These muffins are perfect! They are mildly sweet and have a rich, deep chocolate flavor that will cure any craving. My daughter was hoping to have Costco chocolate muffins, and we didn’t have any left in the freezer. So, last week she and I set out to make our own. And we totally struck gold here! For a 4 year old, she is a really fabulous helper.
Look at the amazing texture in these muffins. The mini chocolate chips don’t over power the muffin like a regular chip would. And there is a tiny bit of crisp edge that makes these to die for!
Are your kids helping you in the kitchen? This is a great beginner recipe. Read all of my best tips for Kids In The KitchenPrint
Double Chocolate Muffins
- 2 1/4 cup all-purpose flour
- 1 cup sugar
- 3/4 cup dark baking cocoa
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 3 eggs
- 1 cup plain greek yogurt
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup mini chocolate chips + 2Tbsp for sprinkling on top
- Preheat oven to 325 degrees. Grease muffin pan or line with paper liners.
- In a large bowl, combine the flour, sugar, cocoa, baking soda, and salt. Mix to combine.
- Make a well in the middle of the dry ingredients and pour in the eggs, yogurt, milk, oil, and vanilla extract. Stir until combined. There will still be a few lumps.
- Fold in 1 cup mini chocolate chips.
- Scoop in to muffin cups to fill to 2/3 full. Sprinkle with remaining 2 Tbsp mini chocolate chips.
- Bake 20 minutes. Cool in muffin tin 10 minutes before removing to wire rack to finish cooling.
Liked my Double Chocolate Muffins? Try the Banana Chocolate Chip Muffin