I'm Lindsay Ferrier, a Nashville wife and mother with a passion for family travel, (mostly) healthy cooking, exploring Tennessee, and raising kids without losing my mind in the process. This is where I share my discoveries with you, along with occasional deep thoughts, pop culture tangents and a sprinkling of snark.
I made these muffins for my daughter’s birthday sleepover last weekend and they were a perfect breakfast treat. Not too sweet, not too rich, moist, and delicious right out of the oven. The ingredients and prep are simple, too, which is important when you’re not a morning person! Ahem! One note- Be very careful if you want to reheat them for breakfast a day or two later. Although they’re moist, they dry out quickly in the microwave.
2 cups all-purpose flour
1 cup sugar
3/4 cup chocolate chips (I prefer Ghirardelli milk chocolate-the quality of your chocolate really makes a difference!)
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1/4 cup chocolate chips
-Preheat oven to 400 degrees. Line 12 muffin cups with paper liners, spray with cooking spray. (I really like PAM Baking Spray, which sprays on and turns into a light powder that’s perfect for baked goods.) The batter makes about 16 muffins, so if you have a third tray, go ahead and get that one out, too.
-Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large mixing bowl. Whisk together egg, yogurt, milk, and vegetable oil in another bowl. Pour wet ingredients into chocolate mixture and stir just until batter is blended.
-Fill prepared muffin cups about 3/4 of the way full, sprinkle with remaining 1/4 cup chocolate chips.
-Bake in preheated oven until a toothpick inserted into the center comes out clean, about 18- 20 minutes. Cool in muffin tins for 10 minutes before removing to cool completely.