Ingredients
Scale
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1/2 cup vegetable oil
3/4 cup buttermilk
1/2 cup vanilla yogurt
1 cup mini chocolate chips
24 edible eyes
12-15 mini pretzels
12 red M&M’s
Instructions
- In a large mixing bowl, whisk together the eggs and oil until smooth. Beat in both sugars until fully incorporated, then whisk in the yogurt and buttermilk until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet mixture, folding gently until just combined. Fold in the mini chocolate chips.
- Let the batter rest for 15 minutes while preheating the oven to 220°C. Line a muffin pan with paper liners, leaving every other cup empty for better airflow.
- Fill each liner about 3/4 full and sprinkle a few extra chocolate chips on top.
- Bake for 5 minutes at 220°C, then reduce the oven temperature to 175°C and bake for an additional 12–15 minutes, or until a toothpick comes out clean.
- Remove muffins from the oven and allow them to cool for 5 minutes.
- Break pretzels in half and gently insert into the top of each muffin. Gently press the edible eyes and a red M&M into the warm chocolate chips so they stick.
- Serve and enjoy!
Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Sweet Treats