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Chocolate Muffins
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- #25406
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder, preferably Dutch-process
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
2 large egg whites
1 cup granulated sugar
1 container (8 ounce size) non-fat plain yogurt
1/4 cup canola oil
1 tablespoon vanilla extract
1 ounce unsweetened chocolate, melted and cooled
1 tablespoon coarse sugar, optional
directions
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt and place in a large bowl.
In another bowl, whisk together the egg, egg whites, and sugar, mixing until smooth. Stir in the yogurt, oil, vanilla, and melted chocolate. Mix well.
Make a well in the center of the flour mixture. Stir in the chocolate mixture until just combined. Do not over mix.
Fill the muffin cups 2/3rds full with the chocolate batter. Sprinkle the tops of each muffin with the coarse sugar. Place the muffins in the oven and bake at 350 degrees F for 15 minutes, or until the muffin tops spring back when lightly touched.
Remove the muffins from the oven and let them cool for 5 minutes in the pan. Remove the muffins from the tin and let them cool completely on a wire rack. Store the cooled muffins in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
September 28, 2013
I was looking for something chocolately that wasn't a cupcake. I like this because it is more of a muffin texture which really is what I was craving. And it's so easy to make. They also freeze really well.