Soft and irresistible yogurt and cocoa muffins, perfect for breakfast or a snack.

Muffin Yogurt e Cacao

These yogurt and cocoa muffins are soft, irresistible treats made with simple ingredients. The batter, based on yogurt and seed oil, creates butter-free muffins with a light and delicate texture. Perfect for breakfast or an afternoon snack, or simply to enjoy a sweet and wholesome pause during the day.

The preparation is simple and accessible to everyone. Just mix the ingredients with a whisk, distribute the mixture into molds, and bake! These yogurt and cocoa muffins are delicious on their own, but you can also enrich them with dark chocolate chips for extra indulgence. Discover the recipe and explore other delightful yogurt muffin variations:

• Muffin alle mele
• Muffin paradiso
• Muffin al farro con fragole e mandorle

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain yogurt
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• Optional: 1/2 cup dark chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together yogurt, oil, eggs, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. If using, fold in the chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Total Time: 30 min

Cuisine: Italian