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A wire rack with chocolate muffins cooling
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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. 
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

Equipment

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.
  • 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, 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.
    1/2 cup olive oil, 1/2 cup milk, 1/2 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.

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