Double Chocolate Chip Muffins

Sometimes you need a chocolate muffin that’s hardly even pretending that it’s not just cake. Sure, it’s got yogurt in it. Sure, the sweetness is held in check. But I decided that I needed a recipe in my repertoire for a chocolate muffin as pretty as I’m tempted to buy for the days only a dark chocolate muffin will do. It was a very good idea; not a single person in my family has minded as I tested and retested these to get them exactly right for us. They fit all of my baking rules: they’re one-bowl, use no fussy ingredients, and even pass the left-it-out-on-the-counter-overnight test. The muffins are still shockingly plush (even if, of course, a touch more dry) in the morning. Finally, you can reduce your commitment level easily: halved, it makes six muffins. I hope they set your week off perfectly.

Ingredients:

• 1/2 cup (100 to 115 grams) oil or melted butter
• 2/3 cup (140 grams) light or dark brown sugar
• 1/2 cup (120 grams) milk, any kind
• 1 cup (225 grams) plain yogurt
• 1 teaspoon vanilla extract
• 2 large eggs
• 1/2 teaspoon kosher salt
• 1 teaspoon baking soda
• 3/4 cup (60 grams) cocoa powder, any kind
• 1 3/4 cups (230 grams) flour
• 1 1/3 cups (225 grams) chocolate chips, divided