- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: american
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: american
Scale:
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: breakfast
- Method: oven
- Cuisine: american
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 3/4 cup greek yogurt
- 1/2 cup buttermilk
- 1 1/3 cups all purpose flour
- 2/3 cup cocoa powder
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup chocolate chips
Instructions
- Preheat the oven to 425°F and line a muffin tin with 12 cupcake liners. If you don’t have cupcake liners, you can also grease the muffin tins very well with butter!
- In a large mixing bowl, combine the melted butter and granulated sugar. Whisk to combine. Add the eggs, one at a time and whisk until frothy.
- Add the vanilla extract, greek yogurt and buttermilk, and stir together.
- Add the flour, cocoa powder, baking powder, salt. Mix until just combined. Do not over mix. Last, add the chocolate chips and mix once or twice to distribute.
- Use a large ice cream scoop or a 1/3 cup measure to divide the batter evenly between the 12 muffin tins. Bake at 425° for 5 minutes. After 5 minutes, reduce the oven temperature to 375°F and bake for 15 more minutes or until a knife inserted into the middle of the muffins come out mostly clean.
- Allow to cool slightly before enjoying!
Keywords: chocolate muffins, double chocolate muffins