Chocolate Cherry Yoghurt Muffin

Name: Chocolate Cherry Yoghurt Muffin
Total time: 1800 s
Yield: 9 cups
Cuisine: American
Ingredients: Dry Ingredients:; 1 cup all purpose flour (125 gr); 2 tbs chocolate powder; 1 tsp vanilla essence; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; Sprinkle: mini chocolate chips; Wet Ingredients:; 1/2 cup + 2 tbs caster sugar (130 gr); 1/4 cup oil (3 tbs); 100 ml cherry yoghurt; 1/3 cup milk (5 tbs); 1 egg

Yanny Widjanarko @Cook_Yanny

Well, I have 1 cup cherry yoghurt left in my fridge, so I think I want to make a quick dessert with some left over. Here I am searching from youtube and found one easy chocolate muffin recipe from Eugenie Kitchen, but I substituted the greek yoghurt in the recipe with cherry yoghurt. 😘😘😘

Yanny Widjanarko @Cook_Yanny

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Ingredients

30 minutes

9 cups

Dry Ingredients:
1 cupall purpose flour (125 gr)
2 tbschocolate powder
1 tspvanilla essence
1 tspbaking powder
1/2 tspbaking soda
1/2 tspsalt
Sprinkle: mini chocolate chips
Wet Ingredients:
1/2 cup+ 2 tbs caster sugar (130 gr)
1/4 cupoil (3 tbs)
100 mlcherry yoghurt
1/3 cupmilk (5 tbs)
1egg

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Steps

30 minutes

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! 😘😘😘