Saturday, November 3, 2012

Double Chocolate Greek Yogurt Muffins

As much as it may seem like it from reading this blog, I don't actually spend all day eating custard pies and cupcakes topped with small mountains of icing. Usually, my family and I have a bit of whatever it was I made, and my dad takes the rest of it to share with his co-workers. I have been baking a bit more than usual this week, since I had the whole week off from school (thank you, Hurricane Sandy! No, actually, I hope everyone is okay - I was lucky to not have been affected at all at home). Yesterday, I was flipping through recipes calling for cups of sugar and multiple sticks of butter when I realized that my dad wasn't going to work today, so whatever I baked, it would be in our house for the next couple of days. Enter these muffins.
 These are fairly healthy (as muffins go) - they have some sugar and a bit of oil, but their chocolatey taste comes from unsweetened cocoa powder (with a few chocolate chips thrown in - I used semisweet, but feel free to use your favorite kind), and I made them with half white whole wheat flour, which adds some heartiness without changing the texture. As a vegetarian, I'm always trying to get some extra protein in, and Greek yogurt is filled with it; these muffins are made moist and ever-so-slightly tangy from the rich, creamy yogurt.
  This is the perfect breakfast muffin, in my opinion - it is moist, pairs perfectly with a creamy cup of coffee, and tastes almost as indulgent as your favorite bakery's double chocolate muffin, but is healthy enough to be acceptable for a weekday morning.
 Double Chocolate Greek Yogurt Muffins
(adapted from Knead to Cook)

1/2 cup all-purpose flour
1/2 cup white whole wheat flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 cup non-fat plain Greek yogurt
3 large eggs
1 teaspoon vanilla extract
1/2 cup canola oil
1/2 cup semisweet chocolate chips

Preheat oven to 350 F.  Grease a 12-cup muffin tin, or line with paper liners.
In a large mixing bowl, sift together the flours, cocoa powder, baking powder, salt and sugar. 
In a separate bowl, whisk together the yogurt, eggs, vanilla and oil.  Stir the yogurt mixture into the dry ingredients, mixing just until combined.  Fold in the chocolate chips.
Divide the batter evenly among the muffin cups.  Bake for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Make sure that the toothpick isn't coming out dirty due to hitting a chocolate chip - you don't want to over-bake your muffins!


Ayeisha Ashman said...

Muffins look delicious! good blog post (:

I'm 15 and have just started a food blog. It would really help me if you checked out my food blog and showed it to people:

Sophia said...

Thank you! I will be sure to check it out

Chase Hart said...

I really love this. Thanks for this one.

Sophia said...

Thank you! Please try it :)