Chocolate Muffins

Kitty FloridoJune 13, 2022

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

I’ve made this recipe for quite a while, and I usually follow Gaby’s recipe to the dot. But after getting comfortable with the recipe, I’ve made some adjustments to my liking. First, I subbed some of the all-purpose flour with whole wheat. You can make the recipe with all-purpose and it will turn out amazing – but consider that if you add whole wheat flour it will be a bit dryer.

I know there can’t be anything that’s too much chocolate, but if you don’t like extra chocolate goodness, you can skip adding one cup of chips into the batter and just add a few chips on top of the muffins before baking. Also, if you want to vamp the chocolate flavor instead, use strong hot coffee instead of hot water to accentuate the chocolate flavor.

Kitty

Chocolate Muffins

Adapted from What’s Gaby Cooking
Makes medium-sized 14 muffins

Ingredients:
1 cup all-purpose flour
⅔ cup whole wheat flour
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
¾ cup cocoa powder (divided, ¼ + ½ cups)
½ cup hot water or strong coffee
1 cup granulated sugar
⅓ cup vegetable oil
2 eggs + 1 yolk
2 teaspoons vanilla extract
¾ cup Greek yogurt
½ cup semi-sweet or unsweetened chocolate chips, for the topping
Optional: 1 cup of chocolate chips for the filling

Directions:

Preheat the oven to 375ºF. Line 2 muffin tins with paper liners enough for 12-14.
In a medium bowl, combine both the flours, ¼ cup cocoa powder, baking powder, baking soda, and salt; set aside.
In a small bowl, whisk the remaining cocoa powder and hot coffee together until you get a smooth paste.
In a medium bowl, add the sugar, eggs, yolk, vanilla, and yogurt. Beat with a hand mixer until it’s all combined. Add the cocoa paste and beat until smooth.
Add the flour mix, alternating with the yogurt in three additions. Starting and ending with the flour.
Divide the batter between the muffin tins. My muffin tins are a little smaller than the standard medium-size, so I got 14 muffins. Top muffins with ½ cup of chocolate chips.
Bake for 19-22 minutes, until a cake tester inserted into the center of the muffins, comes clean.
Transfer to a cooling rack and serve at room temperature.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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