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
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.