The yogurt and chocolate muffins are delicious treats without batter, fragrant, soft, and very fluffy that are prepared in 5 minutes without mixers, beaters, or whisks, you’ll only need a fork. I made these delightful sweets for breakfast, and they were a hit, Matilde also loved them. I also added dark chocolate chips that don’t sink during baking to make them even more delicious. They keep for days, but I don’t think they’ll last that long, they’ll disappear in a flash!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12 yogurt and chocolate muffins
- Cooking methods: Oven, Electric Oven, Air Fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 5.3 oz plain yogurt
- 1/2 cup sugar
- 1/2 cup dark chocolate chips
- 2 tbsp butter
- 3 tbsp unsweetened cocoa powder
- 2 eggs
- Half packet baking powder
Steps
Yogurt and chocolate muffins are super easy and quick to make, first cut the butter into pieces and melt it in the microwave or in a bain-marie for a few seconds.
In a bowl, put the eggs, sugar, melted butter, plain unsweetened yogurt, vanilla, and mix well with a fork.
Add the sifted flour, unsweetened cocoa powder, and baking powder and mix all the ingredients well, the batter will not be very soft/liquid.
Fold in the dark chocolate chips and fill the muffin cups with the prepared mixture, optionally add a few more chocolate chips on top and bake the yogurt and chocolate muffins in a preheated oven at 356°F for 20-25 minutes, do the toothpick test to check the cooking.
Notes:
The yogurt and chocolate muffins keep at room temperature for 3-4 days. If you don’t want to use butter, replace it with 3 tbsp of vegetable oil. If you prefer them in a white version, replace the cocoa with the same amount of flour. If you use already sweetened yogurt, use only 1/2 cup of sugar.
More muffin recipes HERE
