And we baked more with Chocolate. And this time we thought of having Chocolate in breakfast. How nice…isn’t it? The versatile options that come to mind, thinking of breakfast and chocolate together, are pancakes, muffins, loaves. Banana chocolate loaf, we had already tried and gobbled up. So we chose muffins, wondering if kids might reject the pancakes out-rightly.
We loaded them with chocolate chunks rather than chocolate chips. I like chunks more than chips, as they’ve got more bite to them. And as these muffins were for breakfast, we baked them healthier with the added goodness of whole wheat flour, extra virgin olive oil and yogurt.
Kids munched on these chocolate-y rather healthy muffins, declaring all of their meals as breakfast! I replaced butter with olive oil and half of refined flour with whole wheat flour in original recipe. If you don’t want that, you can simply use them in same quantity.
Recipe adapted from Baking from my home to yours
80 ml extra virgin olive oil
120 gm dark chocolate, coarsely chopped
1 cup all purpose refined flour
1 cup whole wheat flour
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1 tbsp baking powder
1/2 tsp baking powder
1/2 tsp salt
1 1/4 cup yogurt
1 large egg
1 tsp vanilla extract
- Preheat oven to 180 degree Celsius and line a 12 cup muffin tray with paper cups.
- Melt the chocolate and oil in microwave or on a double boiler and let it cool down.
- In a bowl, sift and whisk together both the flours, sugar, cocoa, baking powder, baking soda and salt.
- In another bowl, whisk together egg, yogurt and melted chocolate and oil and pour into flour mixture. Blend quickly using a spatula. Mix in chopped chocolate.
- Divide the batter into muffin paper cups and bake for around 20 minutes or until muffins bounce back, when touched gently on top.
- Remove from oven and let cool in the tray for five minutes and then completely onto a wire rack.
- Serve warm or at room temperature.
Not only do I love the recipe, I love the muffins stacked like that. And those muffin cups are awesome! Very impressive!
Thank you so much. I bought these muffin cups a long time ago and found them recently when I was cleaning my cupboard 🙂
More Food, Please says
These muffins look delicious! I like the addition of olive oil and yogurt.
Thank you !
These look delicious! Does the oil help keep the muffins moist?
just made these this morning and they are absolutely DELICIOUS! I used all a.p.flour and canola oil instead of olive oil. Next time I make these I might add a little bit more sugar because my husband likes things a bit on the sweeter side, but either way these are soooooo amazing!
I’m planning on taking pictures of these later today… yayy I’m so happy that these turned out! 😀
I am so glad that you tried them and I liked them too.
Oh wow those muffins look absolutely delightful!
The pics are awesome!
Couple of questions.. you mentioned baking powder twice.. I’m assuming the second one is baking soda, right?
Secondly, step 4 says mix melted chocolate and then add chopped too… but the ingredients list mentioned only 1 instance of chocolate. Did you melt half and use the other half as chunks?
Thank you for stopping by and letting know. I have corrected the recipe. It is half of the chocolate that is to be melted added to wet ingredients and remaining half goes in as is.
These muffins look absolutely gorgeous!!! I love that there’s some wholewheat flour and olive oil in them instead of butter… I can’t wait to try this recipe.
Lovely pictures, by the way :–)