Big Double Chocolate Chip Muffins
Big Double Chocolate Chip Muffins, moist and easy, a bakery style jumbo muffin recipe, extra chocolatey and so delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 muffins
- 3/4 cup sugar
- 3/4 cup mini dark chocolate chips
- 1/4 cup + 3 tablespoons cocoa (good quality)
- 1 teaspoon baking soda
- 3/4 teaspoon baking powder
- pinch salt
- 1 egg
- 3/4 cup greek yogurt **
- 1/4 cup + 1 tablespoon milk
- 1 teaspoon vanilla
- 1/4 cup coffee
- 1/2 cup vegetable oil
- 2 cups flour (all purpose)
** if you don't have greek yogurt substitute with 1/2 buttermilk (make your own - in a half cup measurement add 1/2 tablespoon lemon juice and top up (to remaining half cup) with milk, let sit 15 minutes.
Pre-heat oven to 400° (200° celsius), grease and flour a 6 or 12 muffin tin.
In a large bowl whisk together flour, sugar, chocolate chips, cocoa powder, baking soda, baking powder and salt until combined.
In a medium bowl whisk together egg, yogurt, milk, vanilla, coffee and oil until combined.
Pour wet mixture into dry mixture and stir just until combined (stir approximately 18 times).
Fill muffin tins almost to the top. Sprinkle with a few extra chips if desired.
Bake at 400° (200° celsius) for 5 minutes, then lower heat to 350° (175° celsius) and continue to bake for approximately 15 minutes or until toothpick comes out dry and clean. Let cool completely. Enjoy!
Calories: 416kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 22g | Cholesterol: 29mg | Sodium: 231mg | Potassium: 306mg | Fiber: 2g | Sugar: 34g | Vitamin A: 55IU | Calcium: 138mg | Iron: 1mg