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Chocolate Yogurt Muffins Recipe


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:

1 1/2 cups (195 grams) all purpose flour

1/2 cup (50 grams) unsweetened cocoa powder (natural unsweetened or Dutch processed)

1 teaspoon instant coffee or 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