Ingredients
The following ingredients have 12 Servings
- 1 2/3 cups all-purpose flour
- 1/3 cup unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 2 large eggs
- 3/4 cup packed dark brown sugar
- 1/2 cup plain whole or 2% Greek yogurt
- 1/2 cup milk (not nonfat)
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup semisweet or bittersweet chocolate chips, or coarsely chopped chocolate
Instruction
- Arrange a rack in the middle of the oven and heat to 400°F. Grease or line a 12-cup standard muffin tin with paper liners.
- Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl. In a separate medium bowl, whisk together the eggs, sugar, yogurt, milk, oil, and vanilla until no big lumps of brown sugar remain.
- Pour the yogurt mixture into the flour mixture and fold together with a rubber spatula until just combined. Fold in the chocolate. Divide the batter among the muffin wells.
- Bake until a toothpick or cake tester inserted into the center of a muffin comes out clean or with just a few moist crumbs (test in several places in case you hit a pocket of melted chocolate), 15 to 20 minutes. Let the muffins cool 10 minutes before removing from the pan. If you greased the pan, run a thin knife around each muffin to loosen it from the pan first. Serve warm or at room temperature.