This beginner-friendly Low-Fat Chocolate Muffins recipe is easy to bake and even easier to enjoy. Make these with HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa, whichever you prefer. The addition of low-fat vanilla yogurt and nonfat milk is what makes these muffins lower in fat. Plus, yogurt makes these extra-moist and delicious! Finish your low-fat chocolate muffins off with powdered sugar or experiment with frosting, icing, sprinkles, fresh fruit and more. This recipe for Easy Cinnamon Chip Scones is another beginner-friendly how-to worth trying. These scones are crumbly, nutty and subtly spicy, making for delicious treats for your next brunch.
Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.
Stir together flour, granulated sugar, cocoa, baking powder, baking soda and salt in medium bowl; stir in yogurt, milk and vanilla just until combined. Do not beat. Fill muffin cups 2/3 full with batter.
Bake 15 to 20 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Remove from pans. Sprinkle powdered sugar over tops of muffins, if desired. Serve warm. Store, covered, at room temperature or freeze in airtight container for longer storage.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.