Double Chocolate Chunk Muffins

An easy recipe for chocolate muffins made with Greek yogurt.

Course Breakfast

Cuisine American

Keyword Chocolate Muffins

Prep Time 15

Cook Time 22

Cooling 10

Servings

Cost 5

6 tablespoons unsalted butter (84 grams)
⅓ cup semisweet chocolate chips or chunks or 2 oz semisweet chocolate (56 grams)
2 cups all purpose flour,stir and aerate before measuring (260 grams)
1 tablespoon baking powder
½ teaspoon baking soda
½ tsp. salt
¼ teaspoon espresso powder
⅔ cup sugar (130 grams)
⅔ cup unsweetened cocoa powder (55 grams)
1 large egg
1 ¼ cups yogurt or buttermilk (270 grams)
1 ½ tsp vanilla extract
½ cup semisweet chocolate chunks or bittersweet chips (84 grams)

Preheat oven to 375 degrees F. Line 12 muffin cups with paper liners or just grease.
Melt butter and ⅓ cup of chocolate chips or chunks (OR 2 oz chopped chocolate) together in a microwave-safe bowl. Set aside to cool slightly.
In a separate bowl whisk together the flour, baking powder, baking soda, salt and espresso powder. Whisk in the sugar and cocoa powder.
In a mixing bowl, whisk together the buttermilk (or yogurt), egg and vanilla, then whisk in the melted chocolate/butter mixture.
Add the dry mixture to the chocolate mixture and stir until blended, then stir in the remaining chocolate chips.
Divide among the muffin cups and bake at 375 degrees F. for 22-25 minutes or until done.