I am a member of the Siggi’s Culture Club, and while I do not receive monetary compensation for my participation in this program, I am encouraged to share my thoughts and opinions about Siggi’s Icelandic Yogurt. I happen to think it’s pretty awesome and so does my family.
I wanted to celebrate a coworker’s return from maternity leave, and because it came right before Tax Day, I thought I’d bring some muffins. Nothing too fancy, but really, you can’t go wrong with coffee and chocolate. So I made a batch of Chocolate Chip Muffins to take to work.
Not too sweet, and bordering on healthy (and I use that term loosely!) because there’s yogurt in them…Siggi’s Vanilla Skyr, to be exact.
But there’s also tons of chocolate chips, which kind of negates any health benefits of the yogurt. Still, it’s okay to indulge once in awhile, and it was a happy occasion having a full staff once again, even if I know how hard that first day back at work and away from your little one is.
The original recipe called them Mochaccino Muffins…But it only included a Tablespoon of instant coffee, which I don’t think would be nearly enough for one to actually taste the coffee flavor. Because of that and the fact that I was out of instant coffee, I left it out. These are still good muffins, though. Dense, not overly sweet, but not “heavy” or tough. Perfect with a cup o’joe!
Preheat the oven to 400 degrees F. Line two muffin tins with paper liners or grease well.
In a small mixing bowl, whisk together the flour and baking powder. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 3 minutes. Add in the eggs one at a time, mixing well. Fold in the Skyr.
Add the flour and baking powder all at once, and mix on low speed just until combined. Fold in the chocolate chips.
Using a large (3-Tbsp.) scoop, add the batter (it will be very thick) to the prepared muffin tins.
In a small bowl, whisk together the melted butter, cocoa powder, and brown sugar. Drop by teaspoons on top of the muffins, and swirl with a toothpick or small knife.
Bake the muffins for 18-22 minutes, or until golden brown on top, and a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before cooling completely on a wire rack. Serve warm or at room temperature.
They were a hit, and much-appreciated. And there were enough that we enjoyed a couple here at home, too. I want to try them again, but maybe with doubling the coffee flavor from the original recipe. Maybe for a future weekend breakfast!