Ingredients

Check off ingredients as you go

For 10-12 muffins

• 180g (1½ cups) sifted all-purpose flour (or 160g flour and 20g cornstarch)
• 40g (⅓ cup) unsweetened cocoa powder
• 120g (½ cup + 2 tbsp) brown sugar
• 1 packet vanilla sugar (or a little vanilla extract)
• 1 pinch of salt
• ½ tsp baking soda (4g)
• 1 level tsp baking powder (8g)
• 2 large eggs
• 120g (½ cup) plain yogurt (or plant-based yogurt, soy cream, or quark)
• 100g (⅓ cup + 1 tbsp) neutral oil (sunflower or grapeseed)
• 100ml (⅓ cup + 1 tbsp) plant-based milk (almond, oat, soy…)
• 100-120g (½-¾ cup) chocolate chips
• 1 pinch instant coffee (optional, enhances chocolate flavor)

If you change the number of serving, consider adjusting cooking times!

1. Preheat the oven to 220°C (425°F). Place 12 paper liners in the muffin tin (this is important for easy unmolding and proper rise).

2. Mix the dry ingredients in a large bowl: flour, cocoa, baking powder, baking soda, salt.

3. In another bowl, whisk the wet ingredients: eggs with sugars, then add the plant-based yogurt, oil, and plant-based milk.

4. Pour the wet ingredients over the dry ingredients. Mix until just combined but don’t overmix the batter. Fold in 2/3 of the chocolate chips. Divide the batter evenly among the 12 liners. Top with the remaining chocolate chips.

5. Bake at 220°C (425°F) for 5 minutes, then lower the oven to 180°C (350°F) and bake for 15 minutes (check doneness by inserting a toothpick—it should come out clean).

Enjoy warm or at room temperature.

Tips and Variations

The higher initial temperature creates the beautiful domed top that’s so characteristic (and delicious) of muffins.

The cornstarch blend makes the muffins even lighter inside—I highly recommend trying it.

Add crushed toasted hazelnuts or a drizzle of hazelnut butter for a “chocolate-praline” effect.

Replace 20g flour with 20g cornstarch for an even lighter crumb.

Storage: These muffins keep for 3 days at room temperature in an airtight container and freeze very well.