Mini chocolate muffins hold a special place in my family’s hearts. These perfect petite-sized muffins are perfect for snacking, brunches, or sweet gatherings. What sets these mini chocolate muffins apart from the rest? The answer lies in the addition of yogurt to the batter. If you’re a chocolate lover looking for the ultimate treat, you’re in for a delightful journey. In this blog post, we’re diving into the realm of mini chocolate muffins, elevated to perfection with the secret ingredient that adds moisture and depth to every bite: yogurt. Yogurt isn’t just a simple ingredient; it’s a game-changer that brings a whole new level of moisture and tenderness to each muffin.  For another delicious muffin recipe check out my Blueberry French Toast recipe. 

Moisture: Yogurt adds moisture to the muffin batter, resulting in a soft and tender crumb that melts in your mouth with every bite. Tenderness: The acidity in yogurt helps tenderize the gluten in the flour, creating muffins that are light, fluffy, and oh-so-delicious.

Flavor Enhancement: Beyond its moisture-boosting properties, yogurt also contributes a subtle tanginess and depth of flavor to the muffins, enhancing their overall taste experience.

1 and 3/4 cups all-purpose flour
3/4 cup raw sugar
1/4 cup hershey cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup vanilla yogurt
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract
1/2 cup chocolate chips

1. Preheat your oven to 375°F (190°C). Spray non-stick spray on mini muffin tin.
2. In a large mixing bowl, whisk together the flour, raw sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
3. In another bowl, mix the vanilla yogurt, vegetable oil, egg, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix; it’s okay if the batter is slightly lumpy.
5. Gently fold in the chocolate chips until evenly distributed throughout the batter.
6. Spoon the batter evenly into the prepared mini muffin tin, filling each about two-thirds full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Remove the muffins from the oven and allow them to cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely.