Ingredients
Method
- Preheat the oven to 350°F and prepare a standard 12-cup muffin tin by coating it with non-stick cooking spray.
- In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, cocoa powder, baking soda, ground cinnamon, salt, and chocolate chips until thoroughly combined.
- In a separate medium-sized bowl, beat the eggs, Greek yogurt (or sour cream), milk, applesauce (or alternative), and vanilla extract until the mixture is smooth and cohesive.
- Create a well in the center of the dry ingredients and gently fold in the wet mixture. Stir only until the ingredients are just incorporated—avoid over-mixing to ensure light and tender muffins.
- Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
- Remove the muffins from the oven and allow them to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
To freeze, let the muffins cool entirely before placing them in a freezer-safe container or ziplock bag. Store for up to three months.