Sometimes the line between cupcakes and muffins gets a little blurry. Frosting and pretty decorations may signal a cupcake, but add chocolate chips and skip the icing, and you are definitely in muffin territory.

Today I decided to lean in. No, I am not having a chocolate cupcake for breakfast. I am having a double chocolate muffin. You can tell that it is a muffin because there is no frosting and it contains chocolate chips. And we all agree that muffins are a perfectly acceptable breakfast, do we not?

Makes about 12-18 muffins, depending on the size of the pan

Ingredients:

• 2 cups AP flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup mini chocolate chips (or 3/4 cup regular ones)
• 2 eggs
• 1/2 cup plain Greek yogurt
• 1/2 cup canola oil
• 1/2 cup milk (really any kind will do, just make sure it is unsweetened)
• 1 tsp vanilla extract
• 2 tbsp sliced almonds (optional)

Directions:

1. Preheat oven to 400 degrees f
2. Prepare pan (see note)
3. Combine dry ingredients in a large bowl (flour (2 cups), sugar (1 cup), cocoa (1/2 cup), baking soda (1 tsp) and salt (1/2 tsp)
4. Add chocolate chips to dry ingredients and stir together
5. In a medium bowl, combine remaining ingredients except almonds (2 eggs, 1/2 cup yogurt, 1/2 cup milk, 1 tsp vanilla)
6. Add wet ingredients to dry ingredients and stir together just until combined but still lumpy
7. Distribute mixture into prepared muffin tins
8. Sprinkle a few almond slices on top of each muffin (if using)
9. Bake for about 14 minutes, until a toothpick comes out clean. If the toothpick doesn’t come out clean, make sure that you didn’t just hit a melted chocolate chip. I’m sure you can figure out a way to check this…

Notes:

• When you are preparing your muffin tin, you have a couple of options. Paper liners are a classic, or you can use a bit of canola oil to grease the pan. If you want to get fancy (and who doesn’t, really?) you can use a bit of melted butter. I usually use unsalted butter when baking but salted butter here will really make the chocolate flavour pop.
• These are best eaten the day they are made. If any happen to still be hanging around by the end of the day, I suggest wrapping them tightly and freezing them for later.