Double-Chocolate Greek Yogurt Muffins
Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week.
It was just the kick in the pants that I needed to finally try a recipe that popped into my head starting with the title: Double-Chocolate Greek Yogurt Muffins. That kind of title needs something to back it up.
Now if someone would just invent “Fruit Salad Friday”, maybe I’ll finally put an actual recipe behind “Maple Bacon Fruit Salad”.
WARNING!!! It seems I forgot to put cocoa in the ingredients list! And of course, this is the only place I wrote down the recipe. Will need to do a bit of experimenting to figure out quantity. Stay tuned. And thank you to the lovely Finola for noticing that there was only one “chocolate” in the “double chocolate” muffins 
.
| Double-Chocolate Greek Yogurt Muffins |
- 2 cups all-purpose flour
- 3/4 cup sugar
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 large egg
- 3 tbsp vegetable oil
- 2 tsp vanilla
- 1 cup fat free greek yogurt
- 1 cup milk
- 1 cup dark chocolate chips
- Preheat the oven to 375°F. Grease 12 muffin cups.
- Mix the wet and dry in separate bowls, then add the wet to the dry and blend with as few strokes as possible.
- Fold in the chocolate chips.
- Bake for 15 minutes, or until a knife inserted into the centre of a muffin comes out clean.
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11 Comments
I’m coeliac so not sure about the flour, but I’ve never cooked with yoghurt before so that really appeals to me cos I LOVE greek yoghurt!
Deb
The blueberry muffin experiment got me totally hooked on baking with greek yogurt – so moist, so filling!!! These ones aren’t quite as calorie-friendly as the blueberry ones, but still pretty good for something so chocolate-laden
. I haven’t done any gluten-free baking, but my understanding is that you specifically don’t want to activate the gluten when making quickbreads (like muffins) – that’s why you have to be careful not to over-mix. So might be a good fit with gluten-free flour?
Oh, and does quinoa have gluten? I’ve been experimenting with quinoa oatmeal, if you’re looking for a gluten-free alternative there. Tried it in the slow cooker this weekend, turned out pretty well. Still needs a bit of tweaking, but I’ll be sure to post it when I’m done!
Yum! These look so good. I love baking with greek yogurt. It’s healthy and creates a moist muffin. Happy #MuffinMonday!
Likewise, Jennie! And thanks for introducing me to #MuffinMonday! Finally getting a chance this morning to cruise the other posts…
Looks so yum!
Curious, why “double” chocolate?
ZOMG – I forgot to include the cocoa powder!!!! In the recipe, that is. And I’m pretty sure this is this only place I recorded it, too. Thanks for noticing that, Finola! I guess I’ll have to experiment to see how much cocoa powder. As you can imagine, I’m pretty broken-up about that
I was just sending DH out to get Greek yogurt, so glad I checked first. Awaiting further recipe instructions here!
I made these with 1/2 cup sifted cocoa and also added 1/2 cup of chocolate protein drink powder. Yummy! My kids love them!!! Thanks for posting the recipe!!
Thanks Elizabeth!
Did you figure out how much cocoa powder?
No
. I’ve tried a couple of times, but have never been quite happy with the results. Another commenter recently said:
“I made these with 1/2 cup sifted cocoa and also added 1/2 cup of chocolate protein drink powder. Yummy!”
You could give that a try! If I ever figure this one, out, I’ll drop you a line