I’m not going to tell you whether you should or should not be eating chocolate for breakfast. But… if you are so inclined, these muffins are it.

This recipe makes 12 standard size muffins.

• Prep time: 10 minutes

• Bake time: 13-17 minutes

• Equipment needed: mixing bowls, electric mixer or whisk, rubber spatula, dry measuring cups & spoons, liquid measuring cup, sifter or fine mesh strainer, standard 12-cup muffin tray, cupcake liners or cooking spray

See *Notes for more important tips/clarifications

Do I really need to say much about these muffins?

• They’re very chocolate-y (doubly choclate-y, you could say), so, ya know, already off to a good start.

• They’re dense, yet soft and moist on the inside, with just the right amount of crunch on the outside.

• They’re sweet, but not too sweet. And the greek yogurt adds a little bit of tang and moisture.

• They’ve also got a bit of hot coffee mixed into the batter to pump up that chocolate flavor a little more.

Have these muffins for breakfast, lunch, dinner, or just as an afternoon treat. You decide. Hope you try em out!

Ingredients:

• 1 1/2 cups of all-purpose flour

• 1 1/2 tsp baking powder

• 1/4 tsp baking soda

• 1/2 tsp salt

• 1/2 cup cocoa powder, sifted and divided

• 3/4 cup of granulated sugar

• 2 eggs, room temperature (let sit out for 30 mins before baking)

• 1/2 cup vegetable or canola oil

• 1/4 cup hot coffee

• 1/2 cup of whole milk greek yogurt, room temp.

• 1 tsp vanilla extract

• 1 cup of semisweet chocolate chips, divided (3/4 cup in batter, 1/4 cup on top of muffins)

*Notes

• Do not overmix the batter! I used an electric mixer when I made them, but you can certainly do the whole process by hand, or a mix of both.

• If you don’t have whole milk greek yogurt, you can substitute it for sour cream or mascarpone.

• How to achieve the bakery high domed muffin tops:

  • 1. Resting the muffin batter for at least 1 hour or overnight in the fridge helps to give the batter a more thick, viscous consistency.

  • 2. Starting the oven temperature at 425 degrees F creates a burst of steam to help give the muffins that initial rapid rise. Read more here!

• For the coffee: just use what you have leftover from your morning brew! Make sure it’s hot, though. You can substitute hot water, but it won’t enhance the chocolate flavor as much.

• Storing:

  • These muffins are best eaten the day of but can be stored in airtight containers for 2-3 days at room temperature. Heat for 10-15 seconds in the microwave to serve!

Process:

1. Sift the cocoa powder into a bowl using a sifter or a fine-mesh strainer. Set aside.

2. In a medium bowl, whisk the flour, salt, baking powder, baking soda, and half of the cocoa powder. Set aside.

3. In a large bowl, using an electric mixer or by hand with a whisk, beat together the sugar, eggs, vanilla, and Greek yogurt for 30 seconds to 1 minute. Set aside. Whisk the other half of the cocoa powder into the hot coffee then add to the wet ingredients, beating or whisking until just combined.

4. Beat in flour in two additions - you may have to finish mixing by hand, I did so with a rubber spatula. Only mix in the flour until incorporated, being careful not to overmix. Lastly, fold in 3/4 cup of the chocolate chips.

5. Pour batter in an airtight container or tightly cover with plastic wrap and let rest in the fridge for at least 1 hour, up to overnight.

6. After the batter has rested, preheat your oven to 425 degrees F and line a standard 12-cup muffin tray with liners or spray with cooking spray. Fill batter basically to the top (pictured above). I used a large cookie scoop when filling them to make it easier. Top muffins with the remaining 1/4 cup of chocolate chips (or more if you want!).

7. Bake at 425 for 5-7 mins or until muffins rise 1/4 to 1/2 an inch above the paper. Turn the oven down to 350 degrees F and bake another 8-10 more mins, or until a toothpick inserted comes out clean.

8. Let cool on a wire rack and enjoy!