Double chocolate muffins

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Preheat the oven to 190 °C. Line a standard 12-cup muffin pan with paper liners.

2. 02

   Sift the flour, cocoa, baking powder, and baking soda. Add the sugar and salt, breaking up any lumps of sugar.

3. 03

   In another bowl, mix the eggs, oil, yogurt, milk, and vanilla until evenly combined.

4. 04

   Pour the liquids into the dry ingredients. Fold with a spatula just until no dry flour remains, then fold in the chocolate with a few turns.

5. 05

   Fill the liners three-quarters full. Bake for 19 to 22 minutes. A skewer inserted away from the chocolate pieces should come out without raw batter.

6. 06

   Rest in the pan for 5 minutes and on a rack for 15 minutes. Keep cooled muffins well covered in a cool place for up to 2 days, or freeze for up to 1 month.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.