Double chocolate muffins are as rich and indulgent as they sound.
Hubby thought these tasted like homemade Ho-Hos. It’s been a minute since either of us has had one, but from what I remember, he is right. There is no cream filling, but they have the same rich chocolate flavor.
These definitely fall under the dessert muffin category. You could enjoy one after a meal, maybe with a coffee. Yum. If you love a sweet, indulgent muffin, be sure to try this monster cookie variety!
But I wouldn’t argue if you wanted to enjoy one for breakfast. 🙂
Ingredients
Flour & Baking Soda: The structure and leavening for the muffins.
Sugar: Makes the muffins sweet.
Cocoa Powder: One of the chocolates in the double chocolate muffins.
Cinnamon: This might sound unusual in a chocolate muffin, but the warmth of cinnamon goes nicely with the sweet chocolate.
Salt: Enhances the flavor and contrasts the sweet flavor.
Eggs: Gives the muffins richness and structure.
Plain Greek Yogurt or Sour Cream: I have made this recipe with both. They were equally delicious and I couldn’t tell the difference. Greek yogurt is an easy way to cut fat and calories and increase protein. I love Chobani.
Milk: Helps keep the muffins moist. I use either almond milk or skim milk.
Canola Oil: Makes the muffins moist and delicious.
Vanilla Extract: Adds great flavor.
Chocolate Chips: I used a mix of dark and semi-sweet chocolate chips. Use whatever you have on hand, it will be delicious.
Instructions
Preheat the oven and prep your muffins tins or cups. I like my reusable silicon cups.
Combine the dry ingredients and stir until you can’t see any streaks of the ingredients. In a separate bowl, beat your eggs. Then add the Greek yogurt (or sour cream), milk, canola oil, and vanilla.
Add the flour mixture to the wet ingredients and stir until just combined. Fold in the chocolate chips.
Fill the muffin cups, I like to use a cookie scoop. Bake until the tops spring back when lightly touched and a tester comes out clean.
Allow to cool slightly and eat at least one while warm out of the oven. Those melty chocolate chips take it over the top. Enjoy!
Double Chocolate Muffins
Ingredients
- 1½ cups flour
- ½ cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1¼ tsp baking soda
- dash of cinnamon
- ¼ tsp salt
- 2 eggs
- ½ cup Greek yogurt or sour cream
- ⅓ cup milk
- ⅓ cup canola oil
- ½ tsp vanilla extract
- ¾ cup chocolate chips milk, semi-sweet, or dark chocolate
Instructions
- Preheat oven to 325° F. Lightly grease a standard 12-cup muffin tin with non-stick cooking spray.
- In a medium bowl, combine the flour, sugar, cocoa powder, baking soda, cinnamon, and salt. Stir to combine until no streaks of cocoa or flour are present.
- In a large bowl beat the eggs. Add the yogurt, milk, canola oil and vanilla extract. Add the dry ingredients and stir just until moistened. Fold in the chocolate chips.
- Fill muffin cups nearly full with batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool. Enjoy warm or at room temperature.