Double Chocolate Chip Muffins

Start with your dry ingredients. Mix together flour, brown and granulated sugar, semi-sweet chocolate chips, cocoa powder, and baking soda in a large bowl. Set this aside.

Now whisk together your wet ingredients: vanilla, egg, Greek yogurt, buttermilk, and vegetable oil in another bowl.

Pour your wet ingredients into your dry ingredients and stir until just combined. As with all cakes and muffins, it’s best to not over mix, or you’ll come out with a dry, tough cake. I mean muffin.

Line two 12-count cupcake pans (one regular size and one mini size) with liners and preheat your oven to 400 F. Scoop your batter into the prepared pans filling each cup ¾ of the way full. Bake the standard size cupcakes for 15 – 20 minutes or until an inserted toothpick comes out clean. For the mini muffins, cut the baking time in half—check them after 7½ minutes. Remove from oven once done.

Let the muffins cool in the pans for about 5 minutes before removing them and placing them on a wire rack to finish cooling.

Notes:
1. When making mini muffins, cut the baking time in half—check them after 7½ minutes.
2. Tip: when you’re inserting the toothpick, make sure you’re not mistaking a melted chocolate chip for underdone batter, or you might end up over baking!