{Healthier} Double Chocolate Chip Muffins with Greek Yogurt Cream Cheese Frosting
Rich and chocolaty for breakfast or snack, but made with healthier ingredients. Add Greek Yogurt Cream Cheese Frosting for a special treat.
Recipe type: Muffins, Breakfast, Snack, Dessert
Serves: 22-24
For the muffins:
  • 3 cups white whole wheat flour
  • 1 cup unsweetened cocoa powder
  • 3 tsp baking soda
  • ¾ tsp salt
  • ¾ cup light brown sugar
  • 1¾ cups milk
  • ½ cup plain Greek yogurt
  • ¼ cup vegetable oil
  • 3 eggs
  • 2 tsp vanilla extract
  • 1 cup semisweet mini chocolate chips
For the Greek yogurt cream cheese frosting (optional):
  • 8 oz. cream cheese, softened to room temperature (I used light cream cheese)
  • ½ cup plain Greek yogurt
  • ¾ cup powdered sugar
  • 2 tsp vanilla
For the muffins:
  1. Preheat oven to 400°F.
  2. Line 22-24 muffin cups with cupcake liners, or spray with nonstick cooking spray.
  3. Sift the flour, cocoa powder, baking soda, and salt together into a large bowl. Whisk in the brown sugar.
  4. In another bowl, add the milk, Greek yogurt, oil, eggs, and vanilla, and whisk until thoroughly combined.
  5. Add the wet ingredients and ½ cup chocolate chips to the dry ingredients, and gently fold until just combined. Do not overmix.
  6. Divide the batter between the muffin cups, about ¾ full.
  7. Sprinkle remaining chocolate chips over the muffin batter in the pans.
  8. Bake at 400 degrees for 16-20 minutes or until a toothpick comes out clean.
  9. Cool pan on a wire rack for several minutes, then remove the muffins from the pans to the rack to cool completely.
  10. If desired, while cooling, prepare the Greek yogurt cream cheese frosting, and, when completely cool, frost the muffins.
For the Greek yogurt cream cheese frosting:
  1. Combine all of the ingredients in a bowl, and whip with a hand mixer until smooth.
Recipe by Cupcakes & Kale Chips at http://cupcakesandkalechips.com/2014/05/04/double-chocolate-chip-muffins/