Our junior chef class loved these fluffy chocolate muffins this week! The muffins are light, fluffy, and tender like a cupcake, but with maple syrup in place of sugar and only a handful of chocolate chips, they have a subtle sweetness. They are great for a special treat or even a bake sale.

Yields 12 muffins

Fluffy Chocolate Muffins
Save RecipeSave Recipe
Recipe Image


  • 1½ cups all purpose flour
  • ¼ cup cocoa powder (sifted as needed)
  • ½ cup chocolate chips
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup whole milk plain yogurt
  • 1/3 cup maple syrup
  • 2 large eggs
  • ¼ cup unsalted butter, melted and slightly cooled
  • 2 tsp vanilla extract


  1. Preheat the oven to 375 degrees. Line a muffin tin with liners or use a nonstick spray.
  2. In a medium bowl, stir together the flour, cocoa powder, chocolate chips, baking powder, baking soda, and salt.
  3. Add the yogurt, maple syrup, eggs, butter, and vanilla. Whisk together until just combined.
  4. Divide muffin batter evenly among each well of the muffin tin, about ¼ cup each.
  5. Bake for 14-16 minutes or until a toothpick inserted in a muffin comes out clean. Transfer to a wire cooling rack as soon as they are cool enough to touch. Serve warm or at room temperature.