Preheat oven to 350 degrees F (180 degrees C) and line 14-18 muffin tins with paper cups.
In a medium bowl, whisk together
All-Purpose Flour (2 cups)
Unsweetened Cocoa Powder (1/2 cup)
Baking Soda (1 tsp)
Baking Powder (1/2 tsp)
Salt (1/2 tsp)
In a large bowl, whisk together
Granulated Sugar (1 cup)
Canola Oil (1/2 cup)
Large Eggs (2)
one at a time, whisking well after each.
to a bowl along with
Plain Greek Yogurt (1/3 cup)
Pure Vanilla Extract (1 tsp)
. Whisk to combine well, then add flour mixture, whisking until just combined and starting to smooth out.
Semi-Sweet Chocolate Chips (1 cup)
For large muffins, scoop a generous 1/3 cup of batter per muffin tin. For smaller muffins, use a 1/4 cup of batter per muffin tin.
Bake in preheated oven for 18-20 minutes, depending on size.
Remove from oven and allow to cool in pan slightly before moving to a cooling rack to cool completely.