Cocoa and yogurt muffins

Cocoa and yogurt muffins are soft, light and very quick to prepare. Perfect for a delicious breakfast or a quick snack, this recipe does not include butter but yogurt, which makes them soft and irresistible. 🧁

Ingredients

For about 6 cocoa and yogurt muffins:

• 120g (4.2 oz) 00 flour
• 30g (1 oz) bitter cocoa powder
• 80g (2.8 oz) brown sugar
• 1 egg
• 100g (3.5 oz) plain yogurt (or Greek for a more protein version)
• 40ml (1.4 fl oz) seed oil
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate (for extra softness)
• 50g (1.8 oz) chocolate chips (optional)

Preparation

How to make cocoa and yogurt muffins

1. Prepare the dough: In a bowl, sift the flour, cocoa, baking powder and baking soda. In another bowl, beat the egg with the sugar until the mixture is light and fluffy. Add the yogurt and seed oil, mixing well.
2. Combine the ingredients: Gradually incorporate the dry ingredients into the liquids, mixing with a spatula. If desired, add the chocolate chips for extra deliciousness!
3. Bake the muffins: Pour the mixture into the paper cups, filling them ¾ full. Bake in a preheated oven at 180°C for 15 minutes (do the toothpick test).
4. Serve and enjoy: Let them cool and enjoy them with a dusting of icing sugar or with a hazelnut cream!

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Sustainable Tips ♻️

Replace sugar: If you want a healthier version with a lower glycemic impact, you can replace the cane sugar with maple syrup, honey or coconut sugar. Honey, in addition to naturally sweetening, gives a more intense aromatic note and can vary in flavor depending on the variety chosen (acacia, wildflower, chestnut). Maple syrup is a valid alternative for those who want a light dessert but with a slightly caramelized flavor. Coconut sugar, on the other hand, has a lower glycemic index than white sugar and gives an aftertaste similar to caramel. Discover other alternatives on Giallo Zafferano.

Quality cocoa: Choose fair trade and organic cocoa to guarantee a product free of pesticides and obtained with respect for workers. Fairtrade certified cocoa helps support local farming communities, ensuring them fairer working conditions. If you want a more intense flavor, you can opt for raw, unprocessed cocoa, which better preserves its nutrients and antioxidants.

Air fryer cooking: For faster cooking, you can cook the muffins in the air fryer at 160°C for about 12 minutes. This mode allows you to obtain muffins that are soft on the inside and slightly crispy on the outside, reducing energy consumption compared to a traditional oven. In addition, the air fryer maintains a more constant temperature, allowing uniform cooking even with small quantities of dough.

Use reusable silicone baking cups: If you want to reduce waste, use silicone baking cups instead of disposable paper ones. In addition to being eco-friendly, they are washable and reusable infinite times, ensuring uniform cooking and a lower environmental impact. I use these molds.