👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well with non-stick spray.
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2
In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined and lump-free.
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3
In a separate medium bowl, whisk together the Greek yogurt, egg, milk, vanilla extract, and vegetable oil until smooth.
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4
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula or wooden spoon until just combined. A few lumps are fine; do not overmix, as this can lead to tough muffins. Fold in ¾ cup of chocolate chips.
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5
Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle a few extra chocolate chips on top of each muffin, if desired.
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6
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out with moist crumbs attached (not wet batter). The tops should be set and spring back when lightly touched.
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7
Let the muffins cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.
💡 Notes
For best results, use plain, unflavored Greek yogurt. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 3 months. Reheat gently before serving for a 'fresh out of the oven' experience.
🥗 Nutrition (per serving)
Calories
290 kcal
Protein
11g
Total Fat
11g
Saturated Fat
6g
Carbs
38g
Fiber
3g
Sugar
18g
Sodium
280mg
Cholesterol
40mg
