Double Chocolate Muffins | Flavors By Frangipane

Flavors By Frangipane

Name: Double Chocolate Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Ingredients: Bluebonnet Nutrition Vegetable Oil Sticks; Lucerne Yogurt, Nonfat, Black Cherry, Light; Arm & Hammer Fridge-N-Freezer Baking Soda; Morton Iodized Salt, 26 Ounce; India Tree Bright White Sparkling Sugar; Bob's Red Mill Dark Rye Flour, Organic; Crunch Easter Flatback Egg; Guittard Cocoa Powder, Cocoa Rouge, Unsweetened; MadeGood Chocolate Chip Granola Minis; Lactaid Whole Milk

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Double Chocolate Muffins

Serves 1215 mins prep20 mins cook

These double chocolate muffins are incredibly rich, chocolatey, and moist due to the addition of yogurt. Perfect for a quick breakfast or a sweet treat.

0 servings

What you need

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

Lucerne Yogurt, Nonfat, Black Cherry, Light

cup yogurt

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp salt

cup white sugar

cup flour

egg

Guittard Cocoa Powder, Cocoa Rouge, Unsweetened

cup unsweetened cocoa

cup mini chocolate chips

cup full fat milk

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Instructions

1: Preheat the oven to 350º and prepare a muffin tin.

2: In a bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

3: In a separate bowl, whisk together the yogurt, milk, vegetable oil, and eggs.

4: Pour the wet ingredients into the dry ingredients and mix until there are no flour streaks.

5: Add the chocolate chips and blend them in with a rubber spatula.

6: Evenly distribute the batter into the muffin holders and top them off with more chocolate chips.

7: Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean without wet batter.

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