• Cook with Love and Kosher Salt


chocolate yogurt muffin cakes

These muffins are moist and delectable – and great for a brunch treat.  They are very easy to make and you probably have most of the ingredients on hand right now.  I happen to love muffins with a textured top and the added chips and sugar (placed on top before you bake them) gives them a pretty sheen and a delicious bite.  My whole family loves these.  Ali did too – she said they are definitely blog-worthy – she brought them to a playdate and they treated her like a queen!  They were a hit with Lauren and Zach too.  Andy especially loved these – he even tried one with white chocolate chips – which I still can’t believe.  The other day he was bummed that I forgot to cook the broccolini – today, white chips!  Crazy.  Anyway – mix in white chips, semi or milk  to your liking.  And enjoy-

chocolate yogurt muffin cakes (adapted from Florence Fabricants recipe from The Great Cooks’ Guide To Cakes):

8 tablespoons (1 stick) butter, softened room temp
1 1/2 cups sugar
2 eggs
2 cups flour
3/4 cup cocoa powder (natural)
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
1 1/2 cups plain yogurt
1 1/2 teaspoons vanilla extract
semi-sweet chocolate chips, milk choc chips, and/or white chocolate chips – about 1-2 cups total (up to you how much you put in – I like a lot, no surprise oh, and save some for the tops)
sugar for sprinkling tops

Preheat oven to 350 degrees.  Line muffin pans with paper.  This will make about 20 muffins I think (sorry we ate some of them too fast to count!)

Cream the butter and sugar with paddle attachment or beaters – until light and fluffy – about 4-5 minutes.

Beat in the eggs, one at a time.  Add the vanilla and scrape, and beat again.

In a small bowl, whisk together the flour, cocoa, baking soda and salt and add to the batter in thirds, alternating with the yogurt (in halves).  Mix on lowest speed or by hand and until just incorporated.

I divided my batter into three.  Then added about 1/2 cup of semisweet chips to some, about 1/2 white chips to some, and 1/2 cup milk.  Of course do what you want here – do all semi, or all white or milk.  Or mix them up in one if you choose.

Spoon into muffin liners about 3/4’s full.  Place a few chips on top of the batter and then sprinkle with a little bit of sugar (granulated).

Bake muffins for about 20-25 minutes.  But as usual check often and before – these are really good but not so great if overbaked.


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  1. sylvie

    10 years ago

    hi mom!!
    tthat looks and tastes soooo good i can’t beleive it either that andy likes brocolini and white chips!
    love u

  2. Lori

    10 years ago

    These look amazing! I will have to try them…

  3. Rachel

    10 years ago

    Another major success! Love these. Simple, simple, simple. From start to finish, took me about 45 mins (not including butter-softening time, of course). I know this b/c I was sort of in a rush to get out of the house. But was cleaned up and cooling well before I had to leave. I got 24 out of the batter, baked them for 18 mins, and still the white choco chips were browned. But they taste fine, I’m told. I chose milk choco, my absolute fave. Quite a nice treat. Tks!


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