This recipe is written for, tested and works beautifully at high altitude. My kitchen sits just below 7000 feet.
- 2 cups all purpose flour
- 1 cup granulated sugar
- 3/4 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground espresso powder
- 2 eggs
- 1 cup plain yogurt (I use whole fat Greek)
- 1/2 cup milk (could use whole milk or almond)
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 8 oz dark chocolate, either a bar cut into chunks or chocolate chips (I used a combo of both)
- 1 tablespoon coarse sugar, optional
- Preheat oven to 400F degrees.
- Line a standard 12-cup muffin tin with liners or spray with non-stick cooking spray.
- In a large bowl, combine flour, sugar, cocoa powder, salt, baking powder, and espresso powder; set aside.
- In a separate medium size bowl, combine eggs, yogurt, milk, oil and vanilla; mix until thoroughly combined.
- Add wet ingredients to dry ingredients and stir just to combine. Don’t over mix. Stir in most of the chocolate- reserving a little bit to sprinkle on top of muffins.
- Divide the batter evenly into 12 muffin cups. Sprinkle with a pinch of coarse sugar, if using, and the rest of the chocolate.
- Bake at 400F degrees for 20 minutes or until done. If muffins start brown too quickly around the edges, turn heat to 375 half way through cooking time. Remove from oven and let cool 10 minutes before removing from muffin tin to cool completely.