1 cup (250 mL) white or semi-sweet chocolate chunks or chips
2 eggs
2 tsp (10 mL) 1vanilla extract
1 cup (250 mL) plain yogurt
½ cup (125 mL) vegetable oil
Instructions
1. In a large bowl, have your young assistant stir together the
cocoa, flour, brown sugar, baking powder and baking soda. Make
sure the ingredients are evenly mixed and lump-free. Mix in the
chocolate chunks or chips. All of them, please.
2. In a medium bowl, with an electric mixer on low speed or by
hand with a whisk, beat together the eggs, vanilla, yogurt and
vegetable oil. Pour the egg mixture into the flour mixture, and stir
just until evenly combined - don't over-stir the batter or it will
deflate. Scoop batter evenly into 12 paper-lined or well-greased
muffin cups - they'll be filled nearly to the top. Bake at 425°F
(220°C) for 15 to 20 minutes, or until a toothpick stuck into the
centre of a muffin comes out clean. Let cool for 5 minutes before
trying to remove from the pan. For smaller muffins, reduce baking
time by about 5 minutes.
note
These muffins really are big and fat. If you prefer smaller ones, fill
the muffin cups only halfway. You'll end up with maybe 16 or 18.
Or use a mini-muffin pan and make lots and lots of tiny ones.
Originally Submitted
11/19/2012
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