Moist and fluffy double chocolate muffins
Moist and fluffy double chocolate muffins for a lot of deliciousness ! They're not too sweet and very fluffy, I love this type of muffins.
This recipe uses no butter, it's replaced with vegetable oil in the recipe.
They'll keep well a day or two in an airtight container. They're perfect for an afternoon snack for kids (or grown-ups). You can also use white chocolate chips to switch things up a little bit.
I have another fun muffin idea here on the blog, hazelnut and pumpkin muffins :
Moist and fluffy double chocolate muffins (12 muffins) :
- 250 g wheat flour
- 150 g sugar
- 40 g unsweetened cacao powder
- 2 eggs
- 120 ml (1/2 cup) milk
- 120 ml (1/2 cup) vegetable oil
- 180 g greek yogurt
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 150 g semi-sweet chocolate chips
Preheat the oven at 180°C/350°F.
Grease the muffin tins or line it with muffin liners.
In a large bowl, mix flour, sifted cacao powder, sugar, salt, chocolate chips and baking soda.
In a second bowl, mix the eggs, yogurt, milk, oil and vanilla.
Pour the egg mixture into the large bowl and mix with a spatula. Mix until fully incorporated. Don't overmix.
Fill the muffin tins to 3/4.
Bake for 12 to 15 minutes. Check if they're done by inserting a toothpick in a muffin, it must come out clean.
Let them cool a little bit before taking them out of the tins.