Yogurt and chocolate muffins
Yogurt and chocolate muffins hide a chocolate centre, and rise light and fluffy with a little browning on top. The batter made with eggs, oil and yogurt stays soft, while a subtle orange aroma comes through alongside the creamy centre. I prefer them plain, without icing on top. Preparation: 15 minutes. Cooking: 20 minutes. Total time: 35 minutes. Servings: 12. Approximately 330 kcal and 5 g protein per serving.
Ingredients
- 3 eggs
- 200 g sugar
- 1 teaspoon salt
- 170 ml oil
- 250 g yogurt
- 300 g flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon orange extract
- 12 teaspoons chocolate spread
Preparation
1. Beat the eggs with the sugar and salt until frothy. Pour in the oil, then the yogurt, continuing to mix. 2. Mix the flour with the baking soda and baking powder, then fold them into the egg mixture. Add the orange extract. 3. Fill the muffin cups three-quarters full and add a teaspoon of chocolate spread to each one. 4. Bake in a preheated oven at 180°C for 20 minutes, until lightly browned. A toothpick inserted into the batter comes out clean.
Notes
This amount of batter makes 12 muffins in standard-size cups; smaller cups will make more, and they will finish baking sooner, so check the browning before 20 minutes. Plain yogurt, thicker than drinkable yogurt, keeps the batter easy to portion. The chocolate spread is easier to spoon in at room temperature, but it should sit on the spoon rather than run off. If the orange extract is very concentrated, use half the amount listed so its flavor does not overpower everything else. I serve them plain, with a cup of black tea. For a different flavor, you can replace the orange extract with the same amount of vanilla. They contain gluten from the flour, eggs and dairy from the yogurt; the spread may also contain soy or hazelnuts, depending on the product. Keep the muffins in a closed container in the refrigerator and eat them within 3 days at most.
Frequently asked questions
Can I replace the spread with chopped chocolate?
Yes, add 5 g of chopped chocolate to each cup. The pieces will melt inside as they bake.
Why do the muffins sink after I take them out of the oven?
They can sink if the middle is not baked through. Leave them in the oven for at least 18 minutes before taking them out.
Can I make the batter well before baking?
It is better to bake it as soon as you have mixed it. If it sits for more than 10 minutes, the baking soda may start reacting with the yogurt before the pan goes into the oven.
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