Recipe of Perfect Chocolate Cherry Yoghurt Muffin

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you a way to prepare a distinctive dish, Chocolate Cherry Yoghurt Muffin. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Chocolate Cherry Yoghurt Muffin Recipe.

You can have Chocolate Cherry Yoghurt Muffin using 14 ingredients and 11 steps. Here is how you cook that.

Ingredients of Chocolate Cherry Yoghurt Muffin

1. Prepare of Dry Ingredients:.
2. You need 1 cup of all purpose flour (125 gr).
3. You need 2 tbs of chocolate powder.
4. You need 1 tsp of vanilla essence.
5. Take 1 tsp of baking powder.
6. Take 1/2 tsp of baking soda.
7. Prepare 1/2 tsp of salt.
8. Make ready of Sprinkle: mini chocolate chips.
9. Take of Wet Ingredients:.
10. Prepare 1/2 cup of + 2 tbs caster sugar (130 gr).
11. It’s 1/4 cup of oil (3 tbs).
12. Prepare 100 ml of cherry yoghurt.
13. Make ready 1/3 cup of milk (5 tbs).
14. You need 1 of egg.

Chocolate Cherry Yoghurt Muffin instructions

1. Preheat oven into 200°C or 400°F.
2. Sift all together dry ingredients, and stir with balloon whisk afterward, set aside.
3. Into the other bowl, mix together all the wet ingredients until all mixed well.
4. Make a hole like a well in the center of the dry ingredient, pour the mixture of wet ingredient into it.
5. Combine by folding them gently using spatula and make sure not to over mixed them, take about 10-15 strokes just enough. There will be lumps and some dry spots, in the batter, they are just fine, lumps help to make your muffins become moist, dry spots still can cooperate well with the wet batter when baking process.
6. Fill all the muffin cups about a bit less than 3/4 cup (2/3 cup), for preventing it from flooding out the cup when baking time.
7. Sprinkle the filled muffin cups with mini chocolate chips on top.
8. Put the filled muffin tray into the oven, bake about 15-20 minutes.
9. Pay a good attention in the first 10 minutes baking time. When the muffin already reach the highest peak, low the temperature into 180°C or 350°F.
10. Check the muffin using a tooth pick when it comes to 15 minutes baking time. If it comes out with a clean surface or wet crumbs, it means it is ready to turn off the oven, ignore the remaining time. But if it comes with a wet batter, you should continue the baking process about 5 more minutes.
11. I made this one today (November 16, 2026) but they were not using the cherry yoghurt, I used plain greek yoghurt instead and I also used 1 tbs of milk powder (I sifted it along with the dry ingredients) and 1/3 cup + 1 tsp of water (mixed in wet ingredient) to replace the fresh milk, because I ran out of fresh milk in my fridge, but it still turned out really good! My mother in law loved it! 😘😘😘.