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3 eggs
100 grams of sugar
200 grams of flour
11 gr of royal type chemical yeast (chemical booster)
125 gr of plain yogurt
85 grams of butter
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
optional cocoa cream


  1. In a large bowl, vigorously beat the eggs + sugar until the mixture turns white. Add the natural yogurt and mix. Add the dry ingredients (flour + chemical booster) to the preparation and mix. Add the melted butter.
  2. Divide the dough into two different bowls. In one of them, add the cocoa powder and mix well.
  3. In the other bowl, add the vanilla and mix well.
  4. With the help of a few soup spoons, pour the two masses into the muffin tin, inserting them randomly.
  5. When we have put all the dough in the mold, with a wooden skewer or the beak of a knife, mix both masses a little, without mixing excessively so that it does not fall apart.
  6. In a preheated oven at 180°C, we will cook our muffins for 15 minutes.
  7. Once baked, let them cool completely (preferably on a rack).

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