Chocolate Chip Muffins


  • 1 3/4 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • One tsp baking soda
  • 1/2 tsp salt
  • Two tsp cinnamon
  • 1/ tsp (2g) nutmeg
  • One cup granulated sugar
  • 2/3 cup cocoa powder 
  • Wet Ingredients
  • 2/3 cup sour or plain yogurt
  • Two eggs
  • Two tsp vanilla extract
  • 1/2 cup vegetable oil
  • 1/2 cup milk
  • 2 cups chocolate chips


  • Line a 12 count muffin baking tin with paper cups and set it aside.
  • In a large-size mixing bowl, sieve all the dry ingredients together to get rid of any lumps. 
  • Then whisk and set aside. 
  • Next, in a separate large-size bowl, whisk the wet ingredients minus the chocolate chips until smooth. Next, gently add the dry ingredients to the wet ingredients. Mix until just combined (don’t over mix). 
  • Afterward, fold in 1 1/2 cups of the chocolate chips. 
  • Next, scoop batter into the muffins cups. Fill to the brim. 
  • Then, sprinkle the remaining 1/2 of chocolate chips.
  • Bake in an oven preheated to 425 degrees for six minutes. 
  • Finally, lower the temp to 350 degrees and bake for approximately 14 minutes. Or until a toothpick inserted in the center of a muffin comes out clean. 

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