Chocolate Yogurt Muffins

Directions

Preheat oven to 350F (175F). Line a muffin pan with liners. I used Jumbo pan and 6 liners.

In a bowl whisk together the flour, cocoa powder, sugar, baking powder and salt.

In a separate bowl, whisk egg and yogurt until combined.

Gradually pour the flour mixture into egg mixture and stir with a spatula. Don’t overmix, just until everything is blended.

Fold in chocolate chips.

Fill the liners 3/4 way full with the batter and top with a few additional chocolate chips.

Bake for 20-25 minutes for Jumbo muffins. Reduce the time for smaller muffins and check with a toothpick test.

Let them cool for about 15 minutes before removing. Cool on a wire rack completely.

Sift a little powdered sugar when serving if desired.