These delicious Double Chocolate Cookie Dough Muffins are a perfect blend of rich cocoa and chocolate chip cookies, delivering a delightful treat with every bite. Moist and fluffy on the inside and crunchy in the outside!
Why you’ll love this Chocolate Cookie Dough Muffins
- Great for On-the-Go: Convenient and portable, these muffins are perfect for busy lifestyles, travel, or packed lunches.
- Crowd-Pleaser: Loved by both adults and children, these muffins are a hit at parties, school events, and family gatherings.
- No Artificial Additives: Made with wholesome, natural ingredients, free from artificial preservatives, flavors, and colors.
Ingredient alternatives for Chocolate Chip Cookie Muffins
- Ghee: Olive oil, coconut oil, avocado oil are a great substitutes for ghee in chocolate chip cookie dough muffins.
- Coconut sugar: Replace with any granulated sugar of choice like.
Double Chocolate Cookie Dough Muffins
These delicious Double Chocolate Cookie Dough Muffins are a perfect blend of rich cocoa and chocolate chip cookies, delivering a delightful treat with every bite. Moist and fluffy on the inside and crunchy in the outside!
Equipment
- Oven
Ingredients
Chocolate Chip Cookie Topping:
- 1/4 cup ghee 60 g
- 1/3 cup coconut sugar 65 g
- 1 egg
- 1/2 teaspoon vanilla 2.5 ml
- 2/3 cup oat flour 60 g
- 1/2 cup almond flour 45 g
- 1/2 teaspoon baking soda 2 g
- 1/4 teaspoon salt 1.5 g
- 1/4 cup dark chocolate chips 40 g
Chocolate Muffins Base:
- 1 cup + 1/8 cup oat flour 85 g
- 1/4 cup unsweetened cocoa powder 25 g
- 1/2 teaspoon baking soda 2 g
- 1 teaspoon baking powder 4 g
- 2 eggs
- 1/2 cup milk 120 g
- 1/3 cup coconut sugar 65 g
- 1/4 cup coconut oil 60 g
Instructions
- Preheat oven to 350F (175C).
Chocolate Chip Cookie Topping:
- In a bowl, whisk together ghee, coconut sugar, egg and vanilla extract until well combined.
- In a separate bowl, combine oat flour, almond flour, baking soda, salt and chocolate chips.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- With the help of a rolling pin, flatten the dough and leave aside.
Chocolate Muffins Base:
- In a bowl, combine all the wet ingredients, including the eggs, milk, coconut sugar and olive oil. Whisk them together until well blended.
- Next, gradually incorporate the dry ingredients, such as oat flour, unsweetened cocoa powder, baking soda and baking powder and stir until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each one.
- Add pieces of chocolate chip cookie dough on top of each muffin cup.
- Place the muffin tin in the preheated oven and bake for 18-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
Storage:
Store muffins in an airtight container or a resealable plastic bag for 2-3 days at room temperature. Or refrigerate for up to 1 week.
Nutrition
Serving: 3 muffinsCalories: 367kcalCarbohydrates: 36gProtein: 7gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 101mgSodium: 455mgPotassium: 207mgFiber: 3gSugar: 15gVitamin A: 120IUVitamin C: 0.04mgCalcium: 115mgIron: 2mg
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Chocolate cookies my favorite dessert after meals
Hi! I’m so glad to hear that. They are also my favorite. But, in this case, it comes with a plus with muffins included 🙂
Completely delicious!
Thank you so much! I’m so glad you liked it:)