Deliciously moist cacao muffins made with creamy yogurt for a tender crumb and rich chocolate flavor. Perfect for breakfast or a snack.
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (50 grams) unsweetened cocoa powder
1 cup (200 grams) granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (245 grams) plain yogurt
1/2 cup (120 ml) vegetable oil
2 large eggs
1 teaspoon pure vanilla extract
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, and granulated sugar.
In a separate medium bowl, whisk together the plain yogurt, vegetable oil, eggs, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter will be thick.
Divide the batter evenly among the 12 muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.