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If you’re anything like me, I thought you might need a little Monday morning breakfast inspiration to start this week off right- something to help you put down the plate of goliath chocolate chip cookies you intended on polishing off before 8 am. Maybe I’m just projecting here… I’m sure you can make complete sentences on Monday mornings and totally don’t eat cookies for breakfast…but what are friends for?
A few cups of coffee and (cough) 3 cookies later, I whipped up a tin of far more acceptable weekday breakfast treats or mid-day snacks, and sweet chocolate did I score big time in muffin town finding this recipe.
Muffins with chocolate! Muffins with yogurt! Muffins for breakfast!
These moist chocolate pillows are undeniable with their tender bodies and pleasant light chocolate flavor; decadent flavor without intense sweetness makes them ideal for breakfast, or a snack anytime you’re brain is having a chocolate calling.
Make some muffins, and please stop me from eating my 4th one this morning- send help!
Chocolate Yogurt Snack Cakes- From David Lebovitz’s The Sweet Life in Paris Via Smitten Kitchen
Makes 12 cupcake-sized snack cakes or 16 mini-springform ones
7 ounces (200 grams) bittersweet or semisweet chocolate, coarsely chopped
1/2 cup (125 ml) vegetable oil
1/2 cup (125 ml) plain, whole-milk yogurt
1 cup (200 grams) sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 cups (200 grams) flour
1 1/2 teaspoons baking powder (David recommends aluminum-free baking powders, such as Rumford or Bob’s Red Mill, as do I)
1/2 teaspoon coarse salt
1. Preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with paper cupcake liners or lightly butter the pan. Or, if you’re Deb and have to be fancy dust off that much-neglected mini-springform pan and coat it with a nonstick spray.
2. In a heatproof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Once melted and smooth, remove from the heat. (Alternately, you can do this in the microwave on high for 30 seconds, then in 15 second increments, stirring well between each until smooth.)
3. In another bowl, mix the remaining 1/4 cup oil with yogurt, sugar, eggs and vanilla and almond extracts.
4. In a large bowl, whisk the flour, baking powder, and salt. Make a well in the center of the flour mixture and pour in the yogurt mixture. Stir lightly a couple times, then add the melted chocolate and stir until just smooth.
5. Divide the batter among the muffin or springform cups and bake for 20 to 25 minutes (less for mini-springforms, more for muffins, though your oven may vary) or until they feel barely set in the middle and a tester or toothpick comes out clean.
6. Remove from the oven and cool on a wire rack before serving with coffee and a nice dollop of lightly sweetened whipped cream and any berries you can scrounge up in your fridge. Or, you know, as is.
Do ahead: These cakes can be stored in an airtight container at room temperature for four days.
These could be almost healthy!
Almost healthy; definitely delicious!
Well, these have to be healthy of course – since they have yogurt in them. Which means I could have as many as I want, right? 🙂
Courtney, I ate about 4 of these a day- eat as many as you please!! That’s what snack cakes are meant for, my dear. And, these ones are decadent enough to curve full blown chocolate cravings with way less guilt than, say, the entire carton of chocolate gelato I devoured last night.
Hah. Been there, that! 🙂
Oh wow, yum. These look delicious. I love muffins for breakfast, they’re so easy to grab and go. And who doesn’t like chocolate for breakfast? It’s perfect! Also, I found your blog after you stopped by mine. I scrolled through page one of your recipes and drooled consistently as I scrolled through. 🙂 Can’t wait to see what else you make!!
Hi Jill! Chocolate is just the thing to get my groggy self out of bed, it is indeed the perfect thing to wake up to. So happy you stopped by and I hope to see you here often!
HAHA – snack cake, indeed!! 😉
Snack cakes- my new favorite excuse for eating cake whenever I get the urge!
I want one, please! These look absolutely delicious as well as everything else that I’ve seen here so far. Roasted caprese salad? oh my. I have eaten dinner already and had dessert and I’m really very full and yet, your food looks absolutely delicious to me. Thanks so much for taking the time to stop by my blog and comment. It has pointed my way over here and I can’t wait to read more.
Hi Candace! I’m so so happy to have you here, and to be making you hungry! I wish I could pass you a muffin through the screen; i’ve eaten enough today to feed my apartment building.
PS- that roasted tomato caprese salad was close to heaven, i’ve made it about 6 times this Summer- honest!
Jennifer, if you call oatmeal chocolate chip cookies for breakfast healthy… we may just need to be best friends- the answer of course is YES! Now, back to these muffins- they are amazing! I too remember the chocolate muffins from Otis Spunkmeyer, although I always preferred their cookies to muffins if I had my way; I’m glad we didn’t know what was in those muffins when we were scarfing them down!