Double Chocolate Chip Muffins (Print-Friendly Recipe)

Bakery-style double chocolate muffins with moist, tender crumb and extra chocolate chips in every bite.

# Ingredients List:

→ Dry Ingredients

01 - 2 cups all-purpose flour, spooned and leveled
02 - 1/2 cup unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1 1/2 teaspoons baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 1 cup packed brown sugar, light or dark
07 - 2 large eggs
08 - 1 cup plain yogurt
09 - 1/3 cup milk
10 - 1/2 cup vegetable oil
11 - 1 teaspoon pure vanilla extract

→ Add-Ins

12 - 1 cup chocolate chips or chocolate chunks

# How to Make It:

01 - Set oven to 375°F. Line a 12-cup muffin tin with paper liners and set aside.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, whisk together brown sugar, eggs, yogurt, milk, vegetable oil, and vanilla extract until smooth and fully combined.
04 - Pour the dry mixture into the wet ingredients and mix gently until just incorporated. Avoid overmixing.
05 - Add chocolate chips or chunks to the batter and fold in until evenly distributed.
06 - Divide the batter evenly between muffin cups, filling each to the top for a domed finish.
07 - Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted into the center emerges clean of batter or crumbs.
08 - Cool the muffins in the pan for 10 minutes, then transfer to a wire rack to cool completely or until slightly warm.

# Extra Information:

01 - For optimal muffin domes, fill cups to the very top and avoid overmixing to maintain a tender crumb.

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