Chocolate Yoghurt Muffins
Simple to make but very tasty, these are actually double chocolate muffins with both real chocolate drops and cocoa powder. Using Greek yoghurt makes the muffins are super soft and moist.
- 1 3/4 cups plain flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 cup sugar
- 1/4 cup cocoa powder
- Pinch of salt
- 100 g butter
- 1 egg
- 1 cup plain Greek yoghurt
- 1/2 cup milk
- 1/2 tsp vanilla essence
- 1/2 cup milk chocolate chips – save a few to sprinkle on top
- Pre-heat oven to 210°C fan, put muffin cases into muffin tray (or spray with oil if not using cases)
- Sift the dry ingredients into a large mixing bowl. Stir through chocolate drops to coat.
- Melt the butter, add the remaining wet ingredients and mix until smooth.
- Add the combined liquids to the dry ingredients and fold together until just combined (be careful not to overmix).
- Divide the mixture evenly between the 12 muffin cases.
- Sprinkle with the leftover chocolate chips if desired before baking.
- Bake at 210°C fan for 10 minutes, then turn down to 170° fan for approx. 10-15 mins or until cooked.*
These are cooked when the top springs up when gently pressed, or a skewer poked inside comes out clean.
*Alternatively, just cook at 180°C throughout, checking after 12-14 mins. Cooking these at a higher initial temperature is supposed to help create tall muffins. The science behind this says that the hotter temperature helps evaporate off any water in the muffins, causing them to rise quickly. Then the temperature is lowered to help cook them through without burning.
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Made on The Cafe Friday 9 October 2020