Line a standard muffin tin with a dozen (2 1/2-inch) cupcake paper baking cups.

In a mixing bowl, add the flour, cocoa powder, sugar, baking powder and salt. Mix dry ingredients well with whisk.

In another mixing bowl add the milk, yogurt, vegetable oil, eggs and vanilla extract. Mix well with whisk until blended.

Add the liquid ingredients to the dry ingredients along with 1/2 of the chocolate chips.

Stir until dry ingredients are just moistened. Careful not to over mix.

Pour batter into 12 muffin cups. Fill each almost to the top.

Sprinkle the other half of the chocolate chips evenly into the filled muffin cups.

Bake at 350°F for 20 to 25 minutes or until a toothpick comes out clean when inserted into center of muffin.

Cool before serving.

Makes 12 (2 1/2-inch) muffins.

Submitted by: Rusty Barton