Mini yogurt plumcakes with chocolate chips are those little cakes that smell like home, slow breakfasts and impromptu snacks. They are soft, indulgent and so easy to make that they immediately become a “go-to” recipe to keep on hand. Whether you have a Thermomix (Bimby) or prefer to mix everything in a simple bowl, the batter is ready in minutes and without fuss: just combine the ingredients, fold in the chocolate chips and you’re done.
Perfect for young and old, they keep well and are ideal to take to school, work or to enjoy on the couch with a cup of tea. In short, an easy, quick and irresistible recipe that smells good and instantly lifts the mood.
Here are more breakfast ideas, all for dunking into coffee or tea
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 25 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for mini yogurt plumcakes with chocolate chips
- 1 2/3 cups all-purpose flour (type 00) (about 200 g)
- 2/3 cup lactose-free yogurt (or regular; about 150 g)
- 1/2 cup granulated sugar (about 100 g)
- 6 tbsp sunflower oil (about 80 g (≈ 3/8 cup))
- 1/4 cup oat drink (or regular milk; about 60 g (60 ml / 2 fl oz))
- 2 eggs
- 2 tsp baking powder (for cakes) (about 8 g)
- 1 packet vanillin (vanilla powder)
- 1/2 cup dark chocolate chips (about 80 g (≈ 3 oz))
Tools
- 1 Thermomix (Bimby) Bimby tm31 – tm5 – tm6 – tm7
- Bowls
- Whisks / Electric mixer
- Mini loaf pans
Preparation of mini yogurt plumcakes with chocolate chips
WITH THE THERMOMIX (BIMBY): Put the sugar and eggs in the mixing bowl and blend at speed 5 for 1 minute. Add the yogurt, oil and milk, mixing at speed 5 for 30 seconds. Add the flour, vanillin and baking powder, combining at speed 5 for 1 minute. Finally, pour in the chocolate chips and fold them in with a spatula.
WITHOUT A THERMOMIX: Put the sugar and eggs in a bowl (or in the stand mixer) and beat for a couple of minutes with an electric mixer or whisk attachment. Add the yogurt, oil and milk and stir with the whisk for a few seconds. Add the flour, vanillin and baking powder, mix and finally fold in the chocolate chips. Combine everything well.
BAKING: Spoon the batter into the mini loaf pans, filling them only two-thirds full. Bake at 338°F (170°C) on the conventional (static) setting for 25 minutes in a preheated oven.
TIPS & NOTES
Storage
Once completely cooled, place them in an airtight container or a well-sealed food bag.
Keep them at room temperature, away from heat sources and humidity.
If you want to keep them even softer, wrap each one individually in plastic wrap.
Shelf life
At room temperature they remain soft for 3–4 days.
Refrigeration is not necessary, but if it’s very hot you can store them there: they will last up to 5–6 days, remembering to bring them back to room temperature before eating.
They can also be frozen: they last 2–3 months. Just thaw at room temperature or heat a few seconds in the microwave to make them soft again.
🌈 Delicious variations to try
🍫 Extra chocolate
Add a tablespoon of unsweetened cocoa to the batter.
Use dark, milk or white chocolate chips for an even richer mix.
🍋 Citrus version
Replace plain yogurt with lemon yogurt.
Add grated lemon or orange zest for a fresh, light aroma.
🍓 Fruity
Add small pieces of strawberries, apples or pears to the batter.
Or use white chocolate chips and raspberries for a more elegant touch.
🥥 Coconut lovers
Add 2 tablespoons of desiccated coconut to the batter.
Perfect with dark chocolate chips or a coconut glaze.
🍪 With nuts
Add coarsely chopped almonds, hazelnuts or walnuts.
Great for a more “energetic” breakfast.
🌾 Wholegrain
Use half all-purpose flour and half whole wheat flour.
Add an extra tablespoon of oil to keep them moist.
