Double Chocolate Greek Yogurt Muffins
My first muffin recipe in quite some time! Only proceed if you like chocolate, coffee and breakfast.
Happy Friday, people! Let’s all make plans to make donuts tomorrow, whaddaya think?
As if you needed convincing.
These donuts are quite sweet, so the only thing I would say is to enjoy them with a big ol’ cup of coffee. Or maybe milk, if that’s your jam. For me, it is not.
I have zero idea where this week went, but I am excited that tomorrow is Friday! Saturday I get to meet my brand new nephew and see my sisters- and brothers-in-law in Chicago. It’s going to be a whirlwind – but awesome – weekend.
Probably the best I can do to prepare is to fuel up. With donuts.
Here’s what you need:
1 1/2 cup AP flour
1/2 cup cocoa (Dutch process is best)
1 cup sugar
2 tsp. baking powder
1/2 tsp. freshly grated nutmeg
1 tsp. salt
1 cup milk
2 tsp. vanilla
3 Tbs vegetable oil
Preheat the oven to 325 and spray two donut pans very liberally with nonstick spray.
In one bowl, whisk together the flour, cocoa, sugar, baking powder, nutmeg and salt.
In another, whisk together the milk, eggs, vanilla and vegetable oil.
Add the liquids to the solids and stir until just combined. Spoon into the donut pan and bake for approximately 15 minutes, or until a tester comes out clean. Allow to rest for 10 minutes before turning out. You may need to use a chopstick or a spoon to ease them out gently if they don’t fall out right away. Allow to cool completely before adding the glaze (otherwise the glaze will melt and run off).
For the glaze:
1 cup powdered sugar
2-3 Tbsp. heavy cream
Starting with 2 tbsp. of the cream, blend the powdered sugar and cream together until smooth. Test the viscosity – the glaze should flow off the spoon, but slowly. Dip the donuts in the glaze and allow the excess to run off before turning rightside up on a rack. Top with cocoa nibs, coconut flakes or whatever you like before the glaze hardens (1 or 2 minutes).