Double Chocolate Muffins

Ingredients

• 230 g Flour
• 45 g Unsweetened cocoa powder
• 160 g Brown sugar
• 30 g White sugar
• 12 g Baking powder
• 0.5 c. à café Baking soda
• 0.5 c. à café Salt
• 2 Eggs
• 250 g Full-fat Greek yogurt
• 110 ml Neutral oil
• 1 c. à café Vanilla extract
• 220 g Dark chocolate (Cut into large chunks: 170 g to fold into the batter, 50 g for the top.)

Steps

1. 1

   Preheat the oven to 220 °C using conventional heat.

2. 2

   In a large bowl, whisk the eggs with the brown sugar and white sugar.

3. 3

   Add the oil, Greek yogurt, and vanilla extract to the mixture, then stir.

4. 4

   In another bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt.

5. 5

   Fold the dry ingredients into the wet ingredients without overmixing the batter.

6. 6

   Add 170 g of dark chocolate and mix just enough to distribute it throughout the batter.

7. 7

   Let the batter rest in the refrigerator for 30 minutes.

8. 8

   Divide the batter among 10 muffin liners, filling them almost to the rim.

9. 9

   Distribute the remaining 50 g of chocolate over the tops.

10. 10

    Bake for 7 minutes at 220 °C, then lower the temperature to 175 °C without opening the oven and continue baking for 13 to 18 minutes.

11. 11

    Check for doneness with a toothpick. Let cool for 10 minutes before removing from the tin.

Notes

The recipe specifies baking with conventional heat. The total time includes the 30-minute resting period in the refrigerator and the 10-minute cooling period.

Nutrition per serving

• dessert
• muffins
• chocolate
• baked
• vegetarian