Ingredients
- 3 cups all purpose flour
- 3 large eggs
- ½ cup butter, melted
- ⅓ cup oil
- 1 ¼ cup coconut sugar
- 1 ⅔ cups chocolate chips, see notes
- 1 ⅓ cup plain yogurt
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- ⅓ teaspoon salt
- 2 teaspoon vanilla extract
Steps
- Preheat oven to 360º F/ 180º C. Line a large muffin tin with paper cases. If not using cases just grease the cups.
- In a medium bowl combine flour, baking powder and salt. Whisk and set aside.
- In a large mixing bowl whisk oil, melted butter and coconut sugar until combined. Add the eggs and vanilla. Whisk very well, until smooth.
- In a small bowl combine the yogurt with the baking soda and stir. Add them to the sugar mixture and whisk again to combine.
- Gradually add the dry ingredients mixing gently with a rubber spatula, until absorbed.
- At the end fold the chocolate chips into the batter.
- Use an ice cream scoop to fill the muffin cases ¾ full. Optionally sprinkle some more chocolate chips on top of each muffin (I didn't do it, hence why the chips are not so visible on the photos).
- Bake for 20 minutes or until the tops start becoming golden and a toothpick inserted in a central muffin comes out clean (or covered by chocolate but not with batter).
- Let the muffins cool for 2-3 minutes and then transfer them to a wire rack to cool completely.
