Big Double Chocolate Chip Muffins
User Reviews
4.7
Big Double Chocolate Chip Muffins
Description
This recipe features a chocolate muffin batter made from all-purpose flour, granulated sugar, cocoa powder, semi-sweet or milk chocolate chips, and leavening agents. The wet ingredients include an egg, Greek yogurt for moisture and acidity, milk, vanilla extract, brewed coffee which enhances the chocolate depth, and sunflower oil contributing to tenderness. The batter is mixed just until combined to avoid overworking the gluten, leaving a slightly lumpy texture to ensure moist muffins.
The muffins bake initially at 400°F to promote an initial rise and develop a slight crust, then continue at 350°F until a toothpick inserted comes out with a few crumbs, indicating perfect doneness. The result is large muffins with a rich chocolate flavor and moist crumb. Extra chocolate chips can be sprinkled on top before baking for a decorative effect.
To maintain freshness, cool muffins completely before storing them in an airtight container lined with paper towels or with a slice of bread to absorb moisture and prevent sogginess. They can be frozen for up to 2-3 months and reheated gently. Yogurt substitutions affect moisture and consistency; use less milk with thinner yogurt types.
Ingredients
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- ¾ cup chocolate chips semi sweet or milk or mixture, mini chocolate chips ok
- ¼ cup unsweetened cocoa powder 42 grams total, if you double the recipe then double this amount, dutch processed
- 1 teaspoon baking soda
- ¾ teaspoon baking powder
- 1 pinch salt
- 1 egg
- ¾ cup Greek yogurt
- ¼ cup milk 75 grams total, if you double the recipe then double this amount, 1 tablespoon
- 1 teaspoon vanilla
- ¼ cup coffee regular or decaffeinated
- ½ cup sunflower oil or corn oil; can substitute melted butter, coconut oil, or light olive oil
Instructions
- Pre-heat oven to 400° (200° celsius), grease and flour a 6 or 12 muffin tin.
- In a large bowl whisk together flour, sugar, chocolate chips, cocoa powder, baking soda, baking powder and salt until combined.
- In a medium bowl whisk together egg, yogurt, milk, vanilla, coffee and oil until combined.
- Pour wet mixture into dry mixture and stir just until combined (stir approximately 15-16 times). Batter will be lumpy.
- Fill muffin tins almost to the top. Sprinkle with a few extra chips if desired.
- Bake at 400° (200° celsius) for 5 minutes, then lower heat to 350° (175° celsius) and continue to bake for approximately 15 minutes (a little less for smaller muffins) or until toothpick comes out clean or with a few crumbs attached. Let cool completely. Enjoy!
Notes
- Substitute buttermilk, sour cream, or regular yogurt for Greek yogurt, reducing milk accordingly because these are thinner.
- Store completely cooled muffins in an airtight container lined with paper towels or include a slice of bread to absorb extra moisture and prevent sogginess for 2-4 days at room temperature.
- Freeze muffins single layer in an airtight container or on a cookie sheet before transferring to freezer bags; keep frozen up to 2-3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6muffins
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Calories | 416kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 29mg | 10% |
| Sodium | 231mg | 10% |
| Potassium | 306mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 34g | 68% |
| Vitamin A | 55IU | 1% |
| Calcium | 138mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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