oven for 15 minutes; if the center isn’t fully cooked after 15 minutes, continue baking for a couple more minutes until done. Remove from oven and cool the pan on a wire cooling rack. Enjoy!
Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl.
In another bowl, mix together the egg, yogurt, milk, vanilla, oil, and coffee. (My littler helper did a mighty fine job with this step).
Add the wet to the dry and stir until just combined.
Fold in 1/2 cup of the chocolate chips (I tossed mine with a tablespoon of flour).
Fill up the muffin cups and sprinkle on the remaining 1/4 of chocolate chips. Bake at 375 degrees for 15 minutes, or until completely baked in the center.
Remove from oven and allow the pan to cool on a wire cooling rack.
