Yogurt and Chocolate Muffins

Here’s the recipe for yogurt and chocolate muffins with an Italian twist.

Ingredients

• 250 g of all-purpose flour
• 150 g of sugar
• 125 g of white yogurt (full-fat is better for more creaminess)
• 100 g of melted butter
• 100 g of dark chocolate chips
• 2 large eggs
• 1 packet of baking powder
• 1 pinch of salt
• Grated zest of 1 lemon (for a typical fresh touch of Italian pastry)
• 1 teaspoon of vanilla extract (optional)

Preparation

1. Preheat the oven to 180 °C and prepare a muffin tin by lining the holes with paper cups.
2. In a bowl, mix the flour, baking powder, and salt.
3. In another larger bowl, whisk the eggs with the sugar until you get a frothy and light mixture, then add the yogurt, melted butter (warmed but not boiling), lemon zest, and vanilla extract if using.
4. Incorporate the dry ingredients into the egg and yogurt mixture, stirring with a spatula until just combined. Be careful not to overwork the batter.
5. Add the chocolate chips and gently mix.
6. Fill each cup about 2/3 full with the batter.
7. Bake and cook for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the mold for a few minutes, then transfer them to a wire rack to cool completely.

Curiosity

Did you know that the muffin has Anglo-Saxon origins but that over time it has been reinterpreted in an Italian way with the addition of lemon or orange zest to give it a fresh and citrusy scent? This is part of the Italian love for the use of citrus fruits in sweet preparations.