Tuesday, March 24, 2020

Chocolate Muffins

Chocolate Muffins, Double Chocolate Yogurt Muffins, High Altitude Chocolate MuffinsWhile stuck at home this month amidst the COVID-19 pandemic, I haven't actually been baking all that much.  With even basic baking essentials like flour, sugar, eggs and yeast in short supply - or completely sold out - I've been trying to be more conservative with our ingredients until things start to get back to normal.  But a few treats here and there make the days more fun, and give our boys something to do with me in the kitchen, so yesterday, I baked a batch of chocolate muffins.

I've been on the search for a new favorite cocoa powder, and per someone's suggestion, I bought a bag of Rodelle dutch-process cocoa for these muffins.  As you can see, they have a deep, dark color, which I always love in a chocolate baked goods, and the flavor was really great.

What's really nice about this recipe is how adaptable it is to a variety of ingredients that you have on hand.  If you don't have Greek yogurt, you can easily substitute sour cream or buttermilk.  No oil in your pantry?  Use melted butter instead, or even unsweetened applesauce.  The batter is thick and the muffins rise so nicely with perfect muffin tops.  These are best served warm, and are still great the next day, reheated for about 45 seconds in the microwave.  Strawberry jam goes wonderfully with these chocolate muffins.

On another topic, the shutter button on my DSLR camera suddenly stopped working last week, much to my dismay.  And until I can get it repaired, I had to go back to using my old non-DSLR Casio.  I'll just say, I'm not all that happy with the quality of these photos, but until I can use my DSLR again, I'll have to make do.




Chocolate Muffins, Double Chocolate Yogurt Muffins, High Altitude Chocolate Muffins

Chocolate Muffins, Double Chocolate Yogurt Muffins, High Altitude Chocolate Muffins

Chocolate Muffins, Double Chocolate Yogurt Muffins, High Altitude Chocolate Muffins

Chocolate Muffins, Double Chocolate Yogurt Muffins, High Altitude Chocolate Muffins




Chocolate Muffins
printable

  • 1 cup full-fat plain Greek yogurt
  • 3/4 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 cup unsweetened Dutch cocoa powder
  • 1 tablespoon baking powder
  • 1/4 teaspoon coarse Kosher salt
  • 3/4 cup chocolate chips
Preheat the oven to 375, and line a standard muffin pan with 12 paper liners, or a large muffin pan with 6 paper liners.  I always spray the inside of paper liners with a little non-stick baking spray when I bake muffins, which helps the muffins release perfectly, even while still warm.

In a bowl, whisk together the yogurt, oil, sugar, eggs and vanilla until smooth.  In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt and chocolate chips.  Add the dry ingredients to the wet ingredients, and use a spatula to stir the batter together just until moistened; the batter will be thick.  Divide the batter between the muffin cups.

Bake 6 large muffins for about 25 minutes, and bake 12 standard muffins for about 15-20 minutes, or until a toothpick in the center comes out clean.  Cool five minutes in the pan, then transfer to a wire rack to cool for about 15 minutes before serving warm.  Sprinkle the tops with a little granulated sugar, if you like.

Recipe from Curly Girl Kitchen

No comments :

Post a Comment

I love comments, and I read and appreciate every single one. Please review my comment policy under my Baking & Blog FAQs page.