These are truly the best double chocolate muffins in the world. The rich chocolate taste is enhanced by the big chocolate chips that are abundant in these delicious muffins.
Best in the world?? Bold statement made by me, huh? You better believe that I’ve tried many double chocolate muffins in my life and this recipe is the best I’ve tried thus far in my many years.
Now, the great thing about these muffins is you can have them for breakfast. “Wait a minute, wait a minute!” the purist yells out. “Don’t these really fall under the category of chocolate cupcakes?”
I smile gently, “Do you see any frosting?”
Purist shakes his head, no.
I pat his hand, “Alright then.”
You see, it’s not a cupcake, it’s a muffin. It has a totally different texture than a cupcake and you can have it with your coffee in the morning or as a snack, as well as a sweet little treat after dinner.
Tips on making the these muffins:
- If you can get the larger chocolate chips, do so. The brand I use is Ghirardelli – 60% cocao
- You can use any flour but I’m partial to sprouted spelt, which I recommend
- Don’t over mix the batter
- I use olive oil in my baking, but you can substitute it with any oil you prefer
- The muffins are so delicious warm
- The muffins also freeze well
How to make double chocolate muffins
Preheat the oven to 400 degrees Fahrenheit and line muffin pans with 9 parchment paper muffin cups.
Step one
Gather the dry ingredients – Cocoa powder, sugar and sprouted spelt flour and put them in a mixing bowl. (1)
Step two
Gather the wet ingredients – an egg, almond milk, plain Greek yogurt, olive oil. (2)
Step three
The wet ingredients added to the dry ingredients. (3)
Step four
Mix the ingredients until just combined. Fold in the chocolate chips. (4)
Step five
Spoon the batter into the muffin pan. (5)
Oven Time
Step six
Bake for 22 minutes. Remember all ovens are different, so test the biggest muffin with a cake tester and if they’re not done, put back them in the oven and then test again every 2 minutes until done.
Step seven
Let muffins cool for 5 minutes before removing from the pan and placing on a wire rack.
See how nice and high they get? That’s because you fill the muffin cups all the way to the top.
Overhead shot!
Let’s plate one!
Let the eating commence!
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I hope you enjoyed this double chocolate muffins recipe. I’m SURE you will!! What is your favorite muffin? Please leave me a comment to tell me what you think!
And as always, may all your dishes be delish!
If you’ve tried these double chocolate muffins or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
These chocolate chocolate chip muffins are just what the doctor ordered when you want a chocolate fix for breakfast!
- 2 cups spelt flour or all purpose
- 1/2 cup unsweetened cocoa powder
- 1/2 cup brown sugar not packed
- 1/2 cup white sugar
- 1 teaspoon baking soda
- 1/2 cup olive oil or vegetable oil
- 1/2 cup milk
- 1/2 cup yogurt
- 1 egg
- 1 cup Ghirardelli chocolate chips
- Preheat oven to 400 degrees F
Line a muffin tin with 9 paper cups
- In a large bowl, add dry ingredients (flour, cocoa powder, brown sugar, white sugar and baking soda)
- Add oil, milk, yogurt and egg
- Mix with rubber spatula until just combined
- Add chocolate chips and stir to incorporate
Spoon batter into muffin cups, fill all the way up and bake for 22 minutes. Test with a cake tester as all ovens are different - if not done, add 2 minutes and test again
- Let cool in pan for 5 minutes before removing to wire rack
Eat
- Smile
- Enjoy
Tips on making the these muffins:
- If you can get the larger chocolate chips, do so. Â The brand I use is Ghirardelli - 60% cocao
- You can use any flour. Â I'm partial to sprouted spelt
- Don't over mix the batter
- I use olive oil in my baking, but you can substitute it with any oil you prefer
- The muffins are so delicious warm
- They also freeze well
Those look fabulous and I am sure no one in our house will say they are not a good breakfast food!
Hey Nadia!
They are delicious! I have them for breakfast most days. It’s a guilty pleasure of mine. Wait! I don’t feel guilty, I feel gleeful!!
xo,
Elaine
Now that’s a wonderful recipe Elaine, these look so delicious and tempting, what a glorious breakfast they make, nomnom! 🙂
Hehe. Indeed they do! Thank you Patty!
My daughter made these and couldn’t stop raving about them. I can’t wait to make them myself.
That’s so fun to hear Joyce. Thank you for your comment.
These look SO delicious!! And I love when something this delicious is called a muffin and NOT a cupcake, so I don’t feel so guilty eating one for breakfast 😉
Hehe! Me too! They are definitely muffins! Thanks Katie!
You had me at double chocolate! Definitely making these for breakfast this week!
Woohoo! Thanks Jessica!
The texture of these muffins looks just perfect! I’m going to make a batch of these on the weekend 🙂
Thanks Carrie! You can also make them gluten free by replacing the spelt flour with 1 1/4 cup almond flour, 1/2 cup coconut flour and 1/4 cup tapioca flour. 🙂
What fabulous photos! I just want to reach into the screen and grab one of these muffins now! They look amazing!
Thanks Jacqueline! 🙂
I’m totally craving chocolate right now and these have me drooling! Definitely need to get the ingredients in to make them. Thanks for the recipes!
They are so yummy! I hope you enjoy them, Cliona! Thanks for your comment.
Oh yes! I’d love to have one of these for breakfast and totally agree with ya about the ‘no frosting’ part 😉 Love how chocolatey they are!
Hehe. Thanks Dawn! 🙂
My family love chocolate muffins! It’s great that they are so easy to make and they are perfect as after school snacks which is what I usually make them for.
Yay for chocolate muffins! 🙂 Thanks Corina!
Well, this is perfect with my morning coffee. Also with my afternoon latte. In fact, it would also work well for dessert too. Awesome….three places to eat this delicious muffin. Guess I better make a double batch!!
Lol! I find excuses to eat these muffins, for sure. Thanks Gloria.
Elaine, I wish there was an option to just ‘download’ one of these muffins straight away! The texture looks fantastic, and I love that you’ve used olive oil in them!
Hehe! Thank you Anna! I love baking with olive oil!
Chocolate and chocolate, sign me up! I love chocolate muffins, especially for breakfast. These look extra special with the Ghiradeli chocolate. Thanks for sharing.
Thank you Analida! I could eat one of these muffins every single day! The end.
These look SO GOOD! Love that you are using olive oil in this recipe and I would totally try that as well. Another major bonus is that you can freeze them. We are only a 2 people household! Perfect for us!
Thanks so much Kiki! Freezing them makes me not eat the whole batch one after the other 🙂
I’m down for double chocolate ANYTHING, but especially if I can I pass it off for breakfast 🙂
Hehe. Me too Leslie! I wish I knew how many of these muffins I’ve eaten in my life. Or maybe not as I’d probably be shocked at how many.
You had me at chocolate, but you sold me at double chocolate! This muffin sounds like the best way to start your day! The yogurt must make these so nice and tender.
Thanks Lauren, hehe! The yogurt gives the muffins a great texture!
What a great double chocolate muffin! I love that you used spelt flour because i just bought some and I have never used it before. So tomorrow, these muffins will be made! They are a great snack, dessert or my reward for taking my morning walk!
Thanks Eileen. 🙂 I love spelt flour and use it almost exclusively in place of all purpose. I hope you enjoy the muffins!
That is simple delicious! Double chocolate , double prefect treat and I’d love to have this morning with coffee! I’m so glad that you can freeze them. Now I get to make a large batch and eat them for a long term,
Thanks Jo! I love to freeze them so I won’t eat them all one after the other. 🙂
These chocolate muffins look so delicious and decadent! I’m definitely going to have to reward myself with a batch of these later this week!
Oh Gosh, these chocolatey chocolate chip muffins are heaven for chocolate lovers. I wouldn’t mind to have one and pair it with my strong coffee!
I have always made the muffin or cupcake distinction based on the amount of sugar included — I like that you ignore how much sugar is in there and just go based on frosting. No frosting, eat it for breakfast!
Lol! My hubby makes fun of me for eating what he considers dessert for breakfast. 😉 Thanks Julie!