These rich and super fudgy double chocolate muffins come together in minutes. This no fuss recipe can be made without a mixer and makes the perfect indulgence any day of the week.
- 1 1/2 cups all purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 tablespoons vegetable oil (I use canola oil)
- 3/4 cup granulated sugar
- 1/4 cup light brown sugar
- 2 eggs, room temperature
- 1 tsp vanilla
- 1/3 cup full fat Greek yogurt
- 1 cup semi sweet or dark chocolate chips
- In a medium bowl, stir together melted butter, vegetable oil and sugars until well combined.
- Add eggs, one at a time and mix until fully combined.
- Add vanilla and yogurt, mixing until incorporated.
- Add the flour, cocoa powder, baking powder, baking soda and salt to the wet ingredients and stir together until a few streaks of flour remain. Be careful not to over mix.
- Gently fold in chocolate chips, reserving a few tablespoons for the tops of muffins.
- Cover the bowl with a tea towel and let sit at room temperature for 30 minutes.
- Meanwhile, preheat oven to 425 degrees and fill a cupcake pan with paper liners. Set aside until ready to use.
- Once batter has rested, use a measuring cup or large cookie scoop to spoon batter into the prepared cupcake pan.
- Top each muffin with a few chocolate chips.
- Bake at 425 degrees for 5-6 minutes until tops have risen past the liner, then reduce heat to 350 degrees for the remainder of the baking time.
- Muffins are done when a toothpick inserted in the center comes out almost clean or with a few crumbs remaining. Do not over bake, muffins will be dry.
- Remove the pan from the oven and allow muffins to cool in the pan for just a few minutes. Remove them from the pan and cool on a wire rack.
- Serve warm or at room temperature.
Best enjoyed fresh.
Store muffins tightly wrapped at room temperature for up to 2 days.
Muffins may be frozen for up to 2 months.
If full fat Greek yogurt is not available, substitute sour cream.
Easily made gluten free by substituting equal amounts of gluten free 1-to-1 flour.