Something I joke about when introducing a new muffin recipe (not this one!) in my new cookbook out this fall is the gap between the muffins we gaze at in a coffee shop case and those we make at home. Why is one towering, glossy and plush and the ones I make for breakfast so… beige? I mean, I do know. When I’m the one baking the muffins, I balk at all of the refined sugar, flour, and oil needed to make them that pretty. So I stuff them with oats and dried fruit and whole-grain everything and then yes, they’re heavy and beige. But as I was staring at these beauties at my local bagel shop the other morning, I decided: enough.
Sometimes you need a chocolate muffin that’s hardly even pretending that it’s not just cake. Sure, it’s got yogurt in it. Sure, the sweetness is held in check. But I decided that I needed a recipe in my repertoire for a chocolate muffin as pretty as I’m tempted to buy for the days only a dark chocolate muffin will do. It was a very good idea; not a single person in my family has minded as I tested and retested these to get them exactly right for us. They fit all of my baking rules: they’re one-bowl, use no fussy ingredients, and even pass the left-it-out-on-the-counter-overnight test. The muffins are still shockingly plush (even if, of course, a touch more dry) in the morning. Finally, you can reduce your commitment level easily: halved, it makes six muffins. I hope they set your week off perfectly.
Previously
6 months ago: Fall Bliss Salad and Cranberry Pecan Bread
1 year ago: Classic Shortbread, Quick, Easy Salsa, and Twisty Cinnamon Buns
2 year ago: Rhubarb Cordial
3 year ago: Braised Ginger Meatballs In Coconut Broth
4 years ago: Triple Coconut Cream Pie
5 years ago: Pistachio Cake and A Reall Great Pot of Chickpeas
6 years ago: Potato Pizza, Even Better, Carrot Tahini Muffins and Sheet Pan Chicken Tikka
7 years ago: Strawberry Rhubarb Soda Syrup, Artichoke Gratin Toasts and Maple Pudding Cake
8 years ago: Lamb Meatballs with Feta and Lemon
9 years ago: Ramp Pizza and Yogurt Panna Cotta with Walnuts and Honey
10 years ago: Pasta with Garlicky Broccoli Rabe, Classic Ice Cream Sandwiches and Cinnamon Toast French Toast
11 years ago: Heavenly Chocolate Cake Roll and Crispy Potato Roast
12 years ago: Tangy Spiced Brisket
13 years ago: Pickled Grapes with Cinnamon and Black Pepper and Buttermilk Ice Cream
14 years ago: Fork-Crushed Purple Potatoes, Whole Wheat Apple Muffins, and Caramelized Shallots
15 years ago: Black Bean Confetti Salad and Margarita Cookies and Tequila Lime Chicken
Double Chocolate Chip Muffins
There is a lot of ingredient flexibility here, too. You can use any oil you like to bake with or butter. You can use non-dairy milk, or even coffee or water for the milk. You can use a thicker Greek yogurt or a “regular” one, though I prefer the latter here. You can use white or raw sugar instead, but if you’re choosing one, I love brown sugar the most with chocolate cakes. Any kind of cocoa powder will work; I tested this with both Hershey’s Dark and Valrhona (a Dutched cocoa) and both were dreamy. The chocolate chips, however, are not optional.- 1/2 cup (100 to 115 grams) oil or melted butter
- 2/3 cup (140 grams) light or dark brown sugar
- 1/2 cup (120 grams) milk, any kind
- 1 cup (225 grams) plain yogurt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 cup (60 grams) cocoa powder, any kind
- 1 3/4 cups (230 grams) flour
- 1 1/3 cups (225 grams) chocolate chips, divided
Spoon the batter into the 12 muffin cups; don’t fret if it goes all the way to the top. Scatter the remaining 1/3 cup chips over the tops of the muffins. Bake muffins for 18 to 20 minutes, or until a toothpick inserted into the center of each muffin comes out batter-free.
Eat right away or store muffins a few days in an airtight container at room temperature. Muffins get a bit more dry each day that they rest, but will rewarm nicely.
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