If I’m going to have a chocolate muffin, I want it to taste like good dark chocolate. So I don’t skimp on the cocoa powder when I’m making these, and I don’t go overboard on the sugar. You may be tempted to eat these straight out of the oven, but they taste better after cooling. Enjoy!
- measuring cups and spoons
- 2 mixing bowls
- mixing spoon or electric mixer
- muffin tin with 12 2 ½-inch cups
- cooling rack
- 1¼ cup white whole wheat flour
- ¾ cup Dutch-process unsweetened cocoa powder
- ¼ cup sugar or xylitol
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup plain yogurt
- ½ cup plain Greek yogurt
- 2 eggs, beaten
- 3 Tablespoons oil
- 1 teaspoon vanilla extract
- 1 cup chopped bittersweet baking chocolate or chocolate chips
Making the muffins
- Mix the dry ingredients (except for chocolate pieces) together in a large bowl.
- Mix the wet ingredients together in a separate bowl.
- Add the wet ingredients to the dry ingredients and mix until all the dry ingredients are wet. Batter should be somewhat lumpy.
- Stir in chocolate pieces.
- Spoon batter into lined or greased muffin tin. Fill each cup about three-quarters full.
- Bake at 400°F for 15 minutes, or until the tops are firm.
- Cool on racks before eating.
Note: I was having trouble with my camera; hence the Creative Commons photo from Flickr. It’s a good resemblance to the ones I make – I promise!