Irresistible Chocolate muffin 

Yay Easter is here, spring is here and all the fun is here also! Make this recipe in Easter Day, be sure you will make lots of smiles among your family and friends. Those chocolate muffins are irresistible, they look so gourmet and they taste heavenly delicious. The texture is cake and rich, the chocolate is very present and smells do strong that you get lots in every bite. All the fun comes when you take a bite and you find this crunchy chocolate chips here and there. I will post the recipe with the correct amount of sugar. But personally, I do less sugar like 1/3 less then the original recipe. For example if it says 1 cup and half os sugar I’ll do only 1 cup. That way I really enjoy the chocolaty flavor of the muffins. My kids were eating them morning and evening and i. Was okay with it because they were not that sweet in a point to make them hyper. Enjoy this muffins with a freshly grounded Columbian coffee. No doubt that it is the best muffins i ever had. Store them in your fridge or just well covered in your kitchen if not to hot and they will last for the whole week as fresh as just baked. 

Yields: 18 mini muffins tin or 12 large muffins tin. 

Prep time: 5 min 

Bake time: 35 min 

Ingredients:

• 9 ½ oz all purpose flour about 2 cups
• 3 ½ oz cocoa powder about ¾ cup
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 ½ cups sugar
• 2 extra large eggs
• 8 tbsp unsalted butter melted
• 1 cup plain yogurt or buttermilk
• 1 tbsp vanilla extract
• 1 ½ cups chocolate chunks or chocolate chips

How to make it:

1. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. 
2. Toss the chocolate chunks into the dry ingredients to coat the chocolate chunks in flour (which will help them not sink to the bottom of the mix when baking!)
3. Make a well in the middle and add in eggs and vanilla, whisking vigorously.
4. Using a large spoon, mix rest of ingredients in to muffins until large clumps are gone and batter is consistently mixed - but do not overwork muffin batter.
5. Cover batter and refrigerate for one hour to overnight.
6. Preheat oven to 425 degrees.
7. Fill muffin cups to ¾ full.
8. Bake at 425 for 6-10 minutes, until muffins have puffed slightly above muffin liner.
9. Reduce heat to 350 (DONT open oven when you do this) and bake until sides of muffins are slightly crunchy and a toothpick inserted in the middle comes out clean (after about 25-30 minutes total baking time.

Tips:

Store the muffins in a freezer up to six months.

Less sugar may be a good idea to make them healthier.