Blood Orange & Chocolate Greek Yogurt Muffins

Is it just me, or does anyone else immediately think of Dexter when you slice into a blood orange? So perfectly innocent and bright orange on the outside, but deep red and juicy on the inside. This fruit can easily be found in local markets in the winter months and not only tastes delicious, but turns everything a gorgeous pink color. Perfect for the upcoming Valentine's Day holiday. 

My other favorite thing about this recipe is that it is made with healthy non-fat Chobani greek 

yogurt. This way you don't have to feel bad about going back for seconds at the breakfast table. Because let's face it, muffins are just disguised as healthy cupcakes, which is just another way to have dessert for breakfast. Minus the guilt! Using Chobani yogurt in place of oils in baking helps keep your baked good moist and nutritious to boot. Try swapping out the oil for Chobani yogurt next time you are in the kitchen and see for yourself. Need some extra inspiration, check out more Chobani recipes at the tag #MadeWithChobani on instagram and twitter, or on the Chobani website.

Blood Orange & Chocolate Greek Yogurt Muffins

Ingredients:

• 1 1/2 cups all purpose flour
• 1 cup whole wheat pastry flour
• 1/3 cup cocoa powder
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 3/4 cup sugar
• 1 cup Chobani 0% fat free plain yogurt
• 1/2 cup almond milk
• 1/2 cup freshly squeezed blood orange juice
• zest from 1 blood orange (about 1 tsp.)
• 1 egg, room temperature

Glaze (optional)

• 1 tbsp. unsalted butter
• 1 tbsp. corn syrup
• 1/4 cup freshly squeezed blood orange juice
• 1 tbsp. milk or cream
• 1 1/2 cups powdered sugar

Preheat oven to 350 degrees F. Prepare a muffin pan with cupcake liners or non-stick cooking spray.

In a medium bowl, whisk together the flours, cocoa powder, baking soda, and baking powder. Set aside.

In a large bowl, whisk together the sugar, Chobani yogurt, milk, orange juice, orange zest, and egg. Once all of the ingredients have been combined, slowly add in the flour mixture 1/3 of the mixture at a time, mixing well between each addition. 

Fill the prepared muffin tin cups about 2/3 full and bake in the oven for 18-20 minutes, until a toothpick inserted in the center comes out clean. 

Allow muffins to cool completely before dipping in the glaze. To make the glaze, simply whisk the ingredients together until smooth. 

Muffins are best when consumed the same day as baked, but will keep in an airtight container for up to 2 days. 

I was approached by the Chobani media team to come up with an original recipe using their products. I was not compensated in any way for this recipe. The opinions are based on my own and this recipe is an HDFB original.