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Chocolate Yogurt Muffins Recipe:
1 1/2 cups (195 grams) all purpose flour
1/2 cup (50 grams) unsweetened cocoa powder (natural unsweetened or Dutch processed)
1 teaspoon (1 gram) instant coffee or instant espresso powder (optional)
1 teaspoon (4 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/2 teaspoon (2 grams) kosher salt
1 cup (170 grams) semi sweet, bittersweet, milk, and/or white chocolate chips
2 large eggs (100 grams out of shell), at room temperature
1/2 cup (120 ml/grams) flavorless oil (safflower, corn, vegetable, or canola)
1 cup (240 ml/grams) whole milk plain yogurt, at room temperature
1 1/2 teaspoons (6 grams) pure vanilla extract
1 cup (200 grams) granulated white sugar
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Chocolate Yogurt Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Line 12 muffin cups with paper liners, or butter or spray each muffin cup with a non stick vegetable spray.
In a large bowl, stir or whisk together the flour, unsweetened cocoa powder, instant coffee powder (if using), baking powder, baking soda, and salt. Stir in the chocolate chips.
In another bowl, stir or whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar. Add the wet ingredients to the dry flour mixture. Stir just until combined.
Evenly fill the muffin cups with the batter (the muffin cups will be full), using two spoons or an ice cream/cookie scoop. Bake in preheated oven for about 22 to 25 minutes or until a toothpick inserted into the center of a muffin comes out just with a few moist crumbs. Rotate your muffin pan front to back about halfway through baking. Remove from oven and place on a wire rack to cool for about 10 minutes before removing the muffins from the pan.
The muffins can be stored for about 3 days in the refrigerator or they can be frozen for about one month. Defrost in the refrigerator overnight.
Makes 12 muffins.
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Chocolate Yogurt Muffins have a wonderfully soft and moist texture with a delicious chocolate flavor. The chocolate flavor comes from unsweetened cocoa powder, and you can use either natural unsweetened or Dutch processed. I also like to add some chocolate chips which makes for a more complex chocolate flavor. You can even add a little instant coffee or espresso powder if you want a mocha flavor.
This is the second Chocolate Muffin recipe that I have on the site. While they both have a dense and moist texture, for this muffin recipe I have replaced the melted butter with a flavorless oil and have used plain whole milk yogurt instead of buttermilk. For the oil, you can use vegetable, corn, safflower, or canola. The oil makes the muffins nice and moist and it will keep the muffins from becoming too firm (unlike butter) if you store them in your refrigerator. Yogurt, like buttermilk, makes the muffins tender and moist. I normally use whole milk plain yogurt (Greek style) as I like its rich and tangy flavor and thick texture. For the unsweetened cocoa powder, you can use either Dutch processed or natural unsweetened. And I like to also add some chocolate chips and you can use semi sweet, bittersweet, milk, and/or white chocolate chips. Or you could replace the chocolate chips with chopped nuts.