Double Chocolate Muffins
Double Chocolate Muffins - best, fudgy, moist recipe could easily double as a cupcake. No mixer required for this easy breakfast.
Servings 12 muffins
Calories 306kcal
Ingredients
- 2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/3 cup brown sugar
- 1/3 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoon butter
- 1/2 cup semi-sweet chocolate chips
- 3/4 cup Greek Yogurt
- 1 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F.
- Spray 12 standard-size muffin tins with non-stick spray or line with foil wrappers.
- In a large bowl combine flour, cocoa powder, sugars, baking powder, baking soda, and salt.
- Melt butter in a small saucepan over low heat. Add 1/2 cup chocolate chips and stir until melted. Remove from heat. Set aside.
- In a small bowl combine Greek yogurt, egg, milk, and vanilla
- Add melted chocolate and Greek yogurt mixture to flour mixture. Stir to combine. Batter will be thick and lumpy. Don't over-stir.
- Fold in remaining 3/4 cup chocolate chips.
- Using an ice cream scoop, fill muffin tins 3/4 full.
- Bake 18 minutes or until a toothpick inserted in center comes out clean.
- Cool on wire rack.
- Serve warm plain or with butter.
Nutrition
Calories: 306kcal | Carbohydrates: 40g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 259mg | Potassium: 244mg | Fiber: 3g | Sugar: 19g | Vitamin A: 223IU | Calcium: 67mg | Iron: 3mg
