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 :

Hazelnut and pumpkin muffins

Fall muffins at their best, pumpkin, hazelnuts... What’s not to love? Moist, not too sweet and basically delicious. I used pumpkin but they’re delicious with butter squash too.

Travel & FoodMaëva Cherrier

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.

Enjoy !