One of the unfortunate side effects of living in a hotel for a month was each morning’s complementary breakfast. It sounded good but in reality the meal consisted of cold cereal, instant oatmeal, and pre-packaged muffins. Sidney quickly discovered the tasteless chocolate muffins wrapped in cellophane and for him was complete without his eating one. I had hoped that he would forget about them once we moved out of the hotel and into our house but no such luck. Morning after morning Sidney continued to ask for a chocolate muffin. Because he wasn’t going to give up I decided that I could make a muffin that, while still fulfilling Sidney’s chocolate craving, would be healthier than the pre-packaged ones he had fallen in love with.
This recipe is (ironically enough) adapted from Writing With Chocolate‘s Belgian Chocolate Muffin recipe. To add complexity and depth I used three different types of chocolate; bittersweet, unsweetened, and semi-sweet. The chocolate chips add a nice surprise to every bite and if you use miniature chips as I did, it feels like there is extra chocolate. I’ve also used low-fat unsweetened yogurt instead of milk. The result is a chocolate filled muffin without the customary sweetness. The recipe makes either 12 large muffins of nine jumbo muffins but you could also make mini bite sized muffins as well. If you do, simply reduce the baking time to 12 to 15 minutes.
SIDNEY’S TRIPLE CHOCOLATE MUFFINS
8 ounces dark chocolate (I used Belgian Cote d’Or)
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 whole eggs at room temperature
1 1/2 cups plain low-fat yogurt
1 teaspoon vanilla extract
1 cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees.
- Line a 12 cup muffin pan with cupcake papers. Alternatively, lightly spray each cup with non-stick cooking spray.
- Slowly melt the chocolate in the top of a double boiler set of medium-high heat. Stir occasionally until smooth. When the chocolate is completely melted, remove the bowl from the heat and allow the chocolate to cool.
- In a small bowl, combine the flour, cocoa powder, baking soda and salt. Set aside.
- Beat the eggs in a large bowl. Fold in the yogurt and vanilla extract.
- Gently fold the dry ingredients into the egg and yogurt mixture until just combined. You shouldn’t see any flour streaks.
- Stir in the melted chocolate then then chocolate chips, again stirring to just combine.
- Evenly distribute batter between the prepared baking cups.
- Reduce the oven temperature to 350 degrees and bake the muffins for 30 minutes or until a cake tester inserted into the center of a muffin comes out clean.
- Remove the muffins from the oven and allow to cool on a wire rack for 10 minutes.
Yields 9 or 12 muffins depending on their size