It’s been a long time since I’ve posted a muffin recipe! Dave and I love baking for breakfast – most weeks we will make a loaf of quick bread or a batch of muffins or (like this week) a coffee cake on Sunday and have a fun breakfast for the first half of the week. we just finished up a lovely chocolate chip banana bread that Dave made this past week.

One of our very favorite recipes is Dave’s Blueberry Muffins with Yogurt – I truly think we’ve made it a hundred times. It’s just a perfect recipe (after a lot of testing and perfecting over the years). But one cannot live on blueberry muffins alone. One must also have…. chocolate.

Starting from our older recipe, I made a few quick changes! First of all, I reduced the sugar, because the best thing about chocolate is its bitter flavor, in my opinion! I also added some finely ground coffee, for even more depth.

Instead of blueberries, we’ve got chocolate chips happening. Because when you’re going full on chocolate, why not double down? I believe that is an ancient proverb from somewhere.

Happily, the recipe turned out perfectly! I think we have a new favorite on our hands. They are definitely more on the dessert-y end of the muffin spectrum, but the flavor is balanced and unlike some muffins, they could never be mistaken for a cupcake (key, in my opinion). I can’t wait to make them again!

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Double Chocolate Greek Yogurt Muffins

Ingredients

• 11 1/2 ounces of flour
• 1/4 cup + 1 Tbsp. cocoa powder
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• Heavy pinch salt
• 3/4 cup sugar
• 1/2 cup vegetable oil
• 1 egg
• 1 cup yogurt
• 2 Tbsp. finely ground coffee
• 1 1/2 cups chocolate chips
• Vegetable spray, for the muffin tin

Instructions

1. Preheat the oven to 400 degrees. Grease a standard muffin tin.
2. In one bowl, whisk the flour, cocoa, baking soda, baking powder and salt. In a second bowl, whisk sugar, oil, egg and yogurt.
3. Add the liquids to the solids and use a spatula to fold gently together until combined. Finally, gently stir in the chocolate chips and coffee.
4. Scoop into a muffin tin, filling each cavity all the way up.
5. Bake for 10 minutes at 400 degrees, or until the muffins have formed a nice rounded top. Turn the temperature down to 375 and bake for another 10 minutes, or until a toothpick or chopstick comes out clean.

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