Double Chocolate Muffins

Notes

I know. I know. Muffins are not cupcakes and, therefore, not as moist as a cupcake. That said, these are really good but can be somewhat dry, like most muffins. Adding an additional ¼ cup of milk to the mixture will make a moist muffin if that’s your preference, like me.
Looking to make it a little sweeter? Add 2 teaspoons of vanilla to your batter.
Aiming for a little less sweet? Use semi-sweet chocolate chips rather than milk chocolate chips.
While you don’t need cupcake wrappers for this recipe, it makes the process of taking them out a lot easier.

	2 cups all-purpose flour
	1 cup sugar
	½ teaspoon salt
	½ cup unsweetened cocoa powder
	1 teaspoon baking soda
	1 cup chocolate chips
	2 eggs
	¾ cup plain yogurt (Greek or regular)
	½ cup vegetable oil
	½ cup milk

1.	Preheat the oven to 425°. Prepare your muffin tins with cooking spray or wrappers.
2.	In a large bowl sift the flour, sugar, salt, cocoa powder and baking soda together. Mix the chocolate chips in after everything is sifted together.
3.	In a separate medium-sized bowl, whisk the eggs, yogurt, vegetable oil and milk. Once combined, fold into the dry ingredients with a spatula.
4.	Pour the batter into your muffin tins and bake for about 5 minutes. Reduce the heat to 350° while keeping the muffins in the oven and bake for an additional 12-14 minutes.
5.	Cool in the pan for 5 minutes before letting them cool on a wire rack.