So I bet you thought I was going to share a healthy recipe with you today since it’s the beginning of the new year. Once the new year’s resolutions hit, people want to start the year off right with eating healthy and exercising. And while that’s always my goal (not just for the new year), I definitely like my fill of sweets. After all, moderation is the key, right?
Speaking of new year’s resolutions, are you the type to make these? I usually try to think of some goals that I want to work on throughout the year, but I don’t necessarily call them a resolution. By mid-February, most of my “resolutions” have gone out the window, so I like to stick with goals that I can keep at all year long.
One of my blogging goals for this year is to focus on creating more unique and delicious dishes that I have created on my own. While I’ve done that a lot during the past few months, I specifically want to focus more on main dishes and home-made sweet treats. I love finding inspiration from some of my favorite blogging people, but I also love creating my own recipes.
So I’m starting 2015 off with a bang and showcasing my latest (and possibly tastiest) decadent creation. It’s full of chocolate and definitely worth cheating on your diet just a little bit! These Double Chocolate Chunk Muffins are the cure for any chocolate craving and will satisfy your sweet tooth. They bake up high and fluffy, with an intense chocolate flavor. And because I used chocolate chunks instead of regular chocolate chips, the chunks create pockets of melty chocolate in the middle of these muffins. Definitely swoon-worthy, right?
Now let’s talk about how easy these Double Chocolate Chunk Muffins are to prepare! Two bowls, minimal prep time, and extra chocolate make these cuties deliciously irresistible. The muffins are prepared the normal way, mixing the dry ingredients separate from the wet ingredients and then combining the two together. Although these are not healthy by any means, I did use coconut oil and Greek yogurt to make these a little more calorie-friendly!
Just like my Cranberry Gingerbread Muffin recipe, I baked these at a high oven temperature of 425 degree for 5 minutes, and then turned the oven down to 325 degrees and continued baking until done. This ensures that the muffins rise high, just like the bakery-style kind. It’s important not to overbake them, as you want the centers to be moist and full of chocolate-y goodness.
Once these Double Chocolate Chunk Muffins are done baking, feel free to devour. They’re delicious when right out of the oven, as the chocolate chunks are melted and create almost a lava-like center. Perfect for breakfast, a mid-morning snack, or anytime in between, these muffins are the perfect treat to satisfy your chocolate cravings in 2015!
Serves 16 muffins
These Double Chocolate Chunk Muffins are the cure for any chocolate craving and will satisfy your sweet tooth. They bake up high and fluffy, with an intense chocolate flavor.
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup coconut oil
- 2 teaspoons vanilla extract
- 1 cup plain, nonfat Greek yogurt
- 1 cup milk
- 3/4 cups semi-sweet chocolate chunks
- Preheat oven to 425F. Lightly grease a 12 cup muffin pan with non-stick cooking spray or line with paper liners. Set aside.
- In a medium bowl, whisk together flour, brown sugar, white sugar, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, whisk together eggs, coconut oil, vanilla extract, yogurt, and milk.
- Add flour mixture into wet ingredients and stir to combine.
- Gently fold in chocolate chunks.
- Pour batter into muffin cups, filling 3/4 full.
- Bake for 5 minutes at 425F, then turn oven down to 375F (without opening oven door) and bake for 12-14 minutes or until a toothpick inserted into middle of muffin comes out clean.
- Remove from oven and let cool in tin for 10 minutes, then move to a wire rack to cool completely.