Dense Chocolate Muffins
Dense Chocolate Muffins are the ultimate treat for chocolate lovers, boasting a rich, fudgy texture with bursts of bittersweet chocolate in every bite. Made with a combination of unsweetened cocoa powder, brown sugar, and chocolate chips, these muffins are deeply flavorful and irresistibly decadent. The addition of Greek yogurt ensures a moist and tender crumb, while a quick prep time of just 15 minutes makes them perfect for busy mornings or last-minute desserts. Whether enjoyed warm straight out of the oven or cooled to perfection, these chocolate muffins are a crowd-pleasing indulgence that's easy to whip up. Perfectly portioned for 12 servings, they’re ideal for breakfast, snacks, or any chocolate craving!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 50 grams Unsweetened cocoa powder
- 120 grams Granulated sugar
- 50 grams Brown sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 150 grams Bittersweet chocolate chips
- 120 milliliters Whole milk
- 100 grams Plain Greek yogurt
- 60 grams Unsalted butter
- 1 Egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 190°C (375°F) and line a 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt until well combined.
Stir in the bittersweet chocolate chips to evenly distribute them into the dry ingredients.
In a separate small bowl, melt the unsalted butter in the microwave or over a stovetop and set it aside to cool slightly.
In another medium-sized bowl, whisk together the milk, Greek yogurt, melted butter, egg, and vanilla extract until smooth and homogeneous.
Pour the wet ingredients into the bowl of dry ingredients and gently fold the mixture together using a spatula until just combined. Be careful not to overmix; the batter should be thick and lumpy.
Using a large spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 16–18 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
2703 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.7 g | 151% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 354 mg | 118% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 407.2 g | 148% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 240.0 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 526 mg | 40% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 1999 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
