Ingredients

• 3 eggs
• 100 grams of sugar
• 200 grams of flour
• 11 grams of royal-type chemical yeast (chemical booster)
• 125 grams of plain yogurt
• 85 grams of butter
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• Optional cocoa cream

Preparation

1. In a large bowl, vigorously beat the eggs and sugar until the mixture turns white.
   • Add natural yogurt and mix.
   • Incorporate the dry ingredients (flour + chemical booster) and mix well.
   • Add melted butter to the mixture.
2. Divide the dough into two different bowls.
   • In one bowl, add cocoa powder and mix thoroughly.
   • In the other bowl, add vanilla extract and mix well.
3. Using a few soup spoons, pour the two batters into the muffin pan randomly.
4. Once all the dough is in the mold, use a wooden skewer or the beak of a knife to swirl the two batters slightly. Avoid over-mixing to maintain the marble effect.
5. Preheat the oven to 180°C and bake the muffins for 15 minutes.
6. Once baked, let them cool completely, preferably on a rack.