Double Chocolate Muffins

Chocolate 🍫

Who doesn't love it?! ❤️ Nobody!

Spring may be not the most appropriate time to bake muffins, I mean let's be honest, it's time to get your pie pans out and whip up some rhubarb and strawberry goodness, sadly I got neither. Chocolate muffins will have to do for now.

Basic recipe included 😉

Ingredients:

makes 6 muffins

• 1/2 cup sugar;
• 1/4 cup milk;
• 1 cup flour;
• a pinch of salt;
• 1/2 teaspoon vanilla;
• 1/3 cup Greek yogurt;
• 1/4 cup cocoa powder;
• 1 cup chocolate chips;
• 1 large egg (lightly beaten);
• 1 teaspoon baking powder;
• 1/4 cup cooking oil such as light olive oil.

Garnish:

optional

• broken chocolate pieces;
• edible rosebuds;
• dusting sugar.

Directions:

1. Preheat your oven to 375F and fill your muffin tin with cupcake liners.

2. In a medium mixing bowl, whisk together sugar, oil and milk, add in eggs, vanilla and stir well. Then fold in Greek yogurt.

3. In a separate bowl whisk together the remaining dry ingredients: flour, baking powder, cocoa powder and salt. Mix dry and wet ingredients. Sir in the chocolate chips.

4. Fill the muffin tin with batter, sprinkle some extra chocolate chips on top and bake for about 20 minutes or until a cake tester comes out clean (a toothpick or a wooden skewer).

Enjoy!

The images were taken with a Canon EOS 5D Mark III and a Canon EF 50mm - F/1.8 lens.

_{artwork by kookyan}