Description
These Super Soft Double Chocolate Muffins are rich, moist, and packed with deep chocolate flavor. Featuring a blend of cocoa powder and dark chocolate chips, these muffins are perfect for breakfast, snacks, or dessert. With a soft crumb and a subtly sweet yogurt base, they offer a delightful texture and indulgent taste.
Ingredients
Scale
Wet Ingredients
- 1/4 cup butter (55 grams)
- 3/4 cup brown sugar (160 grams)
- 1 teaspoon vanilla extract
- 1 egg
- 1/2 cup plain yogurt (115 grams)
- 2 tablespoons milk
Dry Ingredients
- 1 cup all-purpose flour (120 grams)
- 1/4 cup cocoa powder (20 grams)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt (if using unsalted butter)
Additional
- 3/4 cup dark chocolate chips (130 grams)
Instructions
- Preheat Oven: Preheat your oven to 190°C (375°F). Line 10 muffin molds with liners to prepare for baking.
- Melt Butter: In a microwave-safe mixing bowl, melt the butter carefully to avoid boiling.
- Add Wet Ingredients: Stir in the brown sugar and vanilla extract. Then add the egg and mix thoroughly until smooth. Incorporate the yogurt until the mixture thickens.
- Add Dry Ingredients: Sift in the all-purpose flour, cocoa powder, baking powder, baking soda, and salt (if using). Gently fold the mixture, being careful not to overmix. If the batter feels very stiff, add a little more milk.
- Fold in Chocolate Chips: Gently fold in the dark chocolate chips until evenly distributed.
- Bake: Divide the batter among the lined muffin molds, filling each about 3/4 full. Bake at 190°C for 5 minutes, then lower the temperature and continue baking for another 15 minutes, or until a toothpick inserted in the center comes out clean.
- Finish and Serve: Dot the tops of the hot muffins with a few extra chocolate chips. Let them cool in the tray for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container for up to 3 days.
Notes
- Ensure you do not overmix the batter to keep the muffins tender and soft.
- If the batter is too thick, adding a bit more milk helps achieve the right consistency.
- You can substitute plain yogurt with Greek yogurt for a richer texture.
- Use high-quality cocoa powder and dark chocolate chips for the best chocolate flavor.
- These muffins can be frozen for up to one month; thaw before serving.
