Fluffy Chocolate Muffins

Fluffy, tender, and just sweet enough, these are delicious Chocolate Muffins to share with the kids. See the Notes for allergy swaps.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings

Calories 201kcal

1½ cups all-purpose flour
¼ cup cocoa powder (sifted if at all lumpy)
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup whole-milk plain yogurt
⅓ cup maple syrup (or honey for kids over age 1)
2 eggs (large)
¼ cup unsalted butter (melted and cooled, slightly)
2 teaspoons vanilla extract
½ cup semi-sweet chocolate chocolate chips (I prefer mini or to chop up full-size to evenly distribute the chocolate)

Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
In a medium bowl, stir together the flour, cocoa powder, chocolate chips, baking powder, baking soda, and salt.
Add the yogurt, maple syrup, eggs, butter, and vanilla.
Gently stir or whisk together.
Divide batter among the prepared muffin tin, using a heaping ¼ cup batter in each cup.
Bake for 14-16 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

Once cooled, store in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
To make as mini muffins, divide batter in a greased 24-cup mini muffin pan and bake for 12-14 minutes.
Dairy-free: Use a nondairy Greek-style yogurt, like the plant-based options from Siggi's, and a neutral oil, like canola, in place of the butter.
Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flours.
Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup additional milk. Proceed with the recipe.
Feel free to replace the chocolate chips with diced berries or other fruit, or to increase the amount of chocolate chips to 1 cup. Up to you!