To end our Muffin Tertulias, nothing better than a VERY CHOCOLATY chocolate muffin – there’s cocoa and chocolate in the recipe! In addition, as the recipe calls for yoghurt, these are very soft. In fact, they were tastier on the second day!
The only part that takes a little bit of work is chopping the chocolate! I use normal chocolate, because I can’t find decent chocolate chips (only those with hydrogenated fat, ewwww). If you find decent chocolate chips, your muffins will be even prettier!
This recipe yields A LOT: I got 12 normal muffins and 15 mini-muffins! I think it would yield 16-18 normal-sized muffins .
2 cups all-purpose flour
1 cup sugar
3/4 cups dark chocolate chips – I’ll add more next time!
1/2 cup cocoa powder
1 tsp baking soda
1 tsp vanilla extract
1 cup whole-fat unsweetened yoghurt
1/2 cup milk
1/2 cup vegetable oil
1/4 cup white chocolate chips, for decorating
This is the easiest of all the recipes in this series – we don’t even need to melt the butter! 🙂
In the first bowl (the smallest), mix the dry ingredients. In the second bowl (a bigger one that can fit all the ingredients), mix the wet ingredients. Combine the dry and wet mixtures with a rubber spatula. As always, don’t mix too much – muffin batter really is a little lumpier than cake batter, so just mix until you can’t see flour specks anymore!
Fill the muffin cups, always to only 3/4 full. Sprinkle a few white chocolate chips on the top and bake for 20 minutes, or until they pass the toothpick test! 🙂
Let them cool down on a rack and CHOW DOWN!