Moist Double Chocolate Muffins
If you're a chocoholic, this is a chocolate dream come true! These moist double chocolate muffins are incredibly tender, insanely chocolatey, and loaded with moist chocolate chips in Every. Single. Bite! Believe me. You can whip them up in under 15 minutes and have a freshly warm batch ready for a delicious breakfast!
Equipment
- 12 cup muffin/cupcake pan
Ingredients
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking soda (NOT baking powder)
- 2 large eggs
- 3/4 cup granulated sugar
- 3/4 cup Greek yogurt
- 1/2 cup whole milk
- 1/2 cup vegetable oil (or canola oil)
- 1-1/2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 425 degrees F (218 C) and line a muffin pan with paper liners (a.k.a. baking cups).
- In a small bowl, whisk all-purpose flour, cocoa powder, salt, and baking soda. Set aside.
- In a medium bowl, whisk together the eggs and sugar until combined.
- Whisk in the oil, Greek yogurt, whole milk, and vanilla extract; careful not to over-whisk.
- Gradually add the flour mixture and fold using a spoon or a spatula. The batter will get thick, so the whisk may not work anymore.
- Using a spoon, gently fold in the chocolate chips.
- Scoop the chocolate batter into the prepared muffin liners using the same spoon, filling 3/4 of the way full.
- Place the muffin pan in the middle rack of the preheated oven and cook for 5 minutes.
- Next, reduce the oven temperature to 350 F (177 C) and cook for 14-15 minutes until an inserted toothpick comes out clean.
- Allow muffins to cool in the pan for 5-10 minutes before transferring them to a cooling rack.
- Enjoy the muffins with a cup of tea or a glass of milk. YUM!
Notes
- Store leftover muffins in an airtight container for up to 5 days.