Description
These chocolate chip muffins are super chocolaty, so rich, moist and full of chocolate chips. They are freezer friendly, so make 2 batches!
Ingredients
Scale
- 2 ½ Cups Unbleached Flour
- ½ Cup Cocoa powder
- 1 Cup Plain Unsweetened Yogurt
- 1 Cup Chocolate chips (divided)
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ½ Cup Olive Oil (you can replace this with applesauce)
- 2 Large Eggs
- 3/4 Cup Sugar
- 2 teaspoons Vanilla extract
Instructions
- Pre-heat the oven to 350° F. Place 12 muffin liners in a muffin pan. Set it aside.
- Mix the dry ingredients (flour, sugar, cocoa powder, baking powder, baking soda, salt) and ¾ cup chocolate chips in a bowl.
- Beat the eggs in a large bowl. Add the yogurt, vanilla extract, and oil. Whisk to combine.
- Incorporate the dry ingredients with wet ingredients until well combined.
- Divide the muffin batter into the twelve muffin liners. Sprinkle with the remaining chocolate chips.
- Bake for 20 to 22 minutes, or until an inserted toothpick comes out clean.
- Let the muffins cool for 10 minutes in the pan, then place them onto a cooling wire rack, so they don’t get moist in the bottom.
- Drizzle with melted chocolate if desired.
- Prep Time: 15 min
- Cook Time: 20-22 min
- Category: Breakfast
- Method: Baking
Nutrition
- Calories: 330
- Sodium: 190
- Fat: 14
- Carbohydrates: 44
- Fiber: 6.3
- Protein: 2.5
- Cholesterol: 35 mg
