These are truly the best chocolatey chocolate chip muffins in the world. Bold statement made by me, huh? You better believe that I’ve tried many chocolatey chocolate chip 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.
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 little sweet treat after dinner.
Purist: “See!? Dessert! Just like I said: a cupcake!”
Me: “Hush now!”
Of course, the purist voice is in my imagination but I felt it had to be shared!
Everyone loves these muffins. They are delish personified.
Enough already. On the the recipe:
Preheat the oven to 400 degrees Fahrenheit.
In the below photo, I included my grandmother Bena’s hand crank beaters just for fun. I won’t use beaters of any kind, I hand stir the ingredients.
I grab a large mixing bowl and add some spelt flour, unsweetened cocoa, brown and white sugar and baking soda.
Next up are the wet ingredients.
I use olive oil, but you can use vegetable oil if you want. I also put in one egg, some milk and some plain greek yogurt.
I just plop it all on top of the dry ingredients.
I use my rubber spatula to stir it all together until just combined.
Time for my favorite ingredient, the chocolate chips. I use a cup of the chips. I fill the measuring cup with the big chocolate chips and top it off with the regular sized ones.
I stir them into the batter and line my muffin tin. Okay, here’s where it gets funny. I don’t know about you, but I don’t like little muffins, so I never make 12 muffins. Ever! I make 9 muffins because if I just had one of the smaller muffins, I’d be tempted to eat two. Yes, I’ll admit it, I’m a little piggy. ?
I wanted to show you the two different large muffin cups I use. I prefer the white ones because they contain the muffins so nicely, but I can’t always get them, so I use these when I run out. The great thing about these is that they are made of parchment paper and peel off easily.
Time to spoon the batter into the cups. I fill the brown ones to the top. I fill the white ones 3/4 full.
Into the oven they go! I set the timer for 22 minutes and wait patiently while they bake. Or not so patiently, depending on whether or not I’m making them for my breakfast.
See? The ones in the front have a nice muffin cap and the ones in the back are contained in the paper cup.
Yum Yummity YUM!
All that is left is to let them cool for 5 minutes before you take them out of the tin and put them onto a wire rack.
Look at them! They are great right out of the oven or totally cooled or days after you bake them. They also freeze really nicely. I usually freeze half of them so they stay fresh longer.
I always eat one of these glorious muffins the day I make them. Quality check, people!
Here are a few views of this delish muffin.
Now, my favorite part. Opening one up and gazing at the chocolate yumminess!
Let the eating commence!
I hope you enjoyed this recipe. I’m SURE you will enjoy these muffins when you make them! Feel free to pin any photo to Pinterest and yum the recipe to Yummly! And be sure to leave me a comment to tell me what you think!Print
These chocolatey chocolate chip muffins are just what the doctor ordered when you want a chocolate fix for breakfast!
- 2 cups of 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 chocolate chips
- Preheat oven to 400 degrees F
- Line 9 muffin tin with 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, either fill the cup or use super big cups and fill 3/4
- Bake for 22 minutes
- Test and put back in if tester doesn’t come out clean
- Let cool in pan for 5 minutes before removing to wire rack
- Split open a muffin
- Smell the chocolatey goodness
- Dig in
- Wipe chocolate from lips and cheeks