Orange yogurt muffins with chocolate and poppy seeds
Prep time
Cook time
Total time
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, chocolate and strawberry. Ready in 20 minutes!
Recipe type: Desserts , Breakfast
Cuisine: American
Serves: 9 large
  • 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
  1. Start by measuring everything and keeping them in one place.
  2. 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.
  3. For the batter:
  4. 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.
  5. Next, add the two eggs, yogurt, and vanilla extract.
  6. Again beat on medium speed for 1 minute. Then beat on high speed for until the mixture is combined.
  7. After its mixed well, add the zest and mix.
  8. In another large bowl, sift the the flour, baking soda, baking powder and salt.
  9. Now add the flour mix to the wet ingredients in batches and mix with a whisk.
  10. Mix till all the flour in incorporated and everything is homogeneous.
  11. Add the orange juice , gently fold it in.
  12. Next add the chopped chocolate chunks and fold it in.
  13. To bake:
  14. Carefully spoon batter into prepared muffin pan, filling them all the way to the top.
  15. Top the batter with chocolate chips, strawberry puree and poppy seeds on the top.
  16. Preheat the oven to 210C.
  17. 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.
  18. The total times these muffins take in the oven is about 22 minutes. (Depends on your batter though, so check for the centre).
  19. Let the muffins cool in the pan for a bit, then carefully remove from the tray and let it cool completely. Serve and enjoy!
These muffins stay soft, fresh, and moist covered at room temperature for up to 5 days. Glazed or unglazed muffins freeze well for up to 2 months.

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.
Recipe by La Petit Chef at