Double Chocolate Chunk Muffins

Double Chocolate Chunk Muffins Yield: 12 muffins 1/4 c unsalted butter, melted and cooled 1-1/4 c French Vanilla YOGURT 1 lg egg 1 tsp pure vanilla extract 1-3/4 c all-purpose flour 3/4 c light brown sugar, packed 1/2 c dark cocoa powder 1 tsp baking soda 1/4 tsp salt 4 oz dark chocolate, chopped Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together melted & cooled butter, yogurt, egg and vanilla extract until blended. Stir in flour, brown sugar, cocoa powder and salt just until moistened. Evenly divide batter among muffin cups and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes, then remove from pan. Serve warm or cool and/or topped with a dollop of yogurt