Fluffy Chocolate Muffins
The perfect indulgence for any chocolate lover, these Fluffy Chocolate Muffins are rich, moist, and incredibly easy to make. With a delightful blend of cocoa and chocolate chips, these muffins are perfect for breakfast or as a sweet treat any time of day. Make them today and enjoy the fluffy goodness!
Equipment
- Mini Muffin Pan
- Muffin Pan
- Storage Containers
Ingredients
- 1.5 cups all-purpose flour
- 0.25 cups cocoa powder
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 cup whole-milk plain yogurt
- 0.5 cups maple syrup
- 2 large eggs
- 0.25 cups unsalted butter
- 2 teaspoons vanilla extract
- 0.5 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 375 degrees F.
- Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the all-purpose flour, cocoa powder, semi-sweet chocolate chips, baking powder, baking soda, and salt.
- Add the whole-milk plain yogurt, maple syrup, eggs, butter, and vanilla.
- Gently stir or whisk together until just combined.
- Divide the batter among the prepared muffin tins, using a heaping ΒΌ cup of batter in each cup.
- Bake for 14 to 16 minutes, or until the edges are lightly golden brown.
- Remove from the oven and transfer the muffins to a wire rack to cool fully.
Notes
- Storage: Store in an airtight container for up to 3 days at room temperature.
- Freezing: Freeze in a freezer bag for up to 3 months.
- Mini Muffins: Bake in a 24-cup mini muffin pan for 12 to 14 minutes.
- Dairy-Free Option: Use non-dairy yogurt.
- Gluten-Free Option: Substitute with gluten-free flour.
- Egg-Free Option: Omit eggs and adjust yogurt amount.