Double Chocolate Chip Muffins in 35 Minutes - Fluffy and Rich

Instructions:

1. Preheat your oven to 425°F (218°C). Line a 12 cup standard muffin tin with paper liners. Note: This high initial heat is the secret to the tall, bakery style domes.
2. Whisk the dry base. In a medium bowl, combine 250g all purpose flour, 65g Dutch process cocoa, 1 tsp baking powder, 1 tsp baking soda, and 1/2 tsp sea salt until the mixture is a uniform dusty brown and no cocoa lumps remain.
3. Emulsify the wet ingredients. In a large bowl, whisk 240g room temperature Greek yogurt, 120ml neutral oil, 2 large eggs, 10ml vanilla extract, and 60ml cooled brewed coffee until the liquid is smooth, glossy, and monochromatic.
4. Combine the mixtures. Pour the dry ingredients into the large bowl of wet ingredients. Note: Adding dry to wet prevents flour pockets at the bottom.
5. Fold with a gentle hand. Using a silicone spatula, fold the mixture until just a few streaks of flour remain. Note: Do not overmix; the batter should be thick and slightly lumpy.
6. Add the chocolate. Fold in about 185g of the chocolate chips, reserving roughly 65g (1/4 cup) for the tops. Mix until the chips are evenly distributed through the dark batter.
7. Portion the batter. Divide the thick batter evenly among the 12 muffin cups, filling them nearly to the brim. Note: Filling them high helps create that classic mushroom top.
8. Decorate the tops. Press the reserved 65g of chocolate chips into the top of each muffin. This ensures they look as good as they taste.
9. The initial blast. Bake at 425°F (218°C) for exactly 5 minutes. You will smell the chocolate beginning to melt and see the domes start to lift.
10. The gentle finish. Without opening the oven door, reduce the heat to 350°F (177°C) and bake for another 15 minutes until a toothpick inserted into the center comes out with just a few moist crumbs.
11. Cool and set. Let the muffins sit in the tin for 5 minutes, then move them to a wire rack. The aroma of warm cocoa will be at its peak right now.