Light Double Chocolate Muffins with Yogurt
Submitted by mikegray
Guilt-free chocolate muffins made with nonfat yogurt and cocoa powder for rich flavor, perfect for a healthier chocolate fix.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minWho says chocolate muffins have to blow your diet? These prove you can have your chocolate and eat it too.
Nonfat vanilla yogurt and skim milk replace butter and oil, cutting the fat dramatically while cocoa powder delivers all the chocolate flavor you crave.
You can actually have two and still feel virtuous.
Pro Tips
- Don’t overmix the batter or the muffins will be tough and dense
- Nonfat vanilla yogurt adds moisture and a hint of sweetness
- Fold in chocolate chips gently at the end for even distribution
- Dust with powdered sugar for a pretty presentation
- These freeze beautifully for up to 3 months in an airtight container
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Line muffin cups with paper baking cups.
In a medium bowl, stir together the flour, sugar, cocoa, baking powder, baking soda and salt.
Stir in the yogurt, milk and vanilla extract just until combined. Do not beat.
Fold in chocolate chips until evenly distributed.
Divide the batter evenly among the muffin cups.
Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly in the pan on wire racks.
Remove from the pan.
Dust with powdered sugar over the tops of the muffins, if desired.
Serve warm. Cover and store at room temperature, or freeze in an airtight container for longer storage.
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