Beautifully moist and easily adaptable recipe that I came up with while trying to find the perfect choc muffin recipe. The yoghurt adds flavor and makes for a lighter, fluffier muffin while keeping the fat content down.
When baking I place the muffin pan inside another baking tray to avoid over-cooking the outside while still rising suitably.
They rose, were pleasant and sweet, but not really chocolatey. Could have been more moist and heavier on the choc factor - they are double choc muffins after all! Maybe add a teaspoon of powdered coffee to bring out the choc? A little more cocoa powder maybe? Maybe a little more oil to make them moister? - 04 May 2012