My treat for going to the grocery store with my mom when I was little was a giant chocolate muffin from the store’s bakery. It was the size of my head and quite the decadent breakfast! The fond memories I have of that delectable treat meant that I had to include a classic chocolate muffin recipe in this cookbook— a muffin like that same, moist, fudgy one I grew up loving. The batter comes together quickly, making these the perfect treat to whip up any morning of the week. Besides, who doesn’t love waking up to chocolate (or double chocolate!) for breakfast?
- Yield: 12 Muffins
- Preparation Time: 10 Minutes
- Total Time: 30 Minutes
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- ½ tsp salt
- ½ cup (64g) unsweetened cocoa powder
- 1 tsp baking soda
- 1 cup (180g) semi-sweet chocolate chips
- 2 eggs
- ¾ cup (185g) plain yogurt (Greek or regular)
- ½ cup (120ml) vegetable oil
- ½ cup (120ml) milk
- Preheat the oven to 425°F. Spray one 12-count muffin pan with non-stick spray. Set aside.
- In a large bowl, whisk the flour, granulated sugar, salt, cocoa powder, and baking soda together until thoroughly combined. Mix in the chocolate chips. Set aside.
- In a medium bowl, whisk the eggs, yogurt, oil, and milk until combined. Fold the wet ingredients into the dry ingredients and gently mix together until no pockets of flour remain. Do not overmix.
- Spoon the thick batter into the muffin pan, filling each cup all the way to the top. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F, and continue to bake for 12–14 minutes. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best served fresh on the same day, but you can store them at room temperature in an airtight container for up to 5 days.