Double Chocolate MuffinsCourse: Dessert, afternoon snackCuisine: AmericanDifficulty: EASY
I discovered this recipe on one of my favorite food sites, The Kitchen. I think I have made this recipe 2-3 times a week for the last month. First off, it is so easy that you can whip a batch of these up last minute for a play date or for a friend who is feeling blue. These are my kids favorite and even my husband gobbles them up. I have made them for friends, neighbors, as thank you gifts and more. Everyone raves. I have played with the recipe and added different chips such a white chocolate chip and dark chocolate chips, both work great. I have added cinnamon or/and ancho chili powder to give a subtle kick. I have replaced the vanilla with strong espresso and that worked as well. My daughter wanted me to try them with tiny marshmallows and I am sure that would be fantastic. Play with these and have fun. I just love the ease of this recipe and I love it can be made spontaneously. Some other stir in ideas: peanut butter chips, mint chips, candy canes, chopped caramel, cut up marshmallows, chopped oreos, and more. Also you can easily double this recipe and you do get about 30 total muffins.
1 2/3 cups flour
1/2 cup unsweetened natural cocoa powder such as Hershey’s
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
3/4 cup packed dark brown sugar
1/2 cup whole or 2% Greek Yogurt or vanilla yogurt
1/2 cup whole milk
1/2 cup vegetable oil
1 teaspoon vanilla extract or espresso coffee
1 cup chips of choice, semi sweet, bittersweet, white, dark or peanut butter
- Preheat oven to 4:00 And line a muffin pan with muffin cups.
- On a piece of wax paper, mix flour, cocoa powder, baking powder, baking soda, salt. In a large bowl, whisk the eggs, sugar, yogurt, milk, oil and vanilla together until no lumps remain.
- Add the flour mixture to the wet ingredients and with a spatula incorporate the ingredients till they just come together. Fold in the chips of choice. Spoon the batter into the cups.
- Bake for about 16 minutes, until a cake tester comes out clean or with just a few crumbs on it. Let cool in pan for 10 minutes then remove and allow to cool on a wire rack or even better serve warm.