Ingredients:
- 1 2/3 cup of organic (non bleached) flour
- 1/4 tsp. salt
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/3 cup of dark cocoa powder + 2 Tbsp.
- 3/4 cup light brown sugar, packed
- 3/4 cup fat free vanilla Greek yogurt
- 2 eggs
- 1/3 cup of canola oil
- 1/4 cup hot water + 2 Tbsp
- 2 tsp. pure vanilla extract
- 1 1/2 cup semi sweet chocolate chips divided
Instructions:
- Preheat oven to 400 degrees, and line 12 muffin cups with liners set aside
- IN a medium bowl, sift together the flour, salt, baking powder, and baking soda set aside.
- In a large mixing bowl whisk together the oil, brown sugar, hot water, and cocoa powder.
- Whisk in the egg and vanilla.
- Stir in one third of the dry ingredients, and one third of the Greek yogurt. Repeat until all is mixed in. Do not over mix. Just mix until it all comes together.
- Fold in one cup of the chocolate chips, using an ice cream scoop evenly scoop the batter into all the muffin cups, filling them 3/4 of the way full. Press the remaining 1/2 cup of chocolate chips into the tops of the batter.
- Bake for 7 minutes at 400 degrees. Then lower the temperature to 350 for 10-12 minutes. Baking them at a high temperature to begin with yields the high rise.
- Allow to cool for 5 minutes removing them to a cooling rack to cool the rest of the way.