What's really nice about this recipe is how adaptable it is to a variety of ingredients that you have on hand. If you don't have Greek yogurt, you can easily substitute sour cream or buttermilk. No oil in your pantry? Use melted butter instead, or even unsweetened applesauce. The batter is thick and the muffins rise so nicely with perfect muffin tops. These are best served warm, and are still great the next day, reheated for about 45 seconds in the microwave. Strawberry jam goes wonderfully with these chocolate muffins.
- 1 cup full-fat unsweetened Greek yogurt
- 3/ 4 cup vegetable oil
- 3/ 4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/ 4 cups all-purpose flour
- 1/ 2 cup unsweetened Dutch-process cocoa powder
- 1 tablespoon baking powder
- 1/ 4 teaspoon coarse Kosher salt
- 3/ 4 cup semi-sweet chocolate chips
Preheat the oven to 375, and line a standard muffin pan with 12 paper liners, or a large muffin pan with 6 paper liners. I always spray the inside of paper liners with a little non-stick baking spray, which helps the muffins release perfectly, even while still warm.
In a large bowl, whisk together the yogurt, oil, sugar, eggs and vanilla until smooth. In a medium bowl, whisk together the flour, cocoa powder, baking powder, salt and chocolate chips. Add the flour mixture to the wet ingredients, and use a spatula to stir the batter together until completely incorporated; the batter will be thick. Divide the batter between the muffin cups.
Bake 6 large muffins for about 25 minutes, and bake 12 standard muffins for about 15-20 minutes, or until a toothpick in the center comes out clean. Cool five minutes in the pan, then transfer to a wire rack to cool for about 15 minutes before serving warm. Sprinkle the tops with a little granulated sugar, if you like.