Double Chocolate Muffins
These double chocolate muffins are rich, satisfying, and ready in under 30 minutes. With a tender crumb and bursts of melty chocolate in every bite, they’re ideal for a grab-and-go breakfast or an indulgent afternoon treat.
Okay, I’m being honest here: I make this chocolate muffin recipe a lot. You could say that I eat them at least a few times a week. Why? Because I’m a chocoholic and the flavor of these muffins is simply out of this world.
These muffins are the best chocolate recipe I’ve ever had. They are filled with dark chocolate chips and have a deep chocolate taste from using a good quality cocao powder.
Now, the great thing about these muffins is you can have them for breakfast. Hubby thinks they are more like a chocolate cupcake or chocolate cake. But as I tell him – “Do you see any frosting?
The purist shakes his head, no.
I pat his hand, “Alright then.”
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Helpful tips
- I use Ghirardelli 60% larger chocolate chips, but if you can’t get them, semi-sweet chocolate chips will do.
- Sprouted spelt is my favorite flour to use but if you can’t get any all purpose white flour will be fine.
- Don’t over mix the batter because you’ll get harder muffins. What I do is mix the dry and wet ingredients together until ‘almost mixed’ and then add the chocolate chips to finish mixing.
- Olive oil is my favorite oil to use in my baking, but you can substitute it with any vegetable oil like canola oil.
- Remember, all ovens are different. So, bake for 22 minutes, test the muffins and if it needs more time, add 2 minutes to the bake time.
- I freeze half the muffins each time I make them. I seal them in a airtight container like a ziiplock gallon bag and place them in the freezer.
How to make double chocolate muffins
Pre-step
Preheat the oven to 400 degrees Fahrenheit and line the muffin pan with 9 parchment paper muffin liners.
Step one
Gather the dry ingredients – Cocoa powder, sugar and sprouted spelt flour (A) and put them in a medium bowl. Use either a rubber spatula or a pastry blender to combine the flour mixture together.
Step two
Gather the wet ingredients – an egg, almond milk, plain Greek yogurt, olive oil. (B)
Step three
The wet ingredients added to the dry ingredients. (C)
Step four
Mix the ingredients until just combined. Fold in the chocolate chips. (D)
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Step five
Spoon the batter into the muffin pan.
Step six
Bake for 22 minutes. Remember all ovens are different, so test the biggest muffin with a cake tester or a toothpick, and if they’re not done, put them back in the oven and then test again every 2 minutes until done.
Step seven
Let the muffins cool for 5 minutes before removing them from the pan and placing them on a wire rack.
Let the eating commence!
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!
Other popular muffin recipes
And as always, may all your dishes be delish!
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Double Chocolate Muffins
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees F and line a muffin tin with nine paper cups.
- In a large bowl, add dry ingredients (flour, cocoa powder, brown sugar, white sugar and baking soda).2 cups spelt flour, 1/2 cup unsweetened cocoa powder, 1/2 cup brown sugar, 1/2 cup white sugar, 1 teaspoon baking soda
- Add oil, milk, yogurt and egg and mix with a rubber spatula until combined.1/2 cup olive oil, 1/2 cup milk, 1/2 cup yogurt, 1 egg
- Add chocolate chips and stir to incorporate.1 cup Ghirardelli chocolate chips
- 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, and enjoy.
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Helpful tips
- I use Ghirardelli 60% larger chocolate chips, but if you can’t get them, semi-sweet chocolate chips will do.
- Sprouted spelt is my favorite flour to use, but if you can’t find any, all-purpose white flour will be a suitable alternative.
- Don’t overmix the batter, as this can result in harder muffins. What I do is mix the dry and wet ingredients until ‘almost mixed’ and then add the chocolate chips to finish mixing.
- Olive oil is my favorite oil to use in baking, but you can substitute it with any vegetable oil, such as canola oil.
- Remember, all ovens are different. So, bake for 22 minutes, then test the muffins. If they need more time, add 2 minutes to the bake time.
- I freeze half the muffins each time I make them. I seal them in an airtight container, such as a Ziplock gallon bag, and place them in the freezer.
Nutrition
Originally published on March of 2016.
These were fabulous and no one in our house says they are not a good breakfast food!
Thanks, Nadia!
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 were SO fabulous!! 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!
The texture of these muffins was just perfect! And they are delicious.
Thanks Carrie!
Oh yes! I made these for breakfast and totally agree with ya about the ‘no frosting’ part 😉 Love how chocolatey they are!
Hehe. Thanks Dawn! 🙂
These were SO GOOD! Love that you used olive oil in this recipe. 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 🙂
What a great chocolate muffin! They are a great snack, dessert or my reward for taking my morning walk!
Thanks, Eileen. 🙂
That is simply delicious! Double chocolate , double prefect treat and I love to have this morning with coffee! I’m so glad that you can freeze them.
Thanks Jo!
These chocolate muffins are so delicious and decadent! I love them.
Thanks so much, Claire.