Double Chocolate Muffins

Name: Double Chocolate Muffins
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
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

Last updated on May 19, 2020. Originally posted on January 28, 2019 By Elaine 40 Comments

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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.

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

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.

Helpful tips

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

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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)

Cocoa, flour, sugar, egg, milk and oil on a bowl with chocolate chips. There is a muffin pan filled with the batter

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!

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

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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!