Enjoy the best ever Double Chocolate Chip Muffins that are incredibly moist and healthy. This easy recipe uses wholesome ingredients to create rich, chocolatey treats perfect for any time of day.

Substitutions for Best-ever Chocolate Muffins

• You can substitute part or all of the all-purpose flour with whole wheat flour.
• Use coconut sugar or a sugar substitute like stevia for a lower glycemic index option.
• Replace some or all of the oil with unsweetened applesauce to reduce fat content.

Serving suggestions

These muffins are delicious served warm, especially with a glass of cold milk or a cup of hot coffee.

Storage for Moist Chocolate Muffins

Store muffins in an airtight container at room temperature for up to 3 days.For longer storage, freeze muffins individually wrapped in plastic wrap and place them in a freezer bag. Thaw at room temperature or warm in the microwave before serving.

Double Chocolate Chip Muffins

Valerie Lee

Enjoy the best ever Double Chocolate Chip Muffins that are incredibly moist and healthy. This easy recipe uses wholesome ingredients to create rich, chocolatey treats perfect for any time of day.

4 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 6

Calories 248 kcal

Equipment

• Oven

Ingredients

  

1x2x3x

• 1 cup whole wheat flour
• 1/2 cup unsweetened cocoa powder
• 1/2 cup coconut sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsweetened applesauce
• 1/4 cup coconut oil
• 1/2 cup plain Greek yogurt
• 1 teaspoon vanilla extract
• 1/2 cup milk of choice
• 2 eggs

Toppings

• Dark chocolate chips

Cook ModePrevent your screen from going dark

Instructions

 

• Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with cupcake liners or lightly greasing it with cooking spray.
• In a large mixing bowl, whisk together the dry ingredients.
• In a separate bowl, whisk the wet ingredients.
• Add the wet ingredients to the bowl of dry ingredients and stir until just combined.
• Scoop the batter into the prepared cupcake liners, filling each about two-thirds full to allow room for the muffins to rise. Add dark chocolate chips on top of each muffin for extra chocolatey goodness.
• Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
• Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Notes

Storage:

Store muffins in an airtight container at room temperature for up to 3 days.

Note: The calories of this recipe are an estimate. Use a nutritional fact calculator of your choice.

Nutrition

Serving: 1gCalories: 248kcalCarbohydrates: 34gProtein: 8gFat: 12gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 55mgSodium: 341mgPotassium: 241mgFiber: 5gSugar: 12gVitamin A: 88IUVitamin C: 0.2mgCalcium: 108mgIron: 2mg

Keywords best ever chocolate muffins, chocolate muffins, double chocolate muffins, moist chocolate muffins

Tried this recipe?Tag or mention @oatslady for a repost in the stories