Double chocolate muffins

Based on 0 ratings
Sean Hanlon

Sean Hanlon

Community member

Difficulty

Easy 👌
10
min.
Preparation
15
min.
Baking
5
min.
Resting

Ingredients

Servings2
30⅞ g
flour
5⅞ g
unsweetened cocoa powder
33⅓ g
sugar
tsp
baking powder
tsp
baking soda
tsp
salt
19⅛ g
buttermilk
30⅞ g
vanilla yogurt
g
butter (melted)
egg (large)
¼ tsp
vanilla extract
g
chocolate chips
g
chocolate (melted)
  • Step 1/2

    • 30⅞ g flour
    • 5⅞ g unsweetened cocoa powder
    • 33⅓ g sugar
    • tsp baking powder
    • tsp baking soda
    • tsp salt
    • 19⅛ g buttermilk
    • 30⅞ g vanilla yogurt
    • g butter (melted)
    • egg (large)
    • ¼ tsp vanilla extract
    • g chocolate chips
    • g chocolate (melted)

    Preheat oven to 215C. Spray baking cups with oil. Whisk together flour, cocoa, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the mixture. Combine buttermilk, yogurt, melted butter, egg, and vanilla in a medium bowl; add to flour mixture and fold in until almost combined. Add melted chocolate and fold in gently; fold in chocolate chips.

  • Step 2/2

    Fill each baking cup 3/4 full of batter and sprinkle with chocolate chips. Place muffin pan in the oven and bake for 5 minutes at 215C. Reduce temperature to 175C and continue baking 10 to 12 minutes (for a total baking time of 15 to 17 minutes), until muffins are set and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.

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