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Photo:Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Photographer: Jen Causey, Food Stylist: Chelsea Zimmer
Active Time:15 minsTotal Time:1 hrServings:12Jump to Nutrition Facts
Active Time:15 minsTotal Time:1 hrServings:12
Active Time:15 mins
Active Time:
15 mins
Total Time:1 hr
Total Time:
1 hr
Servings:12
Servings:
12
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¾cupall-purpose flour¾cupwhole-wheat flour¾cupgranulated sugar¾cupcocoa powder1teaspooninstant espresso powder1teaspoonbaking soda¼teaspoonsalt2large eggs, at room temperature¾cupwhole-milk plain yogurt½cupcanola oil or other neutral oil½cuplow-fat buttermilk2teaspoonsvanilla extract¼cupdark chocolate chips (60-70% cacao)
Cook Mode(Keep screen awake)
Ingredients
¾cupall-purpose flour
¾cupwhole-wheat flour
¾cupgranulated sugar
¾cupcocoa powder
1teaspooninstant espresso powder
1teaspoonbaking soda
¼teaspoonsalt
2large eggs, at room temperature
¾cupwhole-milk plain yogurt
½cupcanola oil or other neutral oil
½cuplow-fat buttermilk
2teaspoonsvanilla extract
¼cupdark chocolate chips (60-70% cacao)
DirectionsPreheat oven to 425°F. Coat a 12-cup muffin tin with cooking spray and line with paper liners.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerWhisk all-purpose flour, whole-wheat flour, sugar, cocoa, espresso powder, baking soda and salt together in a large bowl until combined and free of lumps.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerWhisk eggs, yogurt, oil, buttermilk and vanilla together in a medium bowl until combined. Gently stir the egg mixture into the flour mixture until just combined. Pour the batter evenly into the prepared muffin cups (heaping 1/4 cup each). Sprinkle the tops evenly with chocolate chips.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerBake for 5 minutes. Reduce oven temperature to 350°F (do not remove muffins from oven). Bake until a wooden pick inserted in the center of the muffins comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a wire rack and cool for about 15 more minutes. Serve warm or at room temperature.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerTo make aheadStore in an airtight container at room temperature for up to 5 days. Freeze in an airtight container or zip-top bag for up to 1 month; thaw at room temperature or microwave on High for 30 seconds.Equipment12-cup muffin tin; paper linersOriginally appeared: EatingWell.com, November 2022
Directions
Preheat oven to 425°F. Coat a 12-cup muffin tin with cooking spray and line with paper liners.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerWhisk all-purpose flour, whole-wheat flour, sugar, cocoa, espresso powder, baking soda and salt together in a large bowl until combined and free of lumps.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerWhisk eggs, yogurt, oil, buttermilk and vanilla together in a medium bowl until combined. Gently stir the egg mixture into the flour mixture until just combined. Pour the batter evenly into the prepared muffin cups (heaping 1/4 cup each). Sprinkle the tops evenly with chocolate chips.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerBake for 5 minutes. Reduce oven temperature to 350°F (do not remove muffins from oven). Bake until a wooden pick inserted in the center of the muffins comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a wire rack and cool for about 15 more minutes. Serve warm or at room temperature.Photographer: Jen Causey, Food Stylist: Chelsea ZimmerTo make aheadStore in an airtight container at room temperature for up to 5 days. Freeze in an airtight container or zip-top bag for up to 1 month; thaw at room temperature or microwave on High for 30 seconds.Equipment12-cup muffin tin; paper liners
Preheat oven to 425°F. Coat a 12-cup muffin tin with cooking spray and line with paper liners.
Whisk all-purpose flour, whole-wheat flour, sugar, cocoa, espresso powder, baking soda and salt together in a large bowl until combined and free of lumps.
Whisk eggs, yogurt, oil, buttermilk and vanilla together in a medium bowl until combined. Gently stir the egg mixture into the flour mixture until just combined. Pour the batter evenly into the prepared muffin cups (heaping 1/4 cup each). Sprinkle the tops evenly with chocolate chips.
Bake for 5 minutes. Reduce oven temperature to 350°F (do not remove muffins from oven). Bake until a wooden pick inserted in the center of the muffins comes out clean, 15 to 20 minutes. Let the muffins cool in the pan for 10 minutes. Turn out onto a wire rack and cool for about 15 more minutes. Serve warm or at room temperature.
To make ahead
Store in an airtight container at room temperature for up to 5 days. Freeze in an airtight container or zip-top bag for up to 1 month; thaw at room temperature or microwave on High for 30 seconds.
Equipment
12-cup muffin tin; paper liners
Originally appeared: EatingWell.com, November 2022
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Nutrition Facts(per serving)253Calories13gFat31gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
