I prepared this chocolate muffin recipe today at 6:00am.
Why so early?
Because I was dreaming about it during a light sleep and I thought it’d be better to wake up and prepare it instead of continuing to change position in bed.
My daughter got back to her university city today and asked me to prepare some muffins for her. She asked for salted and blueberry and/or chocolate ones. Yesterday I prepared the zucchini, blueberry and banana ones (I will be posting the recipe soon) and completely forgot the chocolate ones.
I forgot, but my mind didn’t, so that it seemed to be always in my dreams tonight 😉
It was something curious, because I followed my mind and instincts for this recipe. While I was adding the cocoa powder, something told me to add 4 table spoons. When I mixed it with the flour and brown sugar, it seemed not enough, but my inner voice said again: “4 IS enough!” and I respected it.
The result? A super moist and dark chocolate chip muffin that I am sure will become one of my reference recipes 😉
I didn’t use much butter. I know those enchanted muffins we find in many famous coffee shops are divine, but they’re plenty of butter too. I do love butter, but love to eat a little bit healthier too. I then added low fat yogurt and 1/2 cup of milk to supply the extra butter and I believe the results really worth it.
It’s up to you now! I prepared it in much less than half an hour and, while I drank my milk and coffee with the banana muffin I prepared yesterday, they baked perfectly in about 25 minutes.
- 150 gr of whole wheat flour
- 150 gr of all purpose flour
- 150 gr of brown sugar
- 4 of unsweetened cocoa powder
- 2½ of baking powder
- ½ of baking soda
- vanilla flavor/aroma or extract
- 50 gr of melted butter
- 2 eggs
- 1 cup of low fat yogurt
- ½ cup of low fat milk
- 6 Tbsp of chocolate chips
- Preheat the oven to 180°C/350°F.
- Put all the dry ingredients including 4 Tbsp of chocolate chips in a bowl and mix until well combined.
- In another bowl mix the eggs with yogurt, melted butter and milk.
- Pour the eggs mixture into the dry ingredients bowl and mix just until well combined.
- Pour the mixture into the muffins molds and distribute the remaining 2 tbsp of chocolate chips on top of each muffin.
- Bake for about 20/25 minutes (check with the toothpick, when it comes out clean, it's done).
- Buon appetito!