Double Chocolate Chip Muffins

Every once in a while, breakfast calls for a little something sweet. Mixed in between the rotation of eggs or avocado toast is a deserving, subtly sweet muffin.


1/2 cup oil or melted butter

2/3 cup brown sugar

1/2 cup milk

1 cup plain yogurt (I used Greek)

1 tsp vanilla extract

2 eggs

1/2 tsp kosher salt

1 tsp baking soda

3/4 cup unsweetened cocoa powder

1 3/4 cup all purpose flour

1 1/3 cup chocolate chips, divided


Preheat oven to 350 degrees. Line a 12 cup measuring cup with paper liners; set aside. In a large bowl, whisk together the butter, sugar, milk, yogurt, & vanilla. Whisk in eggs. Sprinkle salt & baking soda over the batter & whisk thoroughly to combine. Stir in cocoa powder, until all lumps disappear. Stir in the flour & cup of chocolate chips.

Spoon the batter evenly into the 12 muffin cups. They will fill all the way to the top. It will be okay & won’t spill over. Trust the process. Scatter the remaining 1/3 cup of chocolate chips over the tops of the muffins, pressing in slightly.

Bake muffins for 18 – 20 minutes or until toothpick inserted comes out batter free.

Eat right away, store muffins in an airtight container, or eat some, store some, & place some in the freezer for another day when a double chocolate chip muffin will hit the spot.



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