Deliciously moist cacao muffins made with creamy yogurt for a tender crumb and rich chocolate flavor. Perfect for breakfast or a snack.
1 3/4 cups (220 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 grease the cups.
In a large bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt.
In a separate medium bowl, whisk together the granulated sugar, 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; some lumps are okay.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 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 tin for 5 minutes before transferring to a wire rack to cool completely.