Chocolate Muffins Recipe based on Preppy Kitchen's Chocolate Muffins

Ingredients for 12 muffins

2 eggs
200gr Greek or Turkish yogurt
120ml (butter) milk
150ml sunflower oil, or any other mild oil
200gr all purpose flour
60gr finely chopped dark chocolate
40gr Dutch processed cocoa powder
200gr sugar
16gr vanilla sugar (2 sachets)/ or 2 tsp vanilla extract
2tl baking powder
1tl baking soda
1tl espresso powder
1/2 tsp table salt
200gr dark chocolate chips or coarsely chopped chocolate

Supplies

2 large mixing bowls
Measuring cup
Whisk
Scales
Muffin tin for 12 muffins
2 tablespoons/ ice cream scoop
Baking paper for 12 muffin liners, or bought liners.

Combine the eggs, yogurt, milk, oil in one of the bowls and mix together with the whisk.
Combine the flour, finely chopped chocolate, cocoa powder, sugar, baking powder, baking soda, espresso powder, salt, vanilla sugar in the other bowl and mix well.
Add dry ingredients to wet ingredients and mix until just combined. Then add 2/3 of the chocolate chips and carefully fold them into the mixture. Too much mixing causes gluten development, making the muffins more chewy.
Let the mixture rest for 5 to 10 minutes. Not much longer, because then the gluten also develops too much.
Preheat the oven to 220C/425F
While resting, you can make the muffin shapes. Here you can see how I do it. If this too much work, you can always buy liners. Self-folded does give higher muffins, where the ribbed liners give the muffins a muffin top.
Divide the mixture over the 12 muffin tins, using spoons or an ice cream scoop. Try not to spill too much, but this is almost impossible. All drops that stick to the liners will burn in the oven. You can easily remove these from the baking paper as soon as the muffins have cooled down.
Put the muffin tin in the oven and bake for 8 minutes at 220C/425F. Reduce the temperature of the oven to 180C/350F and bake for another 10 minutes.
Remove the muffins from the oven and let cool.

Additional info These baking times are tailored to my oven, maybe it is better for you to stick to what the original recipe says: Bake at 220C/425F for 6 minutes then reduce to 180C/350F and continue baking for about 14 minutes or until the centers are set, a toothpick or skewer inserted in the center will come out clean.