Related articles
Ingredients:
- Dry Ingredients:
- 2 cups All-Purpose Flour
- 1 cup Granulated Cane Sugar
- 3/4 cup Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Fine Sea Salt
- 2 cups Chopped Milk Chocolate (or semisweet)
- Wet Ingredients:
- 2 large Eggs + 1 Egg Yolk
- 3/4 cup Plain Greek Yogurt
- 1/3 cup Olive Oil
- 3/4 cup Whole Milk
- 2 tsp Vanilla Extract
- For Chocolate Ganache:
- 1/2 cup Chocolate Ganache
- 1/3 cup Heavy Cream
- 2 oz Semisweet Chocolate, finely chopped
Instructions:
- Preheat the Oven:
- Set the oven to 425°F (220°C).
- Prepare the Muffin Batter:
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, mix the eggs, egg yolk, Greek yogurt, olive oil, milk, and vanilla extract until smooth.
- Gradually combine the wet and dry ingredients, folding in the chopped chocolate.
- Baking:
- Line a muffin tray with paper liners and distribute the batter evenly.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (180°C) without opening the oven door.
- Continue baking for 15-20 minutes or until the tops are set and a toothpick inserted comes out clean or with a few moist crumbs.
- Prepare the Ganache:
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Remove from heat, add the finely chopped chocolate, and stir until smooth.
- Allow the ganache to cool slightly before drizzling over the muffins.
- Enjoy:
- Let the muffins cool before serving. Enjoy the rich chocolatey goodness with a drizzle of ganache!
Note: For regular-sized muffins, bake entirely at 350°F for 15-20 minutes.
