Muffins are always on my baking list—they’re delicate and delicious when hot right out the oven. This crowd-pleasing recipe is chocolaty but not too sweet, making these Double Chocolate Chip Muffins perfect for breakfast or an afternoon snack.
I love making muffins and quick breads because they’re usually quick and easy. This recipe isn’t too intimidating; simply measure, add wet ingredients to dry ingredients, put in prepared muffin tin, and bake.
Quick Tip: Let the muffins cool in the tin for about 5 minutes so they’re firm enough to handle.
If you’re craving something sweet and baked fresh from the oven, Double Chocolate Chip Muffins are a good choice.
- 1 cup all-purpose flour
- ½ cup whole wheat flour
- 3 tablespoons best-quality unsweetened cocoa
- ¾ cup brown sugar
- ½ teaspoon kosher salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅓ cup vegetable oil or coconut oil
- 1 large egg
- ⅓ – ½ cup reduced fat (2 %) milk
- 1 teaspoon vanilla extract
- ½ cup Greek Yogurt
- ½ cup mini chocolate chips
- Heat oven to 400 degrees F. Line 9 standard-size muffin cups with paper liners.
- Combine flours, cocoa, sugar, salt, baking powder, and baking soda in a large bowl and mix gently with a whisk. Whisk at least 10 times to make sure everything has mixed well. Set aside.
- In a mixing bowl, whisk oil, egg, milk, vanilla and yogurt until combined.
- Pour wet mixture into flour mixture then use a fork to combine. Do not over mix. Add chocolate chips and use a spatula or spoon to gently fold the chocolate into the muffin batter.
- Divide batter between 9 muffin cups. (The batter will come to the tops of the paper liners).
- Bake muffins 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a muffin comes out clean. Transfer muffins to a cooling rack and cool completely