Double Chocolate Chip Muffins
Total Time
30 minutes
Rating
0 out of 5 stars
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Ingredients
12 servings
- 1/2 cup (100 to 115 grams) oil or melted butter
- 2/3 cup (140 grams) light or dark brown sugar
- 1/2 cup (120 grams) milk, any kind
- 1 cup (225 grams) plain yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 cup (60 grams) cocoa powder, any kind
- 1 3/4 cups (230 grams) flour
- 1 1/3 cups (225 grams) chocolate chips, divided
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Preparation
Chef’s notes
There is a lot of ingredient flexibility here. You can use any oil you like to bake with or butter.
You can use non-dairy milk, or even coffee or water for the milk.
You can use a thicker Greek yogurt or a 'regular' one, though the latter is preferred here.
You can use white or raw sugar instead, but brown sugar is loved the most with chocolate cakes.
Any kind of cocoa powder will work; tested with both Hershey’s Dark and Valrhona (a Dutched cocoa) and both were dreamy.
The chocolate chips, however, are not optional.