Chocolate Muffins
1 cup full-fat plain Greek yogurt
3/4 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch cocoa powder
1 tablespoon baking powder
1/4 teaspoon coarse Kosher salt
3/4 cup chocolate chips
Preheat the oven to 375, and line a standard muffin pan with 12 paper liners, or a large muffin pan with 6 paper liners. I always spray the inside of paper liners with a little non-stick baking spray when I bake muffins, which helps the muffins release perfectly, even while still warm.
In a bowl, whisk together the yogurt, oil, sugar, eggs and vanilla until smooth. In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt and chocolate chips. Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together just until moistened; the batter will be thick. Divide the batter between the muffin cups.
Bake 6 large muffins for about 25 minutes, and bake 12 standard muffins for about 15-20 minutes, or until a toothpick in the center comes out clean. Cool five minutes in the pan, then transfer to a wire rack to cool for about 15 minutes before serving warm.
Recipe from Curly Girl Kitchen