Ingredients:

  • 1.5 cups all-purpose flour (190g)
  • 0.5 cup unsweetened Dutch-processed cocoa powder (45g)
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.25 tsp fine sea salt
  • 1 cup plain Greek yogurt, 2% or full fat (245g)
  • 0.75 cup light brown sugar, packed (150g)
  • 1 large egg, room temperature (50g)
  • 0.25 cup neutral oil, such as avocado or coconut oil (60ml)
  • 1.5 tsp pure vanilla extract
  • 1 cup semi-sweet chocolate chips (170g)

Instructions:

  1. Preheat your oven to 375°F (190°C) and line a 12-cup standard muffin tin with paper liners or grease with non-stick spray.
  2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Whisk until the color is a uniform pale brown.
  3. In a large mixing bowl, whisk together the Greek yogurt, light brown sugar, egg, neutral oil, and vanilla extract until the mixture is smooth and the sugar begins to dissolve.
  4. Pour the dry ingredients into the wet bowl.
  5. Using a silicone spatula, gently fold the dry ingredients into the wet mixture until just combined; do not overmix.
  6. Fold in about 3/4 of the chocolate chips.
  7. Divide the batter evenly among the 12 muffin cups using an ice cream scoop.
  8. Sprinkle the remaining chocolate chips on top of each muffin.
  9. Bake for 18-22 minutes until the tops are set and a toothpick comes out with just a few moist crumbs.
  10. Let them sit in the tin for 5 minutes before moving to a wire rack.