Greek Yogurt Chocolate Muffins

Welcome healthy bakers!

This recipe is a take off of a pinterest Greek Yogurt Chocolate Bread. I decided to make them into muffins due to lack of a bread pan, and the fact that I felt they would be easier to take for breakfast this way. 

The Recipe: Greek Yogurt Chocolate Muffins

• 1 1/4 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup plain original Greek yogurt
• 1/3 cup vegetable oil
• 1 cup sugar
• 1/4 cup reduced fat milk
• 1/2 cup semisweet chocolate chips

The Process: 

• Preheat oven to 350 degrees F
• In a large bowl, whisk together the flour, cocoa, baking powder, and baking soda
• In another bowl, whisk together the eggs, vanilla and greek yogurt. Whisk in the oil, the sugar and the milk, until mixture is smooth
• Transfer the liquid mixture into the dry mixture
• Mix with a spatula, just until incorporated, allowing batter to remain lumpy
• Fold in the chocolate chips.
• Transfer the batter into the prepared pan, smoothing the top with a spatula
• Bake 45 minutes or until a toothpick inserted in the center comes out clean
• Cool in the pan for 30 minutes

The Calories:

Because this recipe is from an alternate site, I am lucky to have a full set of nutrition facts available. These numbers are per serving of bread:

Calories: 239.7
Total Fat: 11.2 g
Saturated Fa:t 3.3 g
Cholesterol: 37.9 mg
Sodium: 165.2 mg (less due to removed salt)
Total Carbohydrates: 33.8 g
Dietary Fiber: 2.0 g
Sugars: 20.8 g
Protein: 4.2 g

The major differences between the bread and the muffins were the removal of salt, and change in cooking time and shape. The shape difference also created a serving difference; the full loaf of bread made 12 servings, where my batch made 16 muffins. This means that in a single muffin...

(Bread calories per serving)*(number of servings)=(total calories in batter)

(total calories in batter)/(number of muffins)=(total calories per muffin)

So...

239.7*12=2876.4

2876.4/16=179.8 calories per muffin

This is an extremely significant difference in caloric value. All nutrition facts can be manipulated using the same formulas.

 What went right: 

           The muffins were great while they were hot, and tasted amazing with some raspberry jam. 

What went wrong: 

          The muffins did not keep very well, and I believe they needed to be cooked for a shorter period of time to ensure that they would retain their moistness. Additionally, if I were to wrap the pan in tin foil partway through baking the way the recipe asks, it might also assist this moistness. 

What I would do next time: 

         I would definitely bake for a shorter period of time, and potentially bake raspberry jam into the muffins as well. They would also taste great with white chocolate or butterscotch chips, and a variety of nuts. 

Would I make this in college: 

        Unfortunately, I don't believe I will have the opportunity to make this in college, at least not for a while. I definitely won't be bringing the muffin pan first semester. Oh well!

Overall, this was a very good first attempt at what I think will be a great recipe when perfected :)