Double Chocolate Chobani Muffins.

Another rainy day here and I have teacher’s gifts on my mind.  This week is Teacher Appreciation Week and I wanted to thank our awesome teachers with a sweet treat.  Chocolate immediately came to mind and from there… these sweet little treats were created.

Ingredients:

1 c of all purpose flour
1/2 c of good quality dark cocoa powder (I used Wilbur)
2 tsp of baking powder
1/4 tsp of salt
3/4 c of sugar
1 c of non fat Chobani plain yogurt
3 large eggs, room temperature
1 tsp of vanilla extract
1/2 c of canola oil
1/2 c of dark chocolate chips (you can add more or less depending on your taste)

Directions:

Preheat your oven to 350 degrees.  Spray your muffin pan (I used a mini muffin pan) with non stick floured baking spray.

In a large mixing bowl, sift you flour, cocoa, baking powder and salt.  Then add sugar and mix to combine.  In your stand mixer, paddle attached, add yogurt, eggs, vanilla and oil.  Combine.  Then add the dry ingredients to the wet. Combine, avoid over-mixing.  Then fold in the chocolate chips by hand.

Using a small scoop (I use a melon baller) add batter to the muffin tins.  Fill 3/4 of the way allowing room for the muffin to grow.  I baked mini muffins for 18-20 minutes.  I inserted  a toothpick to ensure the muffins were done baking.  Some chocolate from the chips may be on the toothpick but as long as the batter isn’t present, they are done.

— Knead to Cook

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12 Comments

    1. I know, me too! 🙂 Thankfully I’ll shipping these out to the teachers tomorrow. I’m fearing we might eat them all 🙂

    1. Erin, I’m so glad you tried them. My daughter’s teacher emailed me yesterday thanking me for them. He loved them too! Hope you have a great day girlie! Robin