Double Chocolate Muffins
These double chocolate muffins deliver deep chocolate flavor with a soft, moist texture. They come together quickly and are packed with cocoa and chocolate chips for a rich, bakery-style treat at home.
Servings 9 muffins
Calories 433kcal
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.
Notes
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
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