Chocolate Chip Yoghurt Muffins Recipes
MOIST CHOCOLATE MUFFINS
One word: scrumptious! Very moist, tasty and full of chocolate goodness! Even better the next day.
Provided by LONESTAR1
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl. Whisk egg, yogurt, milk, vanilla, and vegetable oil in another bowl until smooth; pour into chocolate mixture and stir until batter is just blended. Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 321.6 calories, Carbohydrate 45.3 g, Cholesterol 17.5 mg, Fat 15 g, Fiber 2.6 g, Protein 5.4 g, SaturatedFat 4.5 g, Sodium 131.9 mg, Sugar 26.4 g
CHOCOLATE CHIP YOGURT MUFFINS
I was craving chocolate chip muffins and came up with these. They came out moist and yummy! Adjust the baking time slightly if making 12 little muffins, I prefer to make 6 Texas muffins.
Provided by the80srule
Categories Quick Breads
Time 45m
Yield 6 Texas Muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Line a Texas Muffin pan with 6 liners.
- Mix the dry ingredients together first in a large bowl.
- In another bowl, mix the wet ingredients together with a whisk.
- Fold the wet ingredients into the dry mixture and whisk until just combined and there are no more dry spots but don't overmix.
- Whisk in the chocolate chips.
- Fill each paper about halfway or a little less.
- Bake 25-30 minutes at 350F or until browned on top.
Nutrition Facts : Calories 438, Fat 18, SaturatedFat 5.4, Cholesterol 67.3, Sodium 420.9, Carbohydrate 63.1, Fiber 2.2, Sugar 29, Protein 8.6
TASTY CHOCOLATE CHIP YOGURT MUFFINS
These are made using yogurt, I sometimes use vanilla yogurt. They freeze well. For smaller muffins use a tin for 18 muffins.
Provided by PetsRus
Categories Quick Breads
Time 40m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375F and line a 12 piece muffin pan with paper cups.
- In a large bowl mix the dry ingredients.
- I a medium bowl mix the wet ingredients.
- Fold the wet ingredients gradually into the dry ingredients with a spatula.
- Do not over-mix!
- Spoon the batter into the muffin cups.
- Bake for 20 to 25 minutes or until tops spring back when touched.
- Do not over-bake!
- Remove from the oven, let them stand for a few minutes, then remove from the tin to let them cool.
Nutrition Facts : Calories 405.4, Fat 17.5, SaturatedFat 10.5, Cholesterol 64.2, Sodium 365.1, Carbohydrate 59.1, Fiber 1.7, Sugar 33.7, Protein 5.7
CHOCOLATE-CHIP-YOGHURT-MUFFINS
I found this recipe when looking for a nice treat at easter time and was delighted at how quick and tasty it was. It's very chocolatey and the yoghurt makes th emuffins extra soft. Yum!
Provided by Lalaloula
Categories Dessert
Time 35m
Yield 12 muffins
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C Cream butter and sugar in a bowl. Add the eggs one by one.
- Combine flour and baking powder and add to the egg mixture. Then add the yoghurt and afterwards the chocolate.
- Fill the dough into a lines muffin pan and bake for about 15-20 minutes or until golden brown.
- Enjoy! =).
Nutrition Facts : Calories 205, Fat 13.7, SaturatedFat 8.3, Cholesterol 54, Sodium 121.1, Carbohydrate 20.4, Fiber 1.6, Sugar 11.5, Protein 3.5
TRADITIONAL CHOCOLATE CHIP MUFFINS
Muffins are one of my favorite things to bake, and these are the best. I always keep some in the freezer for breakfast on the run. I can zap one in the microwave before I head out the door. -Kelly Kirby Westville, Nova Scotia
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, baking soda, baking powder and salt; add to the creamed mixture just until moistened. Fold in chocolate chips. Fill 12 paper-lined muffin cups two-thirds full., Combine the topping ingredients; sprinkle over batter. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
Nutrition Facts : Calories 308 calories, Fat 13g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 319mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 1g fiber), Protein 5g protein.
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#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #cupcakes #desserts #easy #vegetarian #cakes #chocolate #dietary #brunch #taste-mood #sweet
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