Double Chocolate Chunk Muffins

13 ingredients
7 steps

Ingredients

  • 2 cups All-purpose Flour
  • 1/4 cups Brown Sugar
  • 1/4 cups White Sugar
  • 1/2 cups Unsweetened Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 2 Eggs
  • 1/4 cups Coconut Oil
  • 2 teaspoons Vanilla Extract
  • 1 cup Plain Nonfat Greek Yogurt
  • 1 cup Milk
  • 3/4 cups Semi-sweet Chocolate Chunks

Directions

  1. 1
    Preheat oven to 425°F. Lightly grease a 12-cup muffin pan with nonstick cooking spray or line with paper liners. Set aside.
  2. 2
    In a medium bowl, whisk together flour, brown sugar, white sugar, cocoa powder, baking powder, baking soda, and salt.
  3. 3
    In a large bowl, whisk together eggs, coconut oil, vanilla extract, yogurt, and milk.
  4. 4
    Add flour mixture into wet ingredients and stir to combine. Gently fold in chocolate chunks.
  5. 5
    Pour batter into muffin cups, filling 3/4 full.
  6. 6
    Bake for 5 minutes at 425°F, then turn oven down to 375°F (without opening oven door) and bake for 12-14 minutes or until a toothpick inserted into middle of muffin comes out clean.
  7. 7
    Remove from oven and let cool in tin for 10 minutes, then move to a wire rack to cool completely. Enjoy!

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