Double Chocolate Muffins
Double Chocolate Muffins filled with chocolaty goodness and topped with mini chocolate chips. These muffins are rich, moist, and super yummy!
Servings: 15 Muffins
Ingredients
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon Kosher Salt
- 2 large eggs beaten
- 1 cup Greek yogurt
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1/2 cup milk I used whole milk.
- 2 cups semi sweet chocolate chips
Optional:
- 1/2 cup semi-sweet mini chocolate chips topping
Instructions
- First, preheat your oven to 400 degrees Fahrenheit. Spray a muffin pan with nonstick cooking spray or use paper liners. I did not use paper liners. As long as you spray the muffin cups with non-stick cooking spray the muffins will pop right out with no mess.
- In a large mixing bowl, combine all dry ingredients, except the chocolate chips, and mix to combine. In a separate bowl, add the "wet" ingredients, and mix well. Pour the "wet mixture" into the dry mixture bowl and mix to combine all of the ingredients. Be careful not to over mix the batter.
- Once the muffin batter is mixed, fold in the regular sized chocolate chips. This recipe should fill about 15 muffin cups. Fill each cup to just below the top of the cup, or about 3/4 full. Then sprinkle the mini chocolate chips on top of the batter.
- Place the muffin pan into the preheated oven, on the middle rack, and bake for 15 - 18 minutes. Oven times can vary so do a toothpick test.
- Once finished, allow the muffins to cool for 5 to 10 minutes.
Notes
This recipe should fill about 15 muffin cups, so you will need to use 2 muffin pans. Or you can do a small "test" batch first. That is what I like to do to get the timing right.