Master the art of making bakery-style double chocolate chip muffins at home! Bursting with rich chocolate flavor in every bite, these muffins are incredibly moist and tender, yet still firm enough to grab and go.
INGREDIENTS
- 2 cups (240g) all-purpose flour, spooned and leveled
- ½ cup (40g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 & ½ teaspoons baking soda
- ¼ teaspoon salt
- 1 cup (200g) packed brown sugar (light or dark)
- 2 large eggs
- 1 cup (240g) plain yogurt
- ⅓ cup (80mL) milk
- ½ cup (120mL) vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup (6oz / 170g) chocolate chips or chunks
INSTRUCTIONS
- Preheat your oven to 375°F and line a 12-count muffin tin with paper liners. Set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix the brown sugar, eggs, yogurt, milk, oil, and vanilla until fully combined.
- Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in the chocolate chips or chunks. Be careful not to overmix!
- Spoon the muffin batter into the muffin tin, filling each cup to the top for that perfect muffin dome.
- Bake in the center of the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean (you may see chocolate from the chips or chunks, but no batter).
- Allow the muffins to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely, or enjoy while still warm!
