The most delicious and soft double chocolate muffins. These muffins are the perfect morning breakfast treat.
If you’re a picky eater or live with a picky eater you may also know what a struggle meal planning is. My boyfriend is beyond picky. He doesn’t even eat lettuce. I on the other hand don’t eat beef or pork so I’m usually mixing up recipes I find to fit my taste.
The good news is that I always have a plethora of recipes for you because I have to change so many ingredients. This week I found a couple recipes for the menu. One pan, one pot, those kind of recipes have my heart. We are currently digging this recipe for one pan Hawaiian pasta. I have to omit a few things but overall it fits into our picky diets. I plan on serving it with some Hawaiian turkey meatballs.
If all turns out well I may be sharing the meatball recipe on my blog soon. If you never see a recipe for them then I guess we all know how they turned out.
These muffins were a gamble. I’m always afraid they’re going to be too dry and tasteless but these muffins were far from both. These muffins are super chocolatey and ridiculously delicious!
If you’re a muffin lover you’re going to love this recipe. If you’re not too big into chocolate this recipe may be more your style.
The addition of greek yogurt in this recipe is really what makes these muffins so moist.
The most controversial “holiday” is right around the corner. I’m not one of those people who are totally against Valentine’s Day. I actually have a plethora of recipes that I’m going to be sharing with you very soon. They’re mostly all strawberry or chocolate flavored.
Is there really any other flavors to describe Valentine’s Day? I think not.
The amount of recipe ideas that have recently filled my brain is insane. Somedays I come up with one or two good ideas but lately I’ve been coming up with ten or more a day. I’m not complaining because I know it’s not going to last too much longer.
For now I’ll just keep writing them down and hope that it lasts forever. *fingers crossed*
- 1/2 cup butter, softened
- 4 ounces cream cheese, softened
- 2/3 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup plain greek yogurt
- 1/2 cup milk
- 2 1/2 cups flour
- 1/2 cup cocoa powder
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks
- Preheat your oven to 350º F.
- Line a regular cupcake tin with liners.
- In the bowl of your stand mixer cream together butter, cream cheese, and sugars. Whip until light and fluffy.
- Mix in eggs one at a time until fully incorporated.
- Add in the vanilla, yogurt and milk and mix in by hand.
- In a separate bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
- Mix the dry ingredients into the wet batter little by little until fully incorporated.
- Stir in the chocolate chunks.
- Fill liners 3/4 of the way full.
- Bake for 26-30 minutes.
- Allow to cool. Store in an airtight container or wrap each muffin in plastic wrap.