Sunday, November 24, 2013

Greek Yogurt + Olive Oil Chocolate Muffins

Confession: I have a slight obsession with Greek yogurt, especially Fage. I simply can't get enough of the stuff. It's so filling, creamy, and delicious, that I often eat it multiple times a day. Aside from the simple heavenly combination of plain Fage + honey + walnuts, I think greek yogurt is a fantastic substitute for higher fat oils in baked goods.

I decided to do a little experimenting with a recipe originally posted by Voskos for Greek Yogurt Chocolate Breakfast Bread. In the name of convenience and health, I tweaked a few things to my own liking: 

1) Muffins, not bread. Better portability - great for grabbing on your way out the door in the morning. Great for residents/fellows on-the-go. Muffins have been known to dampen road rage on the way to work. This is very useful given the permanent construction surrounding the hospital. 

2) Whole wheat flour instead of all-purpose for more whole grains. In order to keep the muffins light, I cut the flour down to 1 cup, instead of 1 1/4 cups. 

3) Less sugar. Cut the sugar by half (1/2 cup instead of 1 cup). I used brown sugar. In addition to less sugar (always good), this modification really lets the chocolate shine through nicely.

4) Almond extract. I added 1 tsp - completely optional.

5) Olive oil. Instead of using a neutral oil like canola oil, I subbed in olive oil. Aside from boosting healthy fats, olive oil marries well with chocolate to produce a richer, more complex flavor

Greek Yogurt Chocolate Olive Oil Muffins

1 cup whole-wheat (or white whole wheat) flour
1/2 cup unsweeted cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 cup 2% Fage Greek Yogurt
1/3 cup extra virgin olive oil
1/2 cup brown sugar
1/4 cup reduced fat milk
1/2 cup bittersweet or dark chocolate chips or chunks


1. Preheat oven to 350F. Spray muffin tin with non-stick baking spray.

2. Whisk together flour, cocoa, baking powder, baking soda, and salt.

3. Whisk together eggs, vanilla, almond extract, yogurt, olive oil, sugar, and milk. 

4. Add to dry ingredients  and mix until just incorporated; the batter will be lumpy.

5.  Stir in chocolate chunks or chocolate chips.

6. Fill each well in the muffin tin approximately half way. This recipe will make 12 muffins.

7. Bake 15-18 minutes. Test for doneness.

8. Cool for 10 minutes (or as long as you can possibly wait... No judgment here!)

I was thrilled with the way these came out! They are deeply chocolately, yet light. I absolutely loved that chocolate was the star of the show. And with whole grain flour and olive oil, you can feel better about fueling your body with better nutrients.  

Let me know how these turn out for you. Enjoy! 

No comments:

Post a Comment

Share your thoughts here!