Chocolate Yogurt Muffin Batter Recipe
American · Dessert · 10 min total
A rich and moist chocolate muffin batter made with yogurt for extra tenderness. Perfect for a quick breakfast or snack.
10
min prep
min prep
12
servings
servings
250
kcal/serving
kcal/serving
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt.
- In a separate bowl, whisk together yogurt, oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; batter will be thick. Fold in chocolate chips if using.
- Divide batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Use full-fat yogurt for the moistest muffins.
- Store muffins in an airtight container at room temperature for up to 3 days.
- For extra indulgence, top with a dollop of chocolate ganache or dust with powdered sugar.
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