Few more days and the month of February is over.
I can’t believe winter is almost behind us. We had a couple of snowflakes but none lasted more than a day.
Flowers are blooming along my drive-way, birds are chirping, the sun is shining. Despite the gusty winds we had yesterday I could probably say spring is here.
At the stores colorful Easter decorations are taking place the pink/red Valentine ones. No more chocolate boxes. No more roses. Wait! Who says we can have chocolate only around Valentine’s day?!?
If you ask me, chocolate is a year round thing.
Few days ago I was reading Lisa’s blog Parsley, Sage, Desserts and Line Drives and was surprised I missed her post Announcing Bread Baking day #47, a monthly event started by Zorra in 2007
Lisa’s challenge was, and I quote
I’m asking you all to make any bread you like, as long as it contains yeast, wild or commercial, and incorporate chocolate into your bread any way you want, whether it be all chocolate, bits of chocolate, swirls of chocolate, chocolate stuffed, chocolate topped etc. The possibilities are endless.
My first though was to make chocolate babka, then chocolate panettone but in the end I decided to make some chocolate yeast muffins.
Now, the name might suggest is a sweet muffin, but it’s quite bitter. I only used 1/4 cup sugar and added 3 oz 100% chocolate to the dough. If you want a sweet version I highly advice you to double the amount of sugar and chose a sweeter chocolate.
We enjoyed them for breakfast or as afternoon pick-me-up treat. Hubby opened one in two and spread some peanut butter on it. That was so good I stole the idea immediately.
You can spread some butter and jam on them, Nutella, anyone?
Ingredients
- 1 1/2 cups (180 grams) all purpose flour
- 1 1/2 cups (180 grams) whole wheat flour
- 1 tsp. dry yeast
- 1/4 cup (60 ml) lukewarm water
- 2 tbsp ( 12 grams) unsweetened cocoa powder
- 1/2 tsp salt
- 1/4 cup (60 grams) sugar in the raw
- 2 tbsp grapeseed oil
- 3 oz 100% cocoa chocolate chopped
Instructions
- Sift the flours together in a mixing bowl, make a well in the middle and pour the 1/4 cups lukewarm water. Sprinkle the yeast on top and wait about 5-7 minutes until the yeast is dissolved and bubbles appear.
- Add the cocoa, salt, oil and sugar to the mixture.
- With the dough hook on start mixing slowly adding approximately 3/4 cup water or until the dough is elastic and it comes clean from the sides of the bowl.
- Take the dough out, press it down with your fingers to form a 10 inch circle, spread the chocolate on top of it and start kneading until all the chocolate is added in.
- Place the dough in a greased bowl, cover and let at room temperature until doubles in volume. Should take anywhere from 1 hour to 1 1/2 hours.
- When risen, divide the dough in 12 balls and place each one in a greased muffin pan.
- Cover again and wait another ! 40 minutes until the muffins are almost doubled in size.
- Meanwhile heat the oven to 400F.
- Bake the muffins in the preheated oven for about 30 minutes.
- Let cool slightly before removing them form the pan.
- Enjoy warm or cold!
Notes
All purpose flour can be used instead on whole wheat and vice-verse. Melted butter or vegetable oil make a good grapeseed oil substitution. If you prefer you can shape the dough into a loaf of bread. The second rise may take longer and so the baking time. Milk can be used instead of water. Recipe adapted from Bread and the bread machine
Sending love your way,
Roxana
Linking this recipe to Susan’s wonderful collection of yeast breads – Yeastspotting
{ 26 comments… read them below or add one }
I love this idea roxana! Kind of like a mini chocolate pannetone, but even better! I need to make little individual yeast breads sometime. They sound delicious, and sweet, but not too sweet. I can imagine they are delicious with raspberry jam
! Hope you have a wonderful Sunday!
Oh Roxana! These look marvelous! Never tried baking yeast muffins but I loved your take and surely will give this a shot!
Oh, these would be amazing with Nutella! I really need to break out my yeast this week…you are such an inspiration~
Oh Roxana I have been dying to see how these were going to turn out ever since you hinted at them on facebook. They look perfect – and so tasty! I love the idea of yeast and chocolate for a muffin.
I wish I were as skilled at baking as you are. I made chocolate bread a couple of years ago but it needed some tweaking. Love your version here, Roxana. As usual, these muffins look perfect.
These are so cute! I love the idea of a chocolate bread, I’ve never tried that before. It sound fantastic, even if it’s not sweet
And yours look perfect!
What?!? Chocolate and yeast? I gotta try these!
Oh goodness…so why are not neighbors? Oh, I remember, because you would never be able to get rid of me
These look amazing, and I think your hubby had the right idea 
Hope you have a great week, hugs
Oh my…these look amazing! And yes, I completely agree with you that chocolate is definitely a year-round thing.
I’d love one of these treats right now!
Such cute looking muffins and with chocolate .. why not!
you are so brilliant and awesome. I just love this muffins. So delicious looking and with yeast- just amazing
These sound awesome! What a great idea. I followed your new RSS feed so I won’t be missing out on your future yummy posts.
Hi Roxana! You’re so good at baking and it’s hard to believe you started baking a few years ago! I’ve been so busy and now look I was supposed to bake more often this year….what happened?! These chocolate muffins are very interesting and I would love to have some. Such an unique recipe!
Roxy I love your presentation..wow so beautiful and looks like from the magazine! I think you completed the challenge..great recipe and picture perfect photos!!
Oh my, I will have to give this a try! And you sure married a smart man, everyone knows Chocolate and Peanut Butter were meant to be together!
What a fun challenge! These chocolaty little muffins look so light and pillowy…and I bet they have perfect chocolate flavor with the cocoa powder and chopped chocolate!
fabulous times 100000000
These look so good. They look like soft, little, chocolate pillows. Absolutely dreamy.
I love the idea of yeast muffins, they look so soft and delicious, I can imagine all the combinations that I can do with them thanks a lot for sharing!
Yum Roxana, I was going to try to get something up for this too, but life got in way
. Love the chocolate yeast muffins, great idea for the chocolate lovers like us!
These sound so delicious and seem so light too (so light I would need to eat at least two at a time!). Sounds so good with a cup of tea.
Nature keeps teasing us with warm weather and chirping birds here, can’t wait for spring to come. Chocolate is absolutely a year round treat for me. Your yeast muffins look really good!
These muffins are awesome – they look great in the round-up!! I’m also trying these myself..so unique and lovely.
These yeast muffins look divine, I bet they taste delicious too. Will have to give it a go, thanks for the inspiration
aww wowee Lovey lovey/ Who would have thought chocolate yeast muffins. i could smell it together the chocolate and yeast as it’s baking!! Delish!
Such fun + delicious looking muffins!
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