Spices & Sprinkles

This makes about 16 muffins if using a cupcake pan, which is not ideal, but I haven’t changed this recipe to 12 yet. For now, I use 3 small ramekins for the remaining muffin batter.

Ingredients:

• 71g melted butter
• 80 mL neutral oil
• 200g sugar (high alt.: 187g)
• 2 eggs
• 80g greek yogurt
• 240 mL milk (high alt.: 260 mL)
• 1 tbp vanilla
• 1 tbp espresso powder, optional
• 375g AP flour (high alt.: 395g)
• 3 tsp baking powder (high alt.: 13g)
• 1/2 tsp baking soda (high alt.: 4g)
• 1/2 t salt
• 270g dark chocolate chunks
• Turbinado sugar to top, optional

Directions:

1. Whisk together butter, oil, and sugar.
2. Whisk in eggs
3. Whisk in greek yogurt, milk, vanilla, and espresso powder.
4. Add flour, baking powder, baking soda, and salt. Mix until almost fully combined.
5. Add chocolate chunks and mix until fully combined.
6. Drop into your lined muffins tins and top with turbinado sugar.
7. Bake 425 for 5 minutes, then 375 for about 20 minutes, or until a toothpick comes out clean.