Prep Time: 15 minutes | Cook Time: 25 minutes
- 2 1/3 cups flour
- 1 1/4 cups sugar
- 1/3 cup unsweetend cocoa powder
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 cup yogurt
- 1/2 cup milk
- 1/3 cup Vegetable oil
- 1 tsp almond extract
- 1 1/2 cup frozen thawed cherries, pitted and chopped (Can use fresh instead)
- 1 cup mini semisweet chocolate chips
Preheat oven to 400 F and prepare a baking dish by lightly greasing 12 jumbo muffin cups and/or lining with baking cups. (We always like to grease the tops of the pan to help with muffin top spillover.)
In a large mixing bowl, stir together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In a separate mixing bowl, whisk eggs. Add yoghurt, milk, vegetable oil, and almond extract. Whisk until evenly blended.
Add the yoghurt mix to the flour mix and stir until just combined. Fold in the cherries and chocolates.
Spoon the batter into the prepared cups, filling them half way.
Bake until they pass the toothpick test, about 20-25 minutes. Cool in pan for 5 minutes on a wire rack before removing from pan to cool the rest of the way.
These chocolate muffins make a great compliment to a healthy breakfast, like these baked avocado and egg.