If chocolate for breakfast is your idea of a dream, these double chocolate muffins are for you. Incredibly rich and decadent tasting, with a light and fluffy texture, there’s no better way to start the day than with chocolate!
Buttermilk and vanilla yogurt create the best crumb; unsweetened cocoa and a touch of melted chocolate add plenty of richness. Topped with a sprinkle of chocolate chips, these may just be the ultimate bakery style chocolate muffins.
Double Chocolate Muffins
- 1 1/3 cups flour
- 1/3 cup unsweetened cocoa powder
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup low-fat buttermilk, at room temperature
- 3/4 cup low-fat vanilla yogurt, at room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg, lightly beaten
- 1 1/2 tsp vanilla extract
- 1/4 cup semisweet chocolate chips, melted and slightly cooled
- 1/4 cup semisweet chocolate chips
- Semisweet chocolate chips
- Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Add melted chocolate and fold in gently; fold in chocolate chips.
- Fill each baking cup 3/4 full of batter and sprinkle with chocolate chips. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are set and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.