Double Chocolate Greek Yogurt Muffins
My first muffin recipe in quite some time! Only proceed if you like chocolate, coffee and breakfast.
I can’t believe I had never made a Dutch baby before last weekend. This is truly one of the greatest and easiest breakfasts, ever.
All we had to do was mix it up in a blender, and then bake it in a cast iron skillet. The end.
It was fun and a little suspenseful to watch. For the first half of the baking time, the pancake didn’t really do anything at all. I was worried I had messed it up!
Then, the bubbles started. It started to curl and crinkle and turn the most delicious-looking shade of golden brown.
While it baked, I cooked about a cup of frozen berries with a few tablespoons of water and a tablespoon or two of sugar – juust enough to break down the berries and form a bit of a syrup. And I zested an orange. If only I had had some cream on hand! (Note to self: never be unprepared for a whipped cream situation again!)
I also highly recommend powdered sugar on top. Exhibit A:
If all of those weren’t good enough reasons, the other great thing is, it’s just not that much food. There’s less flour and sugar and eggs than in a big batch of pancakes. You could split it between four people if you had something to go on the side — but Dave and I polished this off just fine on our own (and it wasn’t too much food).
We love making breakfast together and eat it every day – and I see a lot more of these in our future!