Skip to main content

Choco-Low-Fat Muffins

Details

Time
45 minutes
Skill Level
Beginner
Yields
12 muffins

These low-fat chocolate muffins are easy to bake and they taste great too, thanks to your choice of either HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa. Sprinkle with powdered sugar for an extra-sweet touch.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
18 minutes
Cool Time
10 minutes

Ingredients

  • 1-1/2 cups

    all-purpose flour

  • 3/4 cup

    granulated sugar

  • 1/4 cup

    HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa

  • 2 tsps

    baking powder

  • 1 tsp

    baking soda

  • 1/2 tsp

    salt

  • 2/3 cup

    yogurt, lowfat, vanilla

  • 2/3 cup

    nonfat milk

  • 1/2 tsp

    vanilla extract

  • powdered sugar (optional)

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
2-1/2 inch muffin cup tin
2-1/2 inch muffin cup tin
paper muffin cups
paper muffin cups
mixing bowl
mixing bowl
measuring cups
measuring cups
rubber scraper
rubber scraper
wire rack
wire rack
1

Heat oven to 400°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

2

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.

3

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.

Additional questions?