I love it when people crave chocolate for breakfast. It's a defiant move that contradicts our Puritan prejudice against early morning indulgence. And you have to ask yourself: Is chocolate so bad? I've hung out with enough marathon runners to know the answer is no. Finally, cacao is a powerful superfood that pairs naturally with both coffee and tea. The trick is to combine it with other nutrient-dense ingredients. Case in point: these muffins. With Dutch-processed cocoa, dark chocolate, yogurt and rye flour, they are intensely chocolaty but not overly sweet.
I add a handful of chocolate chips, but you can leave them out – the muffins will be just as delicious. Never skip the step of dissolving the cocoa powder in boiling water before adding it to the dough. This is also known as “blooming”. Blooming is the best way to thoroughly dissolve the powder and enhance its chocolatey flavor. Make sure to use a flavorful, high-fat yogurt like moist Greek yogurt or skyr—it works well with the cocoa powder and creates a rich but balanced muffin that will last long after baking.
The woody, earthy flavor of rye pairs beautifully with the bold intensity of chocolate, making it the obvious flour choice here.
This recipe makes a moist, rich muffin that stays soft for a few days. I like to put it in the oven or microwave to get it soft and gooey.
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