A home baker has developed a chocolate muffin recipe intended to match the tall, glossy tops of bakery muffins while keeping the process simple and the ingredient list short. The recipe, shared from an upcoming cookbook, uses one bowl, common pantry items, and yields 12 muffins in about 30 minutes. It can be halved to make six.
The baker wrote that the goal was a muffin that “hardly even pretending that it’s not just cake,” with yogurt adding moisture and the sweetness held in check. The muffins also passed what the baker calls the left-out-overnight test, remaining “shockingly plush” the next morning, though slightly more dry.
The recipe calls for 1/2 cup (100 to 115 grams) oil or melted butter, 2/3 cup (140 grams) light or dark brown sugar, 1/2 cup (120 grams) milk, 1 cup (225 grams) plain yogurt, 1 teaspoon vanilla extract, 2 large eggs, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, 3/4 cup (60 grams) cocoa powder, 1 3/4 cups (230 grams) flour, and 1 1/3 cups (225 grams) chocolate chips, divided.
To make, spoon the batter into 12 muffin cups, filling them to the top if needed. Scatter the remaining 1/3 cup chocolate chips over the tops. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out batter-free.
The muffins can be eaten right away or stored in an airtight container at room temperature for a few days. They become slightly more dry each day but rewarm nicely, according to the baker.
The recipe appears alongside a list of past recipes from the same source, including fall salads, quick breads, and other baked goods. The baker noted that the recipe is part of a new cookbook expected out this fall.
Editorial Notes