Description
Indulge in these incredibly moist and rich Chocolate Greek Yogurt Muffins, perfect for breakfast or a delightful snack. The Greek yogurt ensures a tender crumb and lasting freshness.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ cup (45g) unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240g) full-fat Greek yogurt
- 2 large eggs, room temperature
- ½ cup (120ml) neutral oil (vegetable, canola, grapeseed)
- 1 teaspoon vanilla extract
- 1 cup (170g) semi-sweet or dark chocolate chips, plus more for topping
Instructions
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk together Greek yogurt, eggs, oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until *just* combined. Do not overmix; a few lumps are fine.
- Gently fold in the chocolate chips until evenly distributed.
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. Sprinkle extra chocolate chips on top if desired.
- Bake for 5 minutes at 425°F (220°C). Without opening the oven, reduce temperature to 375°F (190°C) and bake for another 13-17 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool in the muffin tin for 5-10 minutes before transferring to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 18-22 mins