Double Chocolate Muffins (Soft for DAYS!)
These moist Double Chocolate Muffins are tall, soft, and loaded with rich cocoa and melty chocolate chips. They stay tender for days!
Servings: 10
Ingredients
- 1½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp sea salt
- 1 cup plain yogurt
- ½ cup vegetable oil
- ½ cup whole milk
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Instructions
- Position rack in the center of the oven, then preheat to 375°F. Line a 12-cup muffin pan with 10 paper liners or spray with oil.
- Whisk flour, cocoa powder, sugar, baking powder, and salt in a large bowl.
- In a medium bowl, whisk yogurt, oil, milk, eggs, and vanilla until smooth. Stir the yogurt mixture into the flour mixture until 80% incorporated.
- Fold in chocolate chips. Divide batter evenly between muffin cups.
- Bake 20 to 25 minutes, until the tops spring back when gently pressed or an instant-read thermometer reaches 190°F. Cool in pan a few minutes, then transfer to a rack.
Notes
Flour: Spoon and level your flour to avoid dry muffins, or use the "Metric" button in the recipe card to measure by weight (which is most accurate!).
Milk: Whole milk gives a tender, rich crumb. Any milk works, including Barista Oat Milk for a dairy-free option.
Storage: Muffins can be stored in an airtight container at room temperature for 3 days or frozen for up to 3 months. Reheat in a microwave for 15–20 seconds to soften.
Batch Size: For taller, bakery-style muffins, make 10 muffins. To make 12, reduce bake time to 18–20 minutes.
Nutrition
Calories: 371kcal | Carbohydrates: 43g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 275mg | Potassium: 241mg | Fiber: 5g | Sugar: 24g | Vitamin A: 101IU | Vitamin C: 0.1mg | Calcium: 150mg | Iron: 3mg