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Dairy
Easy
15 Servings
Allergens 
30 Minutes
Diets
I’ve been in the muffin business for 16 years, and my passion is developing new ideas and recipes, especially “healtherizing” old favorites. I purposely made these mini, so you can enjoy one guilt free, even with the decadent chocolate inside! They freeze beautifully too. Yields 28 mini muffins
1 egg
1 cup plain yogurt
1/2 cup milk
2 tablespoons coconut oil, melted
1 and 3/4 cups flour (Shibolim Whole Wheat Pastry or spelt are fine)
1/4 cup light brown sugar
1 teaspoon Haddar Baking Powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3 ounces (85 grams) dairy chocolate filled with nougat (see note), grated or chopped finely
2 tablespoons flour (Shibolim Whole Wheat Pastry or spelt are fine)
2 tablespoons light brown sugar
1/4 teaspoon Gefen Cinnamon
2 tablespoons butter, softened
Teperberg Impression Late Harvest Riesling 2020
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Spray mini muffin tins with baking spray and set aside.
In a bowl, beat egg with a whisk. Stir in yogurt and milk. Add the rest of the ingredients, aside from the chocolate, and mix just until moistened. (As a rule, muffins should be mixed as minimally as possible to assure a light and airy texture.) Fold the grated or chopped chocolate into the muffin batter.
Spoon into prepared mini muffin tins.
Combine flour, sugar, and cinnamon in a small bowl. Mix in butter until crumbly.
Sprinkle the streusel over each muffin.
Place muffins in the oven and bake for 18 minutes or until light brown and firm to the touch.
Food and Prop Styling Goldie Stern
Photography Felicia Perretti
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