When you want a chocolate fix, try this recipe. Muffins usually should be eaten in a day or two. With these muffins, that will not be a problem. Most muffin recipes have milk in them; this contains yogurt. I got the inspiration for this recipe from prettysimplesweet.com/double-chocolate-muffins/ and www.allrecipes.com/recipe/228553/moist-chocolate-muffins/.
Makes 18 muffins
1 cup whole wheat flour
2 cups all-purpose flour
1 cup cocoa powder
3/4 tsp salt
1/2 tsp baking soda
2 tsp baking powder
1 1/2 cup sugar
1 1/2 cup yogurt + 1/2 cup water
1/4 cup butter + 1 tbsp butter (melted)
1/4 cup oil + 1 tbsp oil
1 tsp pure vanilla extract
1 cup chocolate chips (either milk or dark or a mix of both) + a few for the top
Preheat oven to 200ºC (400ºF). Butter the muffin pans and set aside.
In a big bowl, sift together the first six ingredients. Add sugar and mix. Set aside.
In another bowl, whisk together eggs, yogurt, water, oil, melted butter, and vanilla extract.
Mix the wet ingredients with the dry ingredients with a wooden or rubber spatula. Take care not to over mix. Add the chocolate chips (save a few to add on top) and stir.
Add 1/4 cup of batter to each muffin pan (or fill them till they are almost full). Add a few chocolate chips on top.
Bake for about 20 minutes or till a toothpick when inserted comes out clean.
Cool for about 10 minutes before taking it out of the pan.
If you can resist, wait until it cools to eat.