Double Chocolate Muffins

You could call these double chocolate muffins a cupcake without frosting. Cocoa powder and mini chocolate chips make these muffins extra chocolaty for a morning treat.

I needed something a little special this morning. I went to brush my teeth and realized that I had not shut my toothpaste container all of the way last night. Not only that but I had placed it cap-side down in my toothbrush holder. This morning when I pulled the container out a mess of toothpaste streamed out.  Needless to say this was not expected or welcomed as I rushed to get ready for work.

Seriously some mornings are just not fun. These muffins however are very fun. Mr. J described them as cupcakes without frosting. I honestly don't think they are as sweet as cake but the little bites of chocolate chips give you just enough chocolate zing to make your breakfast a sweet treat.

Mr. J described them as cupcakes without frosting. I honestly don't think they are as sweet as cake but the little bites of chocolate chips give you just enough chocolate zing to make your breakfast a sweet treat.

I made these in the evening and since we have enjoyed them for dessert, breakfast and an afternoon snack. All with a big glass of milk.  Sadly three days later and only one remains.

I got this recipe from the new cookbook from Sally's Baking Addiction. If you haven't checked out her blog or cookbook I highly recommend her recipes. They haven't failed me yet.

Double Chocolate Muffins

by Emily Morris

Prep Time: 10 minutes

Cook Time: 20 minutes

Keywords: bake breakfast chocolate

6062023

Ingredients (14 muffins)

• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup plain Greek yogurt
• 1/2 cup milk
• 1/2 cup Canola oil
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup mini chocolate chips, plus a few more for sprinkling on top

Instructions

Preheat oven to 425F degrees. Spray 12-count muffin pan with nonstick spray. Do not use liners.

In a medium bowl, combine eggs, Greek yogurt, oil, milk and vanilla extract. Whisk them all together until smooth, with no yogurt lumps remaining. Set aside.

in a large bowl, whisk together the flour, cocoa powder, salt, baking soda. Stir in the chocolate chips.

Slowly stir in the wet ingredients, being careful not to over mix. Get any dry pockets of flour out.

Divide the batter evenly among the muffin cups - fill them all the way to the top if you can.

Bake for 5 minutes at 425F. Keeping the muffins in the oven, reduce the temperature down to 375 and continue to bake for 10-12 more minutes.

Remove from the oven and allow to cool for 3 minutes in the pan, then transfer to a wire rack to cool completely.

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