There’s a coffee shop in the hospital that has the most amazing looking giant chocolate muffins (with sugar crystals on top! – I am a huge sucker for muffins with sugar crystals).
The other day, I finally got one and it was as amazing as it looked. It also instantly fuel-kicked me into a chocolate muffin crave so I went ahead and made a bunch…and sugar crystaled the wazoo out of them.
They were full of chocolate, moist, and the best part was that there were so many of them in my kitchen! They’re also semi-healthy…ish…no butter. The moisture came from yogurt in the recipe so I didn’t feel too bad eating a few of them. Not that that’s every stopped me before.
Chocolate Chip Chocolate Muffins
Adapted from Allrecipes
Makes 18 muffins
2 cups flour
1 cup granulated sugar
3/4 cup chocolate chips + more for sprinkling
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup 2% plain yogurt
1/2 cup 2% milk
1/2 cup vegetable oil
Preheat your oven to 400 degrees F and line your muffin tin(s) with liners.
In a large bowl, combine the flour, sugar, chocolate chips, cocoa powder, and baking soda. In a smaller bowl, whisk together your egg, yogurt, milk and oil. Pour your yogurt mixture into your dry bowl until everything is just incorporated. Fill your muffin tins half full and sprinkle with chocolate chips and sanding sugar to your heart’s content.
Bake for 20-25 minutes and cool until ready to eat. Or eat immediately warm.