Chocolate for breakfast is the most terrible kind of wonderful there is. I had made the original version of these muffins from Dorie Greenspan’s incredible “Baking: From My Home to Yours” many years ago, but I think I prefer this ‘healthier’ version from one of the most beautiful blogs out there. It subs out the butter for oil, adds in a hefty amount of yogurt and uses whole wheat flour as well. To make the batter looser and the chocolate flavor deeper I also added a little coffee to the mix. The resulting muffin is one that has a soft chocolaty crumb that is still substantial enough to keep you feeling full.
Chocolate Chunk Muffins
80 ml canola oil
4 oz chocolate coarsely chopped divided – I used a mix of dark and milk
1 cup all purpose 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
1/3 cup coffee
Coarse Sugar for Sprinkling (Optional)
Preheat oven to 350 degrees and line a 12 cup muffin tray with cups. Melt half the chocolate and let it cool. Then whisk the dry ingredients together.
In a separate bowl whisk all the ‘wet’ ingredients to combine and pour into the dry mix. Mix in with a spatula until almost combined – some streaks are okay and then add in the chips/chunks and fold those in. DO NOT OVER MIX. Divvy up the mix between the muffin cups and sprinkle with coarse sugar (if using).
Bake for 18-20 minutes or until the top springs back when gently pressed.