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:

Preheat oven to 350°F.
Line muffin pans or grease the inside.
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.
Stir in chocolate chips gently with a spatula {the batter will be thick}.
Use a cookie scoop and add batter to the muffin liners, filling 3/4 full.
Bake for 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.
Store in a close container for a week.