Best Chocolate Cherry Greek Yogurt Mufins Recipes

CHOCOLATE CHERRY GREEK YOGURT MUFFINS

Steps:

• Preheat your oven to 350F (176C) and prepare a muffin pan by lining the cavities with paper liners or greasing them with oil or cooking spray. Set aside.
• In a large mixing bowl, combine the flour, cocoa, baking powder, baking soda, and salt. Set aside.
• In a separate bowl, lightly beat the eggs with a fork until the yolks break. Whisk in the yogurt, honey, sugar, applesauce, and vanilla, mixing until well combined before folding in the chopped cherries.
• Add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
• Divide the batter evenly among the 12 muffin cups, filling until they're about 3/4 of the way full. Sprinkle the tops with dark chocolate chunks/shreds, if desired.
• Bake for 17-19 minutes, or until the tops of the muffins are firm to the touch and a toothpick inserted into the centre comes out clean. Allow the muffins to cool in the pan for ~10 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.

CHOCOLATE CHERRY GREEK YOGURT MUFINS RECIPE

Steps:

• 1-Preheat oven to 350F and spray a regular sized muffin pan with non stick spray. 2-In a bowl, using an electric mixer beat together your egg, egg whites and brown sugar, stir in your yogurt, apple sauce and vanilla. 3-Mix in flour, baking powder, baking soda and cocoa powder. 4-Fold in your cut cherries. 5-Fill 10 muffin cups with batter and bake in oven for approx 25 minutes. 6-Let cool 5 minutes.. Makes 10 muffins at 2 smart points each (2PP) Best stored in sealed container, after 1 day store in fridge. Nutritional info per muffin (not incl cherries) Calories 80...Fat 0.7g..Sat fat 0.2g...Carbs 14.5g...Fiber 0.7g..Sugars 3.4g..Protein 4.2g

DOUBLE CHOCOLATE CHERRY MUFFINS

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Grease 12 jumbo (3 1/2-inch) muffin cups or line with paper baking cups.
• Stir together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a separate large bowl, and make a well in the center; set aside. Whisk together the sour cream, milk, vegetable oil, eggs, and almond extract in a bowl until evenly blended. Pour the sour cream mixture into the well, then stir in the flour mixture until just combined. Fold in the cherries and chocolate chips. Spoon into prepared muffin cups, filling half full.
• Bake until a toothpick inserted into centers comes out clean, about 20 to 25 minutes. Cool in pan on wire rack 5 minutes. Remove from pan and cool completely on wire rack. Store tightly covered at room temperature.

MOIST CHOCOLATE MUFFINS

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.