Super Moist Chocolate Chocolate Chip Muffins

 I love muffins. I love baking them. I love eating them. Breakfast, lunch, snack, I don't care.

I'm not always a chocolate person. But there are times I just NEED some, and these muffins satisfy that craving in a slightly less decadent way than if I were to bake a chocolate Crazy Cake or a batch of fudgy cupcakes.

After some trial and error, I've come up with this recipe.

Makes 18-20 muffins


2 cups flour
1/2 cup brown sugar
1/4 cup white sugar
1/2 cup cocoa powder (I use 1/4 cup dark and 1/4 cup regular)
1 tsp baking soda
1 tsp salt

1 tsp vanilla
1 egg
1 cup yogurt (I used vanilla greek yogurt)
1/2 cup vegetable oil
1/2 cup cooled, strong coffee (This does not make the muffins taste like coffee! It deepens the chocolate flavor. If you prefer, use milk instead.)

3/4 cup chocolate chips for the batter and 1/4 cup to sprinkle on top. (You can use milk, semi-sweet or even white or butterscotch if you want to add more flavors. I used a mixture of semi-sweet and milk chocolate chips.)


Preheat oven to 400 degrees.

Whisk together all the dry ingredients. A few lumps won't be a problem.

Mix together the wet ingredients, and pour into the dry ingredients.

 Add the chocolate chips, and stir until just combined.

Line a muffin tin with paper liners and fill the cups 3/4 of the way. With these I usually lightly spritz my paper liners with oil because the chocolate chips can stick. They actually don't puff up much, so depending on how many you want to make, you could fill them all the way. I usually fill up my 12 cup muffin tin and then scrape the rest of the batter into one or two small loaf tins. It just depends on my mood. Be aware that this does make more than one dozen muffins, even if you fill the cups up all the way!

 Bake the muffins for 15-18 minutes. A small loaf takes 20 minutes.

Remove from oven and let cool for 5 minutes before removing from muffin tin.

Enjoy your tasty, chocolatey, heavenly muffins!!