These chocolate yogurt muffins are a healthier twist on a classic treat, offering a moist texture and rich flavor.
Preheat your oven to 400°F (200°C).
Preheating ensures even baking from the start.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
Whisking the dry ingredients helps to evenly distribute the leavening agents.
Add the yogurt, milk, and vanilla extract to the dry ingredients and gently mix until just combined.
Avoid overmixing to keep the muffins tender.
Coat the muffin tin with nonstick cooking spray and fill each cup two-thirds full with the batter.
Using an ice cream scoop can help evenly portion the batter.
Bake in the preheated oven for 15-20 minutes or until a toothpick inserted into the center comes out clean.
Check the muffins a minute or two before the minimum baking time to avoid overbaking.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Cooling on a wire rack prevents the bottoms from becoming soggy.
Dust the muffins with confectioners' sugar before serving, if desired.
Use a fine sieve to evenly dust the sugar over the muffins.
