Ingredients
The following ingredients have 4 Servings
- 1 cups (5oz/142g) all-purpose flour
- ½ cup (4oz/115g) white sugar
- ⅓ cup (2oz/57g) chocolate chips
- ¼ cup (1oz/28g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 small egg
- ½ cup (4oz/115g) plain yogurt
- ¼ cup (2floz/57ml) whole milk
- ¼ cup (2floz/57ml) vegetable oil
- ½ teaspoon vanilla extract
- 1 cup chocolate chips
Instruction
- Set up 5 silicone cupcake molds on a large plate and set them aside. No need to butter them.
- Into a sieve over a medium bowl, combine flour, sugar, 3/4 of the chocolate chips, cocoa powder, and baking soda.
- In a separate measuring jug, whisk egg, yogurt, milk, oil, and vanilla until smooth.
- Pour the wet into the dry chocolate mixture and stir until the batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Microwave the muffins for 45 seconds, check and rotate on the plate, and microwave for another roughly 30 seconds-1 minutes. This timing is based on my microwave which is 1200 Watts so check the wattage of your microwave because your timing may vary.
- Once your muffins have no more wet batter and they rise they are done. Set the muffins over to cool down and continue cooking off the rest of your batter.
- The muffins are best enjoyed the day they are cooked. Store any leftovers in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 4 weeks.
