April 29, 2017

Double Chocolate Muffins

These easy to make Double Chocolate Muffins are moist and decadent. 
A perfect breakfast treat or afternoon snack for chocolate lovers!
I bake a batch as thank you gifts often and I also make them mini size as special afternoon treats for my kiddos. These delicious muffins would be a tasty addition for your Mother's Day brunch!


Ingredients: 

Made 36 mini muffins or about 18 regular muffins
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup vanilla yogurt
  • 1 stick {1/2 cup} butter, softened
  • 2 eggs, room temp
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup chocolate chips {milk chocolate or semi sweet}

Directions:

  1. Preheat oven to 350°F.
  2.  Line muffin pans or grease the inside. 
  3. Sift cocoa powder and flour into a large bowl then add baking powder, baking soda, and salt. Stir and set aside.
  4. In a large mixer bowl cream together butter and sugars on medium speed until fluffy. 
  5. Add one egg at a time until incorporated.
  6. Next add vanilla and yogurt.
  7. Slowly pour in the flour and cocoa mixture until combined. 
  8.  Stir in chocolate chips gently with a spatula {the batter will be thick}.
  9. Use a cookie scoop and add batter to the muffin liners, filling 3/4 full.
  10. Bake for 18-20 minutes for regular size and 13-15 for mini muffins. 
  11. Let cool for a few minutes before removing to a wire rack to finishing cooling. 
  12. Serve warm or at room temp. 
  13. Store in a close container for a week.

Sift cocoa powder and flour into a large bowl. 
Then add baking powder, baking soda, and salt. Stir and set aside.
In a large mixer bowl cream together butter and sugars on medium speed until fluffy. 
Add one egg at a time until incorporated.
Next add vanilla and yogurt.
Slowly pour in the flour and cocoa mixture until combined. 
The batter will be thick!
Gently stir in chocolate chips. 
Use a cookie scoop and add batter to the muffin liners, filling 3/4 full.
Bake at 350 degrees.  
18-20 minutes for regular size and 13-15 for mini muffins. 
Let cool for a few minutes before removing to a wire rack to finishing cooling. 
Serve warm or at room temp. 
Bite size mini muffins make perfect afternoon snacks!
Bake a batch for Mother's Day and your Mama will taste the love! 
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