When I need something sweet quickly for breakfast or with my coffee, these two-tone muffins always come to mind. I've tried them in all sorts of combinations, but this recipe with yogurt and chocolate remains one of the simplest. I like that it only uses basic ingredients and I don’t have to melt butter or beat egg whites separately. Plus, you don’t need anything special – just a mixer and two bowls, and that’s about it.
Quick Info
Total time: about 35 minutes
Preparation: 15 minutes
Baking: 20 minutes
Servings: 18-20 muffins, depending on the size of the molds
Difficulty: easy
Recipe type: quick dessert, breakfast, snack
Ingredients
6 eggs
200 g sugar
200 g yogurt
150 ml oil
250 g flour
1 packet baking powder (10 g)
1 chocolate bar (approx. 80-100 g, classic, milk or dark)
2 tablespoons cocoa powder
rum essence
vanilla
Preparation Method
1. In a large bowl, mix the eggs with the sugar until they become light in color and creamier. I use the mixer on medium speed, which takes about 3-4 minutes.
2. Add the yogurt to the egg mixture and mix until combined. Then gradually add the oil, continuing to mix.
3. Gently fold in the sifted flour and baking powder, mixing lightly with a spatula or with the mixer on the lowest speed.
4. Divide the mixture into two roughly equal parts. In the first half, add the vanilla (extract or vanilla sugar, depending on what you have).
5. In the other half, add the chocolate (broken or chopped), the two tablespoons of cocoa powder, and the rum essence. Mix well to ensure everything is evenly distributed.
6. Fill the muffin molds about three-quarters full, alternating the two mixtures as desired – you can put a spoonful of each for a marbled effect.
7. Bake in a preheated oven at medium heat (180°C, if you have an electric oven) for about 20 minutes. Do not open the oven door in the first 15 minutes. They are done when a toothpick comes out clean – you can take them out.
Why I make this recipe often
These muffins solve the quick dessert dilemma without any hassle. They keep well and are substantial enough to serve as breakfast or a snack. I love that I can use whatever I have on hand, without searching for complicated ingredients.
Tips and Variations
Tips
For the chocolate part, it’s good to use a chocolate that you like, whether milk or dark. The better the chocolate, the more intense the flavor.
When mixing the flour, don’t overdo it – it helps with the final texture, making them fluffier.
If you have smaller molds, reduce the baking time by 2-3 minutes.
Substitutions
You can use Greek or plain yogurt; it doesn’t matter too much as long as it’s not too watery.
The oil can be sunflower or canola. I don’t recommend olive oil for this recipe.
You can omit the chocolate, but it’s worth trying with whatever you have on hand.
Variations
You can also add pieces of nuts or raisins to the chocolate part.
If you don’t want a rum flavor, you can skip it or replace it with orange.
You can also use other flavors in the plain part, such as lemon or orange zest.
Serving Ideas
They are good as is, but also nice with a little powdered sugar on top.
If needed, they can be cut and filled with a thin layer of cream or jam.
Frequently Asked Questions
Do I need to separate the eggs?
No, the eggs are used whole and mixed together with the sugar. No separation is needed.
Can I make them with just one type of mixture?
Yes, if you want, you can skip the part about dividing the mixture and make just one (either with cocoa and chocolate or plain with vanilla).
If I don’t have chocolate, can I just use cocoa?
Yes, you can use only cocoa, but the taste will be different – they will be less intense than with chocolate.
What do I do if I don’t have rum essence?
The rum essence can be omitted without problems or replaced with another flavor you prefer.
Nutritional Values
Estimate for one muffin (out of 20): approximately 140 kcal, 5 g fat, 20 g carbohydrates, 3 g protein. Values may vary depending on the chocolate used and the size of the muffins. They are sufficient for a snack or alongside coffee.
Storage and Reheating
The muffins keep well for 2-3 days at room temperature in a closed container. For longer storage, you can keep them in the fridge, but they may dry out. I don’t recommend freezing at this texture. They can be quickly reheated for a few seconds in the microwave or on steam if you want them to be softer the next day.
Quick Info
Total time: about 35 minutes
Preparation: 15 minutes
Baking: 20 minutes
Servings: 18-20 muffins, depending on the size of the molds
Difficulty: easy
Recipe type: quick dessert, breakfast, snack
Ingredients
6 eggs
200 g sugar
200 g yogurt
150 ml oil
250 g flour
1 packet baking powder (10 g)
1 chocolate bar (approx. 80-100 g, classic, milk or dark)
2 tablespoons cocoa powder
rum essence
vanilla
Preparation Method
1. In a large bowl, mix the eggs with the sugar until they become light in color and creamier. I use the mixer on medium speed, which takes about 3-4 minutes.
2. Add the yogurt to the egg mixture and mix until combined. Then gradually add the oil, continuing to mix.
3. Gently fold in the sifted flour and baking powder, mixing lightly with a spatula or with the mixer on the lowest speed.
4. Divide the mixture into two roughly equal parts. In the first half, add the vanilla (extract or vanilla sugar, depending on what you have).
5. In the other half, add the chocolate (broken or chopped), the two tablespoons of cocoa powder, and the rum essence. Mix well to ensure everything is evenly distributed.
6. Fill the muffin molds about three-quarters full, alternating the two mixtures as desired – you can put a spoonful of each for a marbled effect.
7. Bake in a preheated oven at medium heat (180°C, if you have an electric oven) for about 20 minutes. Do not open the oven door in the first 15 minutes. They are done when a toothpick comes out clean – you can take them out.
Why I make this recipe often
These muffins solve the quick dessert dilemma without any hassle. They keep well and are substantial enough to serve as breakfast or a snack. I love that I can use whatever I have on hand, without searching for complicated ingredients.
Tips and Variations
Tips
For the chocolate part, it’s good to use a chocolate that you like, whether milk or dark. The better the chocolate, the more intense the flavor.
When mixing the flour, don’t overdo it – it helps with the final texture, making them fluffier.
If you have smaller molds, reduce the baking time by 2-3 minutes.
Substitutions
You can use Greek or plain yogurt; it doesn’t matter too much as long as it’s not too watery.
The oil can be sunflower or canola. I don’t recommend olive oil for this recipe.
You can omit the chocolate, but it’s worth trying with whatever you have on hand.
Variations
You can also add pieces of nuts or raisins to the chocolate part.
If you don’t want a rum flavor, you can skip it or replace it with orange.
You can also use other flavors in the plain part, such as lemon or orange zest.
Serving Ideas
They are good as is, but also nice with a little powdered sugar on top.
If needed, they can be cut and filled with a thin layer of cream or jam.
Frequently Asked Questions
Do I need to separate the eggs?
No, the eggs are used whole and mixed together with the sugar. No separation is needed.
Can I make them with just one type of mixture?
Yes, if you want, you can skip the part about dividing the mixture and make just one (either with cocoa and chocolate or plain with vanilla).
If I don’t have chocolate, can I just use cocoa?
Yes, you can use only cocoa, but the taste will be different – they will be less intense than with chocolate.
What do I do if I don’t have rum essence?
The rum essence can be omitted without problems or replaced with another flavor you prefer.
Nutritional Values
Estimate for one muffin (out of 20): approximately 140 kcal, 5 g fat, 20 g carbohydrates, 3 g protein. Values may vary depending on the chocolate used and the size of the muffins. They are sufficient for a snack or alongside coffee.
Storage and Reheating
The muffins keep well for 2-3 days at room temperature in a closed container. For longer storage, you can keep them in the fridge, but they may dry out. I don’t recommend freezing at this texture. They can be quickly reheated for a few seconds in the microwave or on steam if you want them to be softer the next day.