Chocolate Muffins

Method

1. 1

   Heat oven to 190°C / 375°F. Line a 12-cup muffin tin with paper liners.

   In a large bowl, whisk flour, cocoa, baking powder, baking soda, salt, and sugar until evenly combined.

   In another bowl, whisk eggs, milk, yogurt, oil, vanilla, and espresso if using until smooth.

   Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no dry flour remains. Do not overmix.

   Fold in most of the chocolate chips, reserving a small handful for topping. The batter should look thick and slightly lumpy.

   Let the batter rest for 10 minutes. This helps the muffins rise more evenly and develop a softer crumb.

   Fill each liner about 3/4 full using a spoon or scoop.

   Scatter the reserved chocolate chips over the tops. For a bakery-style finish, add a light pinch of sugar on each muffin.

   Bake for 18 to 22 minutes until the tops are domed and a skewer comes out with a few moist crumbs, not wet batter.

   Leave the muffins in the tin for 5 minutes, then transfer to a rack.

   Cool slightly before serving so the melted chocolate settles and the crumb stays tender.

   Dish type

   Dessert / Sweet baked treat

2. 2

   Garnish / serving suggestion

   Serve warm with a light dusting of cocoa or powdered sugar, fresh berries, and a cappuccino, latte, or cold milk.

3. 3

   Notes

   For extra richness, replace 40 g / 1.4 oz of the chocolate chips with chopped dark chocolate. Do not overmix or the muffins may become dense.

   Time

   Prep: 15 min | Rest: 10 min | Bake: 20 min | Total: 45 min

   Difficulty

   Easy

   Calories

   About 295 kcal per muffin