Muffins: Preheat your oven to 350 degrees F (180 degrees C) and place the oven
rack in the center of the oven. Line 12 muffin cups with paper liners, or butter
or spray each muffin cup with a non stick vegetable spray.
In a large bowl, stir or whisk
together the flour, unsweetened cocoa powder, instant coffee powder (if using), baking powder, baking soda,
salt. Stir in the chocolate chips.
In another bowl, stir or
whisk together the eggs, oil, yogurt, and vanilla extract. Stir in the sugar.
Add the wet ingredients to the dry flour mixture. Stir just until combined.
Evenly fill the muffin
cups with the batter (the muffin cups will be full), using two spoons or an ice
Bake in preheated
oven for about 22 to 25
or until a toothpick inserted into the center of a muffin comes out just
with a few moist crumbs.
Rotate your muffin pan front to back about halfway through baking. Remove from
oven and place on a wire rack to cool for about 10 minutes before removing the
muffins from the pan.
The muffins can be stored for
about 3 days in the refrigerator or they can be frozen for about one month. Defrost
in the refrigerator overnight.
Makes 12 muffins
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Chocolate Yogurt Muffins:
1 1/2 cups (195
grams) all purpose
1/2 cup (50 grams)
unsweetened cocoa powder (natural unsweetened or Dutch processed)
instant coffee or espresso powder (optional)
1/2 teaspoon (2 grams)
(2 grams) kosher salt
1 cup (170 grams) semi
sweet, bittersweet, milk, and/or white chocolate chips
2 large eggs (100
grams out of shell), at room temperature
1/2 cup (120 ml/grams) flavorless oil (safflower, corn,
vegetable, or canola)
1 cup (240 ml/grams) whole milk plain yogurt, at
1 1/2 teaspoons
(6 grams) pure vanilla extract
1 cup (200 grams) granulated white sugar