Bakery-Style Double Chocolate Muffins

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.