Whole Wheat Chocolate Muffins

As featured on our dedicated Valentine's Day post on NurtureBaby Blog

Preheat oven to 375 degrees.

½ cup 100% whole wheat flour
¾ cup All-Purpose flour
¼ tsp. kosher salt
½ tsp. baking soda
1-¼ cup brown sugar
¼ cup vegetable oil
2 eggs
1 tsp. vanilla
3 ounces unsweetened chocolate, melted
½ cup plain or vanilla Greek yogurt* (2% or full fat recommended)
½ cup hot water

*Greek yogurt is recommended, as it has a much richer consistency. If you can’t find Greek yogurt, you can substitute with sour cream.

Mix flours, salt, and baking soda together in a medium-sized bowl and set aside. In a large bowl, combine oil, sugar, eggs and vanilla and whisk until golden brown. Add melted chocolate and stir until well blended. Add flour mixture, alternating with yogurt. Stir just until combined and then add hot water a little bit at a time. Mix thoroughly and dole into lined cupcake tins.

Bake for 19-22 minutes and make sure not to over bake, as the cakes will dry out. Eat these warm as muffins, or frost with your favorite frosting. (We recommend Vanilla Yogurt Frosting.