Step 1

In a medium bowl, stir together melted butter, vegetable oil and sugars until well combined.

Step 2

Add eggs, one at a time and mix until fully combined.

Step 3

Add vanilla and yogurt, mixing until incorporated.

Step 4

Add the flour, cocoa powder, baking powder, baking soda and salt to the wet ingredients and stir together until a few streaks of flour remain. Be careful not to over mix.

Step 5

Gently fold in chocolate chips, reserving a few tablespoons for the tops of muffins.

Step 6

Cover the bowl with a tea towel and let sit at room temperature for 30 minutes.

Step 7

Meanwhile, preheat oven to 425 degrees and fill a cupcake pan with paper liners. Set aside until ready to use.

Step 8

Once batter has rested, use a measuring cup or large cookie scoop to spoon batter into the prepared cupcake pan.

Step 9

Top each muffin with a few chocolate chips.

Step 10

Bake at 425 degrees for 5-6 minutes until tops have risen past the liner, then reduce heat to 350 degrees for the remainder of the baking time.

Step 11

Muffins are done when a toothpick inserted in the center comes out almost clean or with a few crumbs remaining. Do not over bake, muffins will be dry.

Step 12

Remove the pan from the oven and allow muffins to cool in the pan for just a few minutes. Remove them from the pan and cool on a wire rack.

Step 13

Serve warm or at room temperature.