Recipe: Double Chocolate Muffins

Photo by Michael Randall.

If I’m going to have a chocolate muffin, I want it to taste like good dark chocolate. So I don’t skimp on the cocoa powder when I’m making these, and I don’t go overboard on the sugar. You may be tempted to eat these straight out of the oven, but they taste better after cooling. Enjoy!


  • measuring cups and spoons
  • 2 mixing bowls
  • mixing spoon or electric mixer
  • muffin tin with 12 2 ½-inch cups
  • cooling rack


  • 1¼ cup white whole wheat flour
  • ¾ cup Dutch-process unsweetened cocoa powder
  • ¼ cup sugar or xylitol
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅔ cup plain yogurt
  • ½ cup plain Greek yogurt
  • 2 eggs, beaten
  • 3 Tablespoons oil
  • 1 teaspoon vanilla extract
  • 1 cup chopped bittersweet baking chocolate or chocolate chips

Making the muffins

  1. Mix the dry ingredients (except for chocolate pieces) together in a large  bowl.
  2. Mix the wet ingredients together in a separate bowl.
  3. Add the wet ingredients to the dry ingredients and mix until all the dry ingredients are wet. Batter should be somewhat lumpy.
  4. Stir in chocolate pieces.
  5. Spoon batter into lined or greased muffin tin. Fill each cup about three-quarters full.
  6. Bake at 400°F for 15 minutes, or until the tops are firm.
  7. Cool on racks before eating.

Note: I was having trouble with my camera; hence the Creative Commons photo from Flickr. It’s a good resemblance  to the ones I make – I promise!

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