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    Home » Breakfast » Muffins and Breads » Double Chocolate Muffins

    Double Chocolate Muffins

    Last updated on March 29, 2022. Originally posted on March 29, 2022 By Elaine 40 Comments

    703 shares
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    Double Chocolate Muffins for Pinterest

    Want to start your day with the best double chocolate muffins you’ve ever tried? Of course you do. Ready in under 30 minutes, this mouth-watering chocolate muffin recipe makes the perfect on-the-go breakfast or decadent snack.

    Real close up view of one of the chocolate muffins with a bite taken out

    Okay, I’m going to be real here, I eat 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 are simply out of this world.

    I happen to think that these muffins are the best 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.”

    You see, it’s not a cupcake, it’s a muffin. It has a totally different texture than a cupcake or cake and you can have it with your coffee in the morning or as a snack, as well as a sweet little treat after dinner.

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.

    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)

    Left - cocoa powder, flour and sugar. Right - egg, milk, oil and a bowl

    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)

    Left - All the muffin ingredients in a white bowl with a muffin tin in the back. Right - chocolate chips in a measuring cup with the bowl in the back

    Step five

    Spoon the batter into the muffin pan.

    Nine muffin cups filled with the chocolate muffin batter

    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.

    Muffins cooling on a wire rack


    Overhead shot!

    Overhead view of the muffins on a white plate

    Let’s plate one!

    One of the chocolate muffins on a plate with a big plate of them in the background

    Let the eating commence!

    A bite taken out of one of the chocolate muffins and the big plate filled with whole muffins in the background

    Other popular muffin recipes

    • Date nut
    • Butter rum
    • Morning glory

    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 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!

    A wire rack with chocolate muffins cooling

    Double Chocolate Muffins

    Want to start your day with the best double chocolate muffins you’ve ever tried? Of course you do. Ready in under 30 minutes, this mouth-watering chocolate muffin recipe makes the perfect on-the-go breakfast or decadent snack. 
    5 from 19 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: Breakfast
    Keyword: chocolate chocolate chip muffins, chocolate muffins
    Prep Time: 5 minutes
    Cook Time: 22 minutes
    Total Time: 27 minutes
    Servings: 9 muffins
    Calories: 433kcal
    Author: Elaine Benoit

    Ingredients

    • 2 cups spelt flour or all purpose
    • ½ cup unsweetened cocoa powder
    • ½ cup brown sugar not packed
    • ½ cup white sugar
    • 1 teaspoon baking soda
    • ½ cup olive oil or vegetable oil
    • ½ cup milk
    • ½ cup yogurt
    • 1 egg
    • 1 cup Ghirardelli chocolate chips

    Instructions

    • 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).
      2 cups spelt flour, ½ cup unsweetened cocoa powder, ½ cup brown sugar, ½ cup white sugar, 1 teaspoon baking soda
    • Add oil, milk, yogurt and egg.
      ½ cup olive oil, ½ cup milk, ½ cup yogurt, 1 egg
    • Mix with rubber spatula until just combined.
    • 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.
    • Enjoy.

    Equipment

    8 cup measuring glass
    rubber spatula
    muffin pan
    muffin cups
    See all my favorite tools and gift ideas at my Amazon Store page!Check out Elaine’s Amazon Store!

    Notes

    Tips on making the these muffins:
    • 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.

    Nutrition

    Serving: 1muffin | Calories: 433kcal | Carbohydrates: 60g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 159mg | Potassium: 138mg | Fiber: 5g | Sugar: 36g | Vitamin A: 110IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 2.4mg
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    703 shares

    This post may contain affiliate links, which means I get a small commission, at no additional cost to you,  if you click the link and buy. You can read my disclosure here.

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    Reader Interactions

    Comments

    1. Nadia

      March 10, 2016 at 8:21 am

      Those look fabulous and I am sure no one in our house will say they are not a good breakfast food!

      Reply
      • Elaine

        March 10, 2016 at 8:42 am

        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

        Reply
    2. Patty

      March 16, 2017 at 4:50 am

      Now that’s a wonderful recipe Elaine, these look so delicious and tempting, what a glorious breakfast they make, nomnom! 🙂

      Reply
      • Elaine

        March 16, 2017 at 8:20 am

        Hehe. Indeed they do! Thank you Patty!

        Reply
    3. Joyce

      March 23, 2018 at 2:35 pm

      My daughter made these and couldn’t stop raving about them. I can’t wait to make them myself.

      Reply
      • Elaine

        January 28, 2019 at 1:08 pm

        That’s so fun to hear Joyce. Thank you for your comment.

        Reply
    4. Katie

      January 28, 2019 at 11:15 am

      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 😉

      Reply
      • Elaine

        January 28, 2019 at 11:36 am

        Hehe! Me too! They are definitely muffins! Thanks Katie!

        Reply
    5. Jessica Formicola

      January 28, 2019 at 11:29 am

      You had me at double chocolate! Definitely making these for breakfast this week!

      Reply
      • Elaine

        January 28, 2019 at 11:37 am

        Woohoo! Thanks Jessica!

        Reply
    6. Carrie | Clean Eating Kitchen

      January 28, 2019 at 11:47 am

      The texture of these muffins looks just perfect! I’m going to make a batch of these on the weekend 🙂

      Reply
      • Elaine

        January 28, 2019 at 1:06 pm

        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. 🙂

        Reply
    7. Jacqueline Debono

      January 28, 2019 at 12:03 pm

      What fabulous photos! I just want to reach into the screen and grab one of these muffins now! They look amazing!

      Reply
      • Elaine

        January 28, 2019 at 1:06 pm

        Thanks Jacqueline! 🙂

        Reply
    8. Cliona Keane

      January 28, 2019 at 12:09 pm

      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!

      Reply
      • Elaine

        January 28, 2019 at 1:07 pm

        They are so yummy! I hope you enjoy them, Cliona! Thanks for your comment.

        Reply
    9. Dawn - Girl Heart Food

      January 28, 2019 at 6:45 pm

      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!

      Reply
      • Elaine

        January 30, 2019 at 11:06 am

        Hehe. Thanks Dawn! 🙂

        Reply
    10. Corina Blum

      January 29, 2019 at 1:59 am

      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.

      Reply
      • Elaine

        January 30, 2019 at 11:07 am

        Yay for chocolate muffins! 🙂 Thanks Corina!

        Reply
    11. Gloria

      January 29, 2019 at 9:14 am

      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!!

      Reply
      • Elaine

        January 30, 2019 at 11:07 am

        Lol! I find excuses to eat these muffins, for sure. Thanks Gloria.

        Reply
    12. Anna

      January 29, 2019 at 1:23 pm

      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!

      Reply
      • Elaine

        January 30, 2019 at 11:08 am

        Hehe! Thank you Anna! I love baking with olive oil!

        Reply
    13. Analida Braeger

      January 30, 2019 at 11:16 am

      Chocolate and chocolate, sign me up! I love chocolate muffins, especially for breakfast. These look extra special with the Ghiradeli chocolate. Thanks for sharing.

      Reply
      • Elaine

        January 30, 2019 at 11:37 am

        Thank you Analida! I could eat one of these muffins every single day! The end.

        Reply
    14. Kiki Johnson

      January 31, 2019 at 6:23 am

      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!

      Reply
      • Elaine

        January 31, 2019 at 9:48 am

        Thanks so much Kiki! Freezing them makes me not eat the whole batch one after the other 🙂

        Reply
    15. Leslie Haasch

      February 03, 2019 at 4:50 pm

      I’m down for double chocolate ANYTHING, but especially if I can I pass it off for breakfast 🙂

      Reply
      • Elaine

        February 04, 2019 at 11:57 am

        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.

        Reply
    16. lauren

      February 03, 2019 at 11:11 pm

      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.

      Reply
      • Elaine

        February 04, 2019 at 11:57 am

        Thanks Lauren, hehe! The yogurt gives the muffins a great texture!

        Reply
    17. Eileen Kelly

      February 04, 2019 at 12:11 am

      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!

      Reply
      • Elaine

        February 04, 2019 at 11:58 am

        Thanks Eileen. 🙂 I love spelt flour and use it almost exclusively in place of all purpose. I hope you enjoy the muffins!

        Reply
    18. Jyothi (Jo)

      February 04, 2019 at 1:20 am

      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,

      Reply
      • Elaine

        February 04, 2019 at 12:00 pm

        Thanks Jo! I love to freeze them so I won’t eat them all one after the other. 🙂

        Reply
    19. Claire | The Simple, Sweet Life

      February 04, 2019 at 2:38 am

      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!

      Reply
    20. Jagruti Dhanecha

      February 04, 2019 at 3:41 am

      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!

      Reply
    21. Julie

      February 06, 2019 at 4:54 pm

      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!

      Reply
      • Elaine

        February 07, 2019 at 1:15 pm

        Lol! My hubby makes fun of me for eating what he considers dessert for breakfast. 😉 Thanks Julie!

        Reply

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    Hi, I'm Elaine! I'm so glad you stopped by. Here you will find lots of tasty cocktails, comforting food and inspiration for your next meal. I LOVE chocolate, almost all foods, blogging, photography and spending time with my hubby!

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