Double Chocolate Chunk 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!

Course Breakfast, Dessert

Cuisine American

Keyword chocolate recipe, muffin recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 258.54

Author Gayle

Ingredients

2 cups all-purpose flour
¼ cup packed light brown sugar
¼ cup granulated sugar
½ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 eggs
¼ cup melted coconut oil
2 teaspoons vanilla bean paste or vanilla extract
1 cup plain Greek yogurt
1 cup milk any kind
¾ cups semi-sweet chocolate chunks

Instructions

Preheat oven to 425°F. 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. Set aside.
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 ¾ full.
Bake for 5 minutes at 425°F, then turn oven down to 375°F (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.

Nutrition