Double Chocolate Chip Muffins Recipe
These moist and tender Double Chocolate Chip Muffins are packed with a double helping of chocolate flavor. They’re perfect for a sweet breakfast or afternoon snack.
Servings: 24 muffins
Calories: 434kcal
Ingredients
- 3 Cups Flour
- ½ cup Cocoa Powder
- 1 Cup Sugar
- 1 Tablespoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 1 Cup Greek Yogurt
- 3 large Eggs
- ½ Cup Butter melted
- 2 cups Chocolate Chips
Instructions
- Preheat oven to 350 degrees.
- Grease or line 24 muffin tins with paper liners.
- In a large bowl, combine the flour, cocoa powder, sugar, baking powder, baking soda and salt. Whisk together until well mixed.
- In another bowl, combine the Greek yogurt and eggs. Whisk to break up the eggs, then add the melted butter and whisk again.
- Add the flour mixture into the yogurt mixture and fold with a rubber spatula until almost completely mixed, then carefully fold in 1 ½ cups of the chocolate chips and mix completely. (Note: The batter will be pretty stiff)
- Fill the muffin tins ¾ full with the muffin batter, using an ice cream scoop or spoon, then sprinkle the remaining ½ cup of chocolate chips over the tops.
- Bake at 350 for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for about 5 minutes, then remove the muffins to cool completely on a wire rack. Enjoy!
Notes
*Adapted from America's Test Kitchen's Big Beautiful Muffin recipe.
Nutrition
Calories: 434kcal | Carbohydrates: 64g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 354mg | Potassium: 232mg | Fiber: 3g | Sugar: 36g | Vitamin A: 372IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 3mg