Chocolate Muffins Recipe

Method

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
2 cups (240g) all-purpose flour spooned and leveled, 1 Tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1/2 cup (40g) unsweetened cocoa powder I used dutch-process
In a large bowl whisk together the melted butter and sugar until they’re well combined.
1/2 cup (113g) salted butter melted, 1 1/4 cup (250g) granulated sugar
Add in one egg and whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.
3 large eggs room temperature
Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.
3/4 cup (170g) Greek Yogurt, 2 tsp pure vanilla extract
Add in the heavy whipping cream and whisk until it’s completely smooth.
3/4 cup (6oz) heavy cream room temperature
Add in the dry ingredients and mix just until there are few streaks of flour left.
Fold the chocolate chips into the batter, just until they’re evenly distributed and there are no more streaks of flour.
2 cups (12oz) chocolate chips, reserving 1/4 cup for the top I used dark and mini semi-sweet but any works
Cover with a lid, plastic wrap or a tea towel and set aside to rest at room temperature for 1 hour.
Preheat the oven to 425F (218C) and line 12 muffins tins.
Use a large cookie scooper to fill the muffins tins to the top, the batter should be enough for 12 large muffins.
Sprinkle each muffin with 1-2 tsp of granulated sugar and a few chocolate chips.
2-3 Tbsp sugar for topping *optional
Bake for 5 minutes and reduce the oven temperature to 375F (190C) and bake for 10-12 minutes, just until the muffins are large, set and spring back when you press on the center gently.
Remove from the oven and allow to cool for at least 10-20 minutes before serving.

Chocolate Muffins Recipe

Equipment

Ingredients

Method

Nutrition