Instructions

1️⃣ Preheat & Prep:

• Preheat oven to 425°F.
• Line a 6-count jumbo muffin tin or 12-count regular muffin tin with liners.

2️⃣ Mix the Dry Ingredients:

• In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.

3️⃣ Mix the Wet Ingredients:

• Make a well in the center of the dry ingredients. Add eggs, egg yolk, yogurt, olive oil, milk, and vanilla.
• Whisk the center to beat the eggs, then gently fold everything together using a spatula.

4️⃣ Fold in the Chocolate:

• Stir in 1½ cups of the chopped chocolate (reserve ½ cup for topping).
• If the batter feels too thick, add ¼ cup extra milk.

5️⃣ Fill & Bake:

• Divide batter evenly into muffin cups using a large ice cream scoop.
• Sprinkle reserved chocolate on top.
• Bake at 425°F for 5 minutes, then reduce heat to 350°F and bake for another 15-20 minutes.
• A toothpick should come out clean or with moist crumbs.

6️⃣ Cool & Make the Ganache:

• Let muffins cool in the pan for 5 minutes, then transfer to a rack.
• Heat heavy cream until just boiling, then pour over chopped chocolate in a bowl.
• Let sit 5-10 minutes, then whisk smooth. Chill for 5-6 minutes.

7️⃣ Fill & Enjoy:

• Use a piping bag to pipe about 1 tbsp ganache into the center of each muffin.
• Enjoy warm or let cool completely before storing! 😍

💡 Pro Tip: For regular-sized muffins, bake at 350°F for 15-20 minutes total