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Chocolate Yogurt Muffins have a wonderfully soft and moist texture with a delicious chocolate flavor. The chocolate flavor comes from unsweetened cocoa powder, and you can use either natural unsweetened or Dutch processed. I also like to add some chocolate chips which makes for a more complex chocolate flavor. You can even add a little instant coffee or espresso powder if you want a mocha flavor. This is the second Chocolate Muffin recipe that I have on the site. While they both have a dense and moist texture, for this muffin recipe I have replaced the melted butter with a flavorless oil and have used plain whole milk yogurt instead of buttermilk. For the oil, you can use vegetable, corn, safflower, or canola. The oil makes the muffins nice and moist and it will keep the muffins from becoming too firm (unlike butter) if you store them in your refrigerator. Yogurt, like buttermilk, makes the muffins tender and moist. I normally use whole milk plain yogurt (Greek style) as I like its rich and tangy flavor and thick texture. For the unsweetened cocoa powder, you can use either Dutch processed or natural unsweetened. And I like to also add some chocolate chips and you can use semi sweet, bittersweet, milk, and/or white chocolate chips. Or you could replace the chocolate chips with chopped nuts. Continue to the Chocolate Yogurt Muffins recipe page..... Let's get baking!! Stephanie Jaworski

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