Yield: 12 muffins
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Cocoa powder, dark, Dutch-process | 51 | ½ cup + 1 tablespoon |
| Whole wheat flour | 217 | 1¾ cups |
| Baking powder | 5 | 1¼ teaspoons |
| Baking soda | 2 | scant ½ teaspoon |
| Salt, fine | 4 | heaping ½ teaspoon |
| Chocolate chips (dark or bittersweet) | 153 | scant 1 cup |
| Brown sugar | 239 | 1 cup + 2 tablespoons |
| Orange zest, fresh | 6 | about 1 orange, zested |
| Eggs, large | 100 | 2 |
| Yogurt, plain (whole-fat is best, low-fat will do) | 153 | ⅔ cup |
| Vanilla extract | 10 | 1½ teaspoons |
| Oil | 108 | ½ cup |
| Coarse sugar, for sprinkling on the muffins |
PREPARE
Preheat the oven to 400°F. Line a 12-well muffin pan with papers.
MIX
In a medium bowl, whisk together the cocoa powder, whole wheat flour, baking powder, baking soda, and salt.
Add the chocolate chips and stir to combine.
In a separate medium bowl, mix together the brown sugar, orange zest, eggs, yogurt, vanilla, and oil. Whisk until homogeneous.
Add the liquid to the dry ingredients, mixing with a spatula and folding gently to combine.
SCOOP
Portion the batter evenly into the prepared muffin pan. Garnish with coarse sugar.
BAKE
Bake for 18 to 20 minutes, rotating the pan after 12 minutes.
The top center of each muffin should be slightly firm to the touch when they are done.