Chocolate Chip Yogurt Muffins

Name: Chocolate Chip Yogurt Muffins
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 whole Eggs; 100 g Sugar; 1 tsp Vanilla extract (or to taste); 100 ml Vegetable Oil; 100 g Plain Yogurt; 1 pinch Salt; 150 g All-purpose Flour; 1 tbsp Baking Powder (approximately 8g); 4 tbsp Chocolate Spread (freeze for 30 minutes); 1/2 cup Chocolate Chips (or to taste)

These delightful chocolate chip muffins are made with a base of eggs, sugar, vanilla, oil, and plain yogurt, combined with flour, baking powder, and a pinch of salt. A unique twist involves freezing chocolate spread to create a molten center, complemented by additional chocolate chips throughout. Perfect for a quick breakfast or a sweet treat, these muffins are easy to make and bake in about 15 minutes.

#muffins

#chocolate

#chocolate chips

#baking

#dessert

#easy recipe

#snack

#yogurt

Freshly Baked Chocolate Chip Muffins

Recipe Information

20m

Prep Time

15m

Cook Time

35m

Total Time

Servings

Easy

American

English

Nutrition (per serving)

350

Calories

Protein

40g

Carbs

20g

Fat

Muffin with Molten Chocolate Center

Ingredients

Servings: 8

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Golden Brown Muffins on a Rack

Instructions

0/7 completed

1
Scoop 4 tablespoons of chocolate spread onto a parchment-lined plate or tray and freeze for at least 30 minutes until solid.
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30m
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Scoop 4 tablespoons of chocolate spread onto a parchment-lined plate or tray and freeze for at least 30 minutes until solid.
30m
Freezing the chocolate spread ensures it creates a molten center in the muffins without fully melting into the batter during baking.
2
In a large bowl, whisk together the eggs and sugar until light and fluffy. Stir in the vanilla extract, oil, and plain yogurt until well combined.
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3m
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In a large bowl, whisk together the eggs and sugar until light and fluffy. Stir in the vanilla extract, oil, and plain yogurt until well combined.
3m
Ensure all wet ingredients are at room temperature for a smoother batter.
3
In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
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1m
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In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
1m
Sifting dry ingredients can prevent lumps and ensure even distribution of leavening agents.
4
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Fold in the chocolate chips.
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2m
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter. Fold in the chocolate chips.
2m
Overmixing can lead to tough muffins. Mix only until no dry streaks remain.
5
Line a muffin tin with paper liners. Fill each liner halfway with batter, place a frozen dollop of chocolate spread in the center, and then top with the remaining batter, filling each liner about two-thirds full.
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3m
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Line a muffin tin with paper liners. Fill each liner halfway with batter, place a frozen dollop of chocolate spread in the center, and then top with the remaining batter, filling each liner about two-thirds full.
3m
Don't overfill the muffin liners to prevent overflow.
6
Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until a toothpick inserted into the center of a muffin (avoiding the chocolate spread) comes out clean.
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15m
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Bake in a preheated oven at 180°C (350°F) for about 15 minutes, or until a toothpick inserted into the center of a muffin (avoiding the chocolate spread) comes out clean.
15m
Oven temperatures can vary, so keep an eye on the muffins for the last few minutes of baking.
7
Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
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5m
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Remove the muffins from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
5m
Cooling muffins on a wire rack prevents them from becoming soggy on the bottom.