The Pioneer Woman Tasty Kitchen
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Bakery-Style Double Chocolate Muffins

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Bakery-Style Double Chocolate Muffins. Light and chocolaty muffins. A perfect start to any morning.

Ingredients

  • 2 cups All-purpose Flour
  • ⅓ cups Cocoa Powder
  • ⅓ cups Brown Sugar
  • ⅓ cups Granulated Sugar
  • 1 Tablespoon Baking Powder
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Sea Salt
  • 6 Tablespoons Butter
  • ½ cups Semi-sweet (or Dark!) Chocolate Chips
  • ¾ cups Greek Yogurt
  • 1 whole Egg
  • 1 teaspoon Vanilla
  • ¾ cups Hot Coffee
  • ½ cups Semi-Sweet, Dark Or Milk Chocolate Chips

Preparation

Preheat oven to 375 F. Line a 12-count standard sized muffin tin with liners or grease it. Set aside.

In a large bowl combine flour, cocoa powder, both sugars, baking powder, baking soda and sea salt.

In a small saucepan melt butter over low heat. Add 1/2 cup chocolate chips and stir until chocolate is melted. Remove from heat.

In a small bowl combine Greek yogurt, egg and vanilla.

Add melted chocolate, Greek yogurt mixture and hot coffee to the flour mixture stir until combined. Batter will be thick.

Fold in remaining 1/2 cup chocolate chips.

Fill lined or greased muffin tins 3/4 of the way full and bake for 20 minutes or until a toothpick inserted into the center of the muffins comes out clean. Remove pan from oven and set it on a cooling rack for a couple of minutes. Then remove muffins to a cooling rack to finish cooling.

Enjoy plain, with butter or your favorite jam.

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Profile photo of Allison

Allison on 4.10.2013

I just whipped up a batch of these muffins and they are AMAZING! The texture is perfect. They’re super delicious and especially nice when warm.

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