What a GREAT way to start your day! These bakery style muffins are moist, chocolaty & delicious! Many chocolate muffins I’ve had taste more like a cupcake. But this is a TRUE muffin, not as sweet as a cupcake & of course, no frosting.
Chocolate Chocolate Chip Muffins
recipe adapted from: Cinnamon Spice & Everything Nice
1/2 cup butter, softened
2/3 cup unsweetened cocoa powder
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons vanilla extract
3/4 cup milk
1/3 cup nonfat plain yogurt
2 cups all purpose flour (I used 1 1/2 cups all purpose & 1/2 cup wheat flour)
1 12 oz. pkg. chocolate chips, divided (I used semi-sweet but milk chocolate would be great too)
1 tablespoon coarse sugar, optional
1. Preheat oven to 400 degrees. Grease 12 cup muffin tin or line with baking cups. I greased my muffin tin well with Crisco on a paper towel & they came out perfectly with no sticking at all.
2. In a large mixing bowl, mix together butter, sugar, cocoa powder, baking powder, salt & vanilla. Beat in eggs, stir in milk and yogurt. Mix in flour. Stir in 1 1/2 cups of the chocolate chips. Reserve 1/2 cup chocolate chips for topping.
3. Divide batter equally between the muffin cups. THEY WILL BE FULL. Sprinkle each muffin with the remaining 1/2 cup chocolate chips & some coarse sugar, if desired.
4. Bake for 5 minutes at 400 degrees. *Without removing the muffins from the oven, decrease oven temperature to 350 degrees & bake for an additional 13-15 minutes or until a toothpick inserted near the center comes out without batter. Chocolate from the chocolate chips on the toothpick is fine. Avoid over baking or they will be dry. Remove from oven & cool on wire rack for 10 minutes. Remove muffins from pan to wire rack & cool completely.
*Starting at a higher temp & then decreasing it gives the muffins this beautiful high rise.
P.S. I like to bake my muffins directly in the muffin pan and I use baking cups to serve them in.