Double Chocolate Yoghurt Muffins

Double Chocolate Yoghurt Muffins


2 people made this

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.


Serves: 10 

  • 1/4 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla essence
  • 1 cup low fat vanilla yoghurt
  • 1/2 cup caster sugar
  • 1/2 cup packed brown sugar
  • 1 3/4 cups self-raising flour
  • 1 tsp baking powder
  • 1/2 cup cocoa powder
  • 1 cup choc buttons/ or choc chips

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat oven to 210 degrees C.
  2. In large bowl mix oil, eggs, vanilla, yoghurt and sugars.
  3. In another bowl sift remaining dry ingredients, add the choc chips and stir to combine.
  4. Add dry to wet ingredients and mix until just combined.
  5. Place approximately 1/4 cup of batter into greased large muffin papers.
  6. Bake for 20-25 minutes or until muffin feels firm to touch.

Baking Tip

When baking I place the muffin pan inside another baking tray to avoid over-cooking the outside while still rising suitably.

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Reviews (1)


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

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