Chocolate and yogurt muffins, delicious treats typical of American cuisine that are now famous all over the world. Perfect for a snack, breakfast, or kids’ parties, these muffins are prepared quickly using just a bowl and a fork, and they bake much faster than a cake.
I baked these muffins in an air fryer, but you can also use the oven. At the bottom of the recipe, you will find both cooking methods. I often make them; if I need to make just a few, I use the air fryer because it’s quicker since it doesn’t need preheating. If I need to make many, I use the oven.
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DON’T MISS THESE RECIPES:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Air Frying, Oven
- Cuisine: American
- Seasonality: All seasons
Ingredients for 12 muffins
- 2 1/2 cups all-purpose flour
- 1/2 cup plain yogurt
- 3 eggs
- 3/4 cup sugar
- 3 tbsps unsweetened cocoa powder
- 1/3 cup vegetable oil
- 3 tbsps milk
- 1/3 cup dark chocolate chips
- 1 packet baking powder
- 1 pinch salt
- 1 tbsp dark chocolate chips
Recommended Tools
- Air Fryer double resistance 6 liters
- Baking Cups disposable aluminum
- Baking Cups colored paper
How to prepare Chocolate and Yogurt Muffins
In a bowl, break the eggs, add the oil, yogurt, milk, and sugar, and mix with a fork.
Then add flour, baking powder, a pinch of salt, chocolate chips, and cocoa.
Keep mixing with a fork; the muffin batter should not be overworked but remain rustic, it’s okay if there are small lumps.
Place the paper cups inside the aluminum ones, so they don’t lose shape during baking.
Using an ice cream scoop or a spoon, fill the cups a third of the way and sprinkle chocolate chips on top.
Place the muffins in the air fryer and bake for 11 minutes at 320°F, then lower the temperature to 300°F and bake for another 4 minutes.
Alternatively:
If you want to bake them in the oven, place them in a preheated oven at 355°F for 20 minutes.
Once baked, let the muffins cool and remove the aluminum molds.
