Authentic home cooking from Italy, with US measurements. 
Vegan Yogurt Muffins with Chocolate Chips 🧁🍫🏳️🌈
I got this recipe from a French girl's website, "Perle en sucre," because I wanted a recipe with more yogurt than the usual 100-125 grams. This one has a full 300 grams of yogurt! Compared to the original, I made a few changes: I replaced vanilla extract, which I didn't have, with a packet of vanillin, increased the baking powder, and reduced the chocolate chips to make the batter lighter and help it rise better in the oven. If your yogurt is vanilla-flavored, you don't even need to add any extra flavoring.
Vegan Yogurt Muffins with Chocolate Chips 🧁🍫🏳️🌈
I got this recipe from a French girl's website, "Perle en sucre," because I wanted a recipe with more yogurt than the usual 100-125 grams. This one has a full 300 grams of yogurt! Compared to the original, I made a few changes: I replaced vanilla extract, which I didn't have, with a packet of vanillin, increased the baking powder, and reduced the chocolate chips to make the batter lighter and help it rise better in the oven. If your yogurt is vanilla-flavored, you don't even need to add any extra flavoring.
Open in Cookpad AppSteps
- 1
In a large bowl, combine all five dry ingredients, sifting the flour and baking powder, and mix well.
- 2
In another bowl, combine the yogurt and oil, and use a hand whisk to mix the ingredients until you get a smooth cream.
- 3
At this point, add the dry ingredients to the wet ingredients one spoonful at a time, whisking to make the batter smooth and lump-free.
- 4
Once all the dry ingredients are incorporated, check the consistency: if it's too thick, add a splash of soy milk. Then add the chocolate chips and mix.
- 5
Preheat the oven to 430°F (220°C).
- 6
Prepare your muffin pan. I use a silicone one, so I just lightly oil it. Don't look for paper liners in the photos. I never use them unless I'm giving them as gifts. This way, there's also less waste. Fill your molds 2/3 full with the batter and add more chocolate chips on top. I baked twice since I only have a 6-cup pan.
- 7
Bake at 430°F (220°C) for five minutes, then lower the temperature to 350°F (180°C) and continue baking for 20-30 minutes depending on your oven. While you wait, enjoy a nice herbal tea, it can't hurt 😊
- 8
After the time is up, check the baking: the surface should be golden and the muffins cooked inside (do the spaghetti test). Turn off the oven, leave it open, and let the muffins cool in the oven. Then take them out and let them cool completely before removing them. I know, the kitchen smells amazing, but you have to resist! 😋 Great to enjoy as a snack or for breakfast! Enjoy! 😊👩🏻🍳
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