Description
Chocolate Yogurt Muffins are a delightful twist on classic muffins, featuring a generous dose of cocoa and the creaminess of Greek (or plain) yogurt. The yogurt lends a luxurious texture and depth, making each bite richly satisfying without feeling heavy. These cupcakes—err, muffins—are quick to whip up, easy to bake, and ideal for chocolate lovers everywhere.
Ingredients
Scale
- 1½ cups (195g) all-purpose flour
- ½ cup (50g) unsweetened cocoa powder (natural or Dutch-processed)
- 1 tsp instant coffee or espresso powder (optional, for depth)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (170g) chocolate chips (semi-sweet, bittersweet, or milk)
- 2 large eggs
- ½ cup (120ml) vegetable oil or other neutral oil
- 1 cup (240ml) whole milk plain yogurt (Greek style preferred)
- 1½ tsp vanilla extract
- 1 cup (200g) granulated sugar
Instructions
1. Prep
- Preheat oven to 350°F (180°C).
- Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
2. Mix Dry Ingredients
- In a large bowl, whisk together flour, cocoa powder, coffee powder (if using), baking powder, baking soda, and salt.
- Stir in chocolate chips.
3. Mix Wet Ingredients
- In another bowl, whisk eggs, oil, yogurt, vanilla, and sugar until smooth.
4. Combine & Bake
- Add wet ingredients to dry and stir just until combined.
- Divide batter evenly among muffin cups (they’ll be full).
- Bake for 22–25 minutes, rotating pan halfway through.
- Muffins are done when a toothpick comes out with a few moist crumbs.
5. Cool
- Let cool in pan for 10 minutes, then transfer to a wire rack.
Notes
These moist and chocolatey muffins make a perfect grab-and-go breakfast or snack. For extra texture, fold in chocolate chips or chopped nuts before baking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baked
- Cuisine: American