Double Chocolate Chunk Muffins

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Rich, fudgy double chocolate chunk muffins with a protein boost from Greek yogurt or cottage cheese. Bakery-style tall tops, incredibly moist centers, and loaded with melty chocolate chunks.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Diet: Vegetarian

Keyword: baked, bakery style muffins, chocolate, chocolate muffins, cottage cheese muffins, double chocolate chunk muffins, muffins, protein muffins, rich, yogurt muffins

Servings: muffins

Calories: 354kcal

Equipment

12-cup muffin pan
Paper muffin liners
Large mixing bowl
Whisk
Blender (if using cottage cheese)

Ingredients

Wet Ingredients

2 large eggs
1 cup granulated sugar
½ cup neutral oil or melted butter for richer flavor
1 cup Greek yogurt or blended cottage cheese see notes
2 teaspoons vanilla extract
½ cup hot coffee or hot water blooms the cocoa

Dry Ingredients

1 ¾ cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon fine salt

Mix-Ins

1 cup chocolate chips or chunks
½ cup mini chocolate chips for topping optional

Instructions

Preheat oven to 425°F. Line a 12-cup muffin pan with paper liners.
If using cottage cheese: Blend 1 cup cottage cheese until completely smooth with no lumps. If using Greek yogurt, skip this step.
In a large bowl, whisk together 2 eggs, 1 cup granulated sugar, 1/2 cup oil, 1 cup yogurt or blended cottage cheese, and 2 teaspoons vanilla extract.
Slowly pour in 1/2 cup hot coffee (or hot water) and whisk quickly to combine.
In a separate bowl, whisk together 1 3/4 cups flour, 1/2 cup cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Add the dry ingredients to the wet and fold gently until just combined. Do not overmix. A few streaks of flour are fine.
Fold in 1 cup chocolate chips or chunks.
Divide batter evenly among the 12 muffin cups, filling each about 3/4 full. Press a few mini chips on top if desired.
Bake at 425°F for 5 minutes, then reduce temperature to 350°F and bake for 13 to 15 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Greek yogurt vs. cottage cheese: Greek yogurt gives a soft, classic muffin crumb with moderate protein. Blended cottage cheese creates a denser, ultra-moist texture with higher protein. Both are delicious!

Hot coffee tip: The hot liquid blooms the cocoa powder and intensifies the chocolate flavor. Hot water works as a substitute.

Storage: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.

Nutrition note: Values are estimates based on the Greek yogurt version. Cottage cheese version will have slightly higher protein.

Nutrition