Double-Chocolate Brownie Muffins
Ultra-moist and fudgy inside and loaded up with a double-whammy of chocolate, you'd never guess that these brownie-like muffins are lighter on the calories!
Servings 1 dozen muffins
Ingredients
- 1/4 cup vegetable oil
- 3/4 cup coconut sugar or brown sugar
- 1/4 cup plain yogurt
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-1/2 cups white wheat flour
- 1/4 cup unsweetened cocoa powder
- 4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup dark chocolate chips
Instructions
- Preheat oven to 425F. Lightly grease a 12-cup muffin tin OR line cups with muffin liners. Set aside.
- In a large bowl, beat oil, sugar, yogurt, buttermilk, eggs, and vanilla until smooth. In a separate medium bowl, combine flour, cocoa, baking powder, and salt. Gently fold flour mixture into liquid until just combined. Fold in chocolate chips. (batter will be slightly thin)
- Fill prepared muffin cups to brim with batter. Bake muffins at 425F 5 minutes, then reduce heat to 375F and continue baking 14-15 minutes or until a toothpick comes out with moist crumbs sticking to it.
- Cool muffins in pan 10 minutes, then transfer muffins to a cooling rack to cool completely. Enjoy!
Notes
Store muffins in an airtight container at room temperature up to 3 days. Muffins also freeze very well up to 2 months.