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Choco-Lowfat Muffins Recipe


25 minutes
Skill Level
14 muffins

Use this traditional muffin recipe with HERSHEY'S Cocoa to create a delicious treat any time of the day! Try it now!

Ingredients & Directions

Prep Time
10 minutes
Bake Time
15 minutes


  • 1 1/2 cups
    all-purpose flour (375 mL)
  • 3/4 cup
    granulated sugar (175 mL)
  • 1/4 cup
    HERSHEY'S Cocoa (50 mL)
  • 2 tsps
    baking powder (10 mL)
  • 1 tsp
    baking soda (5 mL)
  • 1/2 tsp
    salt (2 mL)
  • 2/3 cup
    lowfat vanilla yogurt (150 mL)
  • 2/3 cup
    nonfat milk (150 mL)
  • 1/2 tsp
    vanilla extract (2 mL)
  • icing sugar (optional)


Equipment Needed 
oven Oven
muffin tin Muffin Tin
paper baking cups Paper Baking Cups
measuring cups Measuring Cups
mixing bowl Mixing Bowl
wire rack Wire Rack

Preheat oven to 400°F (200°C). Line 14 muffin cups with paper liners; set aside.


Stir flour with sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add yogurt, milk and vanilla extract; stir until just combined. Fill each muffin cup 2/3 of the way full with batter.


Bake for 15 to 20 minutes or until a tester comes out clean when inserted into the centre of a muffin. Remove muffins from pan and sprinkle with icing sugar (if using). Serve warm.


Completely cooled muffins can be stored in an air-tight container at room temperature or frozen.