Wednesday 24 July 2013

Easy 30 minutes Chocolate Yogurt Muffin 简易酸奶巧克力玛芬(中英食谱)

My friend Emily shared this simple muffin recipe with me and I have modified it to make it healthier. This recipe is so simple that preparation and baking time are all done within 30 minutes.

An electric mixer is not needed here, all you need is a rubber spatula and two bowls to mix all the ingredients together before putting them into the oven. This is definitely a keeper. Ever since, I have been making this so often whenever I do not have much time to spend on baking. It's my daughter's favourite snack to bring to school too. :)

If you prefer a non-chocolate version, you can replace the cocoa powder with the unbleached flour or plain flour. Add a teaspoon of vanilla extract, you will get vanilla yogurt muffins. Or simply replace the cocoa powder with matcha powder to make matcha yogurt muffins. This recipe is flexible for you to create any flavours you like.

Updated on 11 April 2014 - Please click here to see recipe for Matcha flavour. 

Chocolate Yogurt Muffin

Ingredients: (makes 12)

180g Organic Unbleached Flour (can replaced with plain flour)
20g Organic Wholemeal Flour
100g Organic Raw Sugar (can replaced with castor sugar)
25g Valrhona Cocoa Powder
1 tsp Baking Powder
3/4 tsp Baking Soda
1/4 tsp salt
1 Egg (60g)
1/2 tsp Vanilla Extract
250g Greek style Yoghurt
85g Unsalted Butter, melted


1. Preheat oven at 200 degrees celsius.
2. Line a 12 cup muffin tin with paper cases.
3. In a large bowl, combine the first six dry ingredients.
4. In another bowl, beat the egg, vanilla extract, yoghurt & butter. Gently fold this mixture into the dry ingredients until all ingredients are incorporated. Take care not to over mix, the final mixture is of lumpy texture.
5. Fill muffin cases 2/3 full. Bake for 12-15 minutes or until a skewer comes out clean.


180克有机未漂白面粉 (可以用普通面粉取代)
100g有机原糖 (可以用幼糖取代)
250克纯酸奶 (建议用质地厚的希腊式酸奶)



“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post. Thank you.”


© Copyright 2013