Moist chocolate muffins are made with Greek yogurt (and no butter!) for a healthy twist on this bakery classic. Semi-sweet and white chocolate chips studded throughout add a pop of flavor and contrasting color. Delicious and chocolate-y enough for dessert, but still healthy enough for breakfast!
Holy guacamole, mis amigos. It’s a Tuesday morning and I’ve got a hangover that could stop a rhinoceros in its tracks.
No shame, though. It really disappoints me when people say they are too good for drinking on weeknights. No one is ‘too good’ for drinking on weeknights. Drinking on weeknights is too good for you.
…and, it doesn’t end with last night! One of my main partners in crime Lauren invited me over for a dinner party tonight, and I clearly couldn’t say no. Why? Let’s break this down:
Dinner – food. Food is good. Food gives life. Without food, we are nothing.
Party – fun. Fun is good. Fun gives life purpose. Without fun, we are meaningless.
Wine – Jesus drank wine, so wine is holy water. Without wine, we are heathens.
If we’re not on the same page after that eloquent and detailed persuasive essay, you are welcome to see yourself out. Yeah, Becky, I’m talking to you. I saw that judgy glare. GET OUT!
Phew. Sorry about that. I guess the lingering beer in my bloodstream has made me especially testy. You know what will help? CHOCOLATE. Chocolate always helps. This is part of what led my hungover, caffeine-deprived self to make these beautiful babies this morning. That, and the fact that they were 1) hella easy to throw together and 2) Did not require me to leave my apartment and make a trip to Trader Joe’s. Oooh yeahhhhh.
Make these. You’ll call me the muffin wizard. I’ll make tshirts. All will be well with the world.
White Chocolate-Chocolate Chip Muffins
To make these muffins, you will need:
– 1 cup unbleached all-purpose flour
– 2 t baking powder
– 1/2 cup cocoa powder, sifted
– 1/4 t salt
– 3/4 c granulated sugar
– 1 cup vanilla Greek yogurt (I used nonfat)
– 3 eggs
– 1/2 cup vegetable oil
– 1 t vanilla extract
– 3/4 cup white chocolate chips
– 1/4 cup semi-sweet chocolate chips
First, preheat the oven to 350F and line a muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, salt, and cocoa powder. To this mixture, add in the sugar and combine well. Set aside.
In another, larger bowl, combine the yogurt, eggs, oil, and vanilla. Stir until the mixture is uniform. Add the dry mixture to the wet, stirring just until combined. Gently fold in the white and semi-sweet chocolate chips.
Drop the batter into the liners, filling each almost to the top, and then bake for 18-20 minutes. You’ll know the muffins are done when a toothpick inserted into the top comes out dry. Let them cool, pop them out of the tin, and enjoy!
Now, time to go figure out how well these pair with a glass of wine…