Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- One tsp baking soda
- 1/2 tsp salt
- Two tsp cinnamon
- 1/ tsp (2g) nutmeg
- One cup granulated sugar
- 2/3 cup cocoa powder
- Wet Ingredients
- 2/3 cup sour or plain yogurt
- Two eggs
- Two tsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 cups chocolate chips
Directions
- Line a 12 count muffin baking tin with paper cups and set it aside.
- In a large-size mixing bowl, sieve all the dry ingredients together to get rid of any lumps.
- Then whisk and set aside.
- Next, in a separate large-size bowl, whisk the wet ingredients minus the chocolate chips until smooth. Next, gently add the dry ingredients to the wet ingredients. Mix until just combined (don’t over mix).
- Afterward, fold in 1 1/2 cups of the chocolate chips.
- Next, scoop batter into the muffins cups. Fill to the brim.
- Then, sprinkle the remaining 1/2 of chocolate chips.
- Bake in an oven preheated to 425 degrees for six minutes.
- Finally, lower the temp to 350 degrees and bake for approximately 14 minutes. Or until a toothpick inserted in the center of a muffin comes out clean.
