Double-Dark Chocolate Muffins
These muffins are luxuriously dark, with a delicate, moist crumb and puddles of melty dark chocolate. Equally good with a smear of frosting for dessert or with a cup of coffee for breakfast. They even come together in under 40 minutes (including bake time)! Truly, so little effort for such a great payoff! I often make a half-batch of these for breakfast or little treats throughout the week. I go with dark chocolate for the mix-in because I like these on the less sweet-more bitter side but if you want something sweeter, sub in milk chocolate!
Ingredients
Muffins:
1 cup whole plain yogurt
2 large eggs
1 cup sugar
1/3 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 shot of espresso
2/3 cup chopped chocolate.
Directions
Preheat your oven to 350F, line a cupcake tin with parchment paper and set aside.
In a large mixing bowl, add your yogurt, eggs, sugar, vegetable oil, and vanilla extract and whisk until completely combined.
Add your flour, cocoa powder, baking powder, baking soda, and salt, mix with a spatula until just combined.
Stir in the shot of espresso until the mixture is thinned somewhat.
Fold in your chopped chocolate gently until it’s spread throughout and no streaks of flour are visible.
Divide your batter equally into the prepared cupcake tin.
Drop a few extra pieces of chocolate onto the top of each muffin (optional)
Bake for 30 minutes or until an inserted toothpick comes out mostly clean (careful not to hit a chocolate pocket)
These muffins keep well and stay moist for several days if plastic-wrapped or kept in an airtight container. Enjoy!