Orange yogurt muffins with chocolate and poppy seeds are the perfect grab and go breakfast/ dessert. Made with whole wheat flour and yogurt, these muffins are light and moist and have the winning combination of orange and chocolate. Ready in 20 minutes!
“Pull up a chair, take a table, come join us, life is so endlessly delicious”.
I feel wonderful today!! How about you? Hope everyone had an amazing time on Easter and thoroughly enjoyed the break. I know I did. But now I am here and this is good too.
You know how sometimes you just have a zillion things to do and after making breakfast for others and sending the kids to school, you don’t have any time left to sit and eat? Happens to you too? Good. Happens to me all too often. That’s why these muffins are the best thing for folks like us. Simply grab one and go!!
Citrus, mainly lemon and orange scream summer to me. I love my home smelling citrusy and heck, even my shower gel is a tingly citrus with mint right now! Its that time of the year, don’t blame me! Coming to the point, as you all know I am not much of a dessert person, especially if its anything creamy or frosting covered. I love people who like sweets, my dear darling ant of a hubb included. But me, lets just say, I am perfectly happy with grilled chicken and some delicious pasta instead of a frosting covered cake for my birthday. That should say it all.
So when I do sweets or desserts there are two things I look for.
1. it should be quick and easy.
2. it should not involve huge quantities of cream /butter.
3. it should keep for a few days.
Which is why these orange muffins are kind of perfect for girls like you and me. It hits the brief on all the above points and is extremely delicious to boot. Bonus, as you all know is the fact that you can eat one while driving to work!! Perfection?? Oh yeah!
I used wholewheat flour or atta combined with all purpose flour to make these brownies. This was my first attempt at incorporating wholewheat flour, and I have to say I loved it. As always,I gave butter a miss and opted for my trustee soldier, the yogurt! Add a splash of freshly squeezed orange juice, some orange zest, chocolate chunks and just a bit of strawberry puree on in the centre, bake for 20 mins and done! Keeps perfectly well in an air tight container in the fridge for upto five days.
The muffins which use oil (like I do) as compared to butter actually are more moist and last longer. And since we are just a family of two + one tiny 4 yr old, that is always a factor I keep in mind.
The orange muffins come out beautifully risen. They are light and moist, you bite into one and are hit by the citrus fragrance, then slowly come the oozing chocolate chunks here and there, and the slight tartness from the strawberry puree. The poppy seeds are a great addition although you can give it a miss if you are not too fond of it.
In my books, chocolate and orange is a match made in foodie heaven and I simply couldn’t stop myself from further sprinkling some chocolate chips on top. The strawberry puree on top is just what I needed, it picks up the muffins and makes them so much more fun! Topped with a light dusting of icing sugar, these muffins are everything I want in my life right now. Sunny, bright and filled with beautiful citrusy fresh flavors.
PS: Seen in the post, Baby D eating the muffins with her two best friends. Isn’t it the best when kids love your food? It is for me
Make these, anytime you feel like making a dessert that is healthy and won’t take you forever. Takes 15 mins to whip up the batter and 20 mins to bake. I usually bake them at night, so that they are ready to just grab and go the next morning. It also makes a good option to pack in the kids lunch bag. Win win for all.
Have a great week everyone.
Recipe has been lightly adapted from none other than Sally's baking addiction. She is a dessert guru and I usually drool and drool at her posts. Check out other desserts from her if you are really into desserts.
- Whole wheat flour - 100 gms
- All purpose flour - 150 gms
- Oil (castor/ vegetable - 1/ 3 cup
- Yogurt (Greek or any thick drained yogurt) - ½ cup
- Granulated sugar - ½ cup (100 gms)
- Brown sugar - ⅓ cup (75 gms)
- Eggs - 2 large
- Orange juice - ⅓ cup
- Orange zest from 2 orange
- Strawberry Puree - 4 tbsp
- Chocolate chunks ( break into small bit sizes of about ¼ inch)
- Chocolate chips to sprinkle on top - as needed
- Poppy seeds to sprinkle on top - about 1 tbsp
- Baking powder - 1½ tsp
- Baking soda - 1 tsp
- Vanilla extract 2 tsp
- ½ tsp salt
- 12 Muffin tray , mine are large sized.
- Cooking oil to spray in the trays
- Start by measuring everything and keeping them in one place.
- Get the muffin tray out, spray cooking oil in it and make sure to coat it well at the bottom and the sides. Alternatively, line with cup cake liners.
- For the batter:
- Start by adding the oil and the sugar in a mixing bowl. Beat on high until creamed, about 2 -3 full minutes. Scrape down the sides and bottom of the bowl as needed.
- Next, add the two eggs, yogurt, and vanilla extract.
- Again beat on medium speed for 1 minute. Then beat on high speed for until the mixture is combined.
- After its mixed well, add the zest and mix.
- In another large bowl, sift the the flour, baking soda, baking powder and salt.
- Now add the flour mix to the wet ingredients in batches and mix with a whisk.
- Mix till all the flour in incorporated and everything is homogeneous.
- Add the orange juice , gently fold it in.
- Next add the chopped chocolate chunks and fold it in.
- To bake:
- Carefully spoon batter into prepared muffin pan, filling them all the way to the top.
- Top the batter with chocolate chips, strawberry puree and poppy seeds on the top.
- Preheat the oven to 210C.
- Bake for 5 minutes, then keeping the muffins in the oven, lower the oven temperature to 180C degrees and bake for 16 minutes or until a toothpick inserted in the center comes out clean.
- The total times these muffins take in the oven is about 22 minutes. (Depends on your batter though, so check for the centre).
- Let the muffins cool in the pan for a bit, then carefully remove from the tray and let it cool completely. Serve and enjoy!
Use your favorite yogurt; I prefer low fat plain Greek yogurt but regular (not Greek) would be just fine.
If using regular yogurt, make sure you have drained all the water from it by tying it up in a muslin cloth and hanging it out for atleast 30 mins. Sour cream works as well.
In place of strawberry puree, you can chop up fresh strawberries and add it to the muffins along with chocolate. The fruit adds freshness to the muffins and makes it extremely juicy and delicious. Do NOT skip the fruit if you can help it.