Soft and Fluffy Red Velvet Muffins with White Chocolate

0 Start by lining a large muffin pan with paper liners, or grease the muffin tin if you prefer to skip the liners. Set the pan aside.
1 In a large bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well mixed.
2 In a separate medium bowl, whisk the yogurt, milk, oil, eggs, vanilla, and red food coloring until smooth.
3 Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently mix by hand until just combined, being careful not to over-mix to avoid tough muffins.
4 Cover the batter and set it aside while you preheat your oven to 400°F. Resting the muffin batter for 10–15 minutes allows the flour to hydrate, relaxes gluten for a tender crumb, and enhances flavor while promoting an even rise.
5 When the oven is ready, fold in the white chocolate chips. Using an ice cream scoop or large cookie scoop, fill the muffin cups about 3/4 full. 
6 Bake muffins for 23-28 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. When the muffins are right out of the oven, sprinkle additional chocolate chunks or chips on top.
7 Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.