double chocolate chip muffins

Something I joke about when introducing a new muffin recipe (not this one!) in my new cookbook out this fall is the gap between the muffins we gaze at in a coffee shop case and those we make at home. Why is one towering, glossy and plush and the ones I make for breakfast so… beige? I mean, I do know. When I’m the one baking the muffins, I balk at all of the refined sugar, flour, and oil needed to make them that pretty. So I stuff them with oats and dried fruit and whole-grain everything and then yes, they’re heavy and beige. But as I was staring at these beauties at my local bagel shop the other morning, I decided: enough.


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Sometimes you need a chocolate muffin that’s hardly even pretending that it’s not just cake. Sure, it’s got yogurt in it. Sure, the sweetness is held in check. But I decided that I needed a recipe in my repertoire for a chocolate muffin as pretty as I’m tempted to buy for the days only a dark chocolate muffin will do. It was a very good idea; not a single person in my family has minded as I tested and retested these to get them exactly right for us. They fit all of my baking rules: they’re one-bowl, use no fussy ingredients, and even pass the left-it-out-on-the-counter-overnight test. The muffins are still shockingly plush (even if, of course, a touch more dry) in the morning. Finally, you can reduce your commitment level easily: halved, it makes six muffins. I hope they set your week off perfectly.

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Previously

6 months ago: Fall Bliss Salad and Cranberry Pecan Bread
1 year ago: Classic Shortbread, Quick, Easy Salsa, and Twisty Cinnamon Buns
2 year ago: Rhubarb Cordial
3 year ago: Braised Ginger Meatballs In Coconut Broth
4 years ago: Triple Coconut Cream Pie
5 years ago: Pistachio Cake and A Reall Great Pot of Chickpeas
6 years ago: Potato Pizza, Even Better, Carrot Tahini Muffins and Sheet Pan Chicken Tikka
7 years ago: Strawberry Rhubarb Soda Syrup, Artichoke Gratin Toasts and Maple Pudding Cake
8 years ago: Lamb Meatballs with Feta and Lemon
9 years ago: Ramp Pizza and Yogurt Panna Cotta with Walnuts and Honey
10 years ago: Pasta with Garlicky Broccoli Rabe, Classic Ice Cream Sandwiches and Cinnamon Toast French Toast
11 years ago: Heavenly Chocolate Cake Roll and Crispy Potato Roast
12 years ago: Tangy Spiced Brisket
13 years ago: Pickled Grapes with Cinnamon and Black Pepper and Buttermilk Ice Cream
14 years ago: Fork-Crushed Purple Potatoes, Whole Wheat Apple Muffins, and Caramelized Shallots
15 years ago: Black Bean Confetti Salad and Margarita Cookies and Tequila Lime Chicken

Double Chocolate Chip Muffins

There is a lot of ingredient flexibility here, too. You can use any oil you like to bake with or butter. You can use non-dairy milk, or even coffee or water for the milk. You can use a thicker Greek yogurt or a “regular” one, though I prefer the latter here. You can use white or raw sugar instead, but if you’re choosing one, I love brown sugar the most with chocolate cakes. Any kind of cocoa powder will work; I tested this with both Hershey’s Dark and Valrhona (a Dutched cocoa) and both were dreamy. The chocolate chips, however, are not optional.
  • 1/2 cup (100 to 115 grams) oil or melted butter
  • 2/3 cup (140 grams) light or dark brown sugar
  • 1/2 cup (120 grams) milk, any kind
  • 1 cup (225 grams) plain yogurt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup (60 grams) cocoa powder, any kind
  • 1 3/4 cups (230 grams) flour
  • 1 1/3 cups (225 grams) chocolate chips, divided
Heat oven to 350°F. Either coat a 12-cup standard muffin tin with butter or nonstick spray, or line with paper liners. In a large bowl, whisk together the butter, sugar, milk, yogurt, and vanilla. Whisk in eggs. Sprinkle salt and baking soda over the batter and whisk thoroughly to combine. Stir in cocoa powder, whisking until any lumps disappear. Stir in flour and 1 cup of the chocolate chips.

Spoon the batter into the 12 muffin cups; don’t fret if it goes all the way to the top. Scatter the remaining 1/3 cup chips over the tops of the muffins. Bake muffins for 18 to 20 minutes, or until a toothpick inserted into the center of each muffin comes out batter-free.

Eat right away or store muffins a few days in an airtight container at room temperature. Muffins get a bit more dry each day that they rest, but will rewarm nicely.