Big Fat Chocolate Chunk Muffins


  • Makes12 servings
Big Fat Chocolate Chunk Muffins

These muffins really are big and fat. If you prefer smaller ones, fill the muffin cups only halfway. You'll end up with maybe 16 or 18. Or use a mini-muffin pan and make lots and lots of tiny ones.


  • 2/3 cup unsweetened cocoa powder

  • 1 3/4 cups all-purpose flour

  • 1 cup brown sugar

  • 1 tsp baking powder

  • 1 tsp baking soda

  • 1 cup white chocolate chunks, or chips (or semi-sweet)

  • 2 eggs

  • 2 tsp vanilla

  • 1 cup plain yogurt

  • 1/2 cup vegetable oil


  • In a large bowl, have your young assistant stir together the cocoa, flour, brown sugar, baking powder and baking soda. Make sure the ingredients are evenly mixed and lump-free. Mix in the chocolate chunks or chips. All of them, please.

  • In a medium bowl, with an electric mixer on low speed or by hand with a whisk, beat together the eggs, vanilla, yogurt and vegetable oil. Pour the egg mixture into the flour mixture, and stir just until evenly combined - don't over-stir the batter or it will deflate. Scoop batter evenly into 12 paper-lined or well-greased muffin cups - they'll be filled nearly to the top. Bake at 425°F/220°C for 15 to 20 minutes, or until a toothpick stuck into the centre of a muffin comes out clean. Let cool for 5 minutes before trying to remove from the pan. For smaller muffins, reduce baking time by about 5 minutes.

This article was originally published on May 01, 1999

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