Perfectly chocolaty and delicious, these double chocolate muffins are a delightful treat anytime. They whip up fast and freeze well too.
Jump to Recipe
Well, well, well. How are things?
We’ve had a rough week to be honest. My little one caught a cold (AGAIN!) and there hasn’t been much snoozing going on around here at night time. She’s already the lightest sleep in the world, but throw a stuffy nose and a hacking cough in the mix and it’s pretty near impossible that she’ll last more than about 15 minutes asleep at one time. Good thing I’ve got nowhere to go today cause I’m pretty sure the bags under my eyes are embarrassingly large.
But in other news –its Friday!
I’m so glad it’s Friday, aren’t you? And what better way to celebrate than with double chocolate muffins.
I’ve said it before and I’ll say it again. Chocolate cures a lot of woes, my friend.
And we’ve been making dozens of these double chocolate muffins around here this week. I’m pretty sure we wouldn’t have survived without them.
Okay Okay, we would have survived. But it sure did help!
We usually eat these double chocolate muffins for a snack or even dessert. They are perfect for both because while they are sweet, they are not too sweet.
We’re not talking a-cupcake-disguised-as-a-muffin-kinda-sweet here, mmmkay?
While I’ve never considered double chocolate muffins an appropriate every day breakfast food, my kids tend to disagree with me there and that’s okay. There’s plenty of other foods that I’d rather them not eat for breakfast that I can allow a double chocolate muffin now and again.
And yes call me a hypocrite but I have been known to sneak one for breakfast when my kids are not looking.
Especially this week.
Shhhh. Don’t tell.
So let’s talk about the recipe for a second.
First off you won’t believe it because I’ve done it again.
It’s another mathematical miracle because it makes exactly 12 muffins.
Hallelujah!
But trust me when I tell you that a dozen muffins will NEVER be enough. So make sure you always at least double it so you have some frozen for later when you need them.
Because you WILL need them, my friends.
These double chocolate muffins freeze well
Frozen for later? Yes, did I mention you can freeze these? They are delicious frozen and reheated as long as you freeze them freshly cooled. In other words don’t wait for a day to freeze them.
Without even considering the highly unlikely probability that they will last that long without getting devoured, they will taste much fresher if you freeze them just as soon as they are baked and cooled.
Okay before I leave you to rush to the kitchen in your bunny slippers and hunt down double chocolate muffin ingredients like a maniac, I have just one more thing to tell you.
This cookie scoop is the perrrrrfect kitchen tool for scooping muffin batter. It’s changed my life.
Okay off you go!
Have a great weekend.
Double Chocolate Muffins
Perfectly chocolaty and delicious, these double chocolate muffins are a delightful treat anytime. They whip up fast and freeze well too.
Ingredients
- 1 ⅛ cup (5.15 ounces) all-purpose flour see note
- ¼ cup (1 ounce) cocoa powder
- ½ teaspoon salt
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅜ cup (3 ounces) unsweetened applesauce
- ¼ cup canola oil
- ¾ cup (5.6 ounces) light brown sugar
- 2 large eggs
- ¾ teaspoon vanilla extract
- ½ cup (4 ounces) plain yogurt or sour cream
- ¾ cup (4.5 ounces) chocolate chips see note
Instructions
-
Preheat oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners or grease with nonstick cooking spray.
-
In a medium bowl add flour, cocoa powder, salt, baking powder, and baking soda and mix well. Set aside.
-
In a large bowl add applesauce, oil, brown sugar, eggs, vanilla, and yogurt (or sour cream) and whisk well until smooth and combined.
-
Add the dry ingredients to the wet ingredients then add the chocolate chips on top. Stir with a rubber spatula just until mixed, being careful not to over-mix.
-
Fill prepared muffin tins evenly, about two-thirds of the way full. A #20 cookie scoop makes it really easy. Bake in preheated oven for 16-18 minutes until tops spring back to the touch and a toothpick inserted in center comes out clean.
Recipe Notes
1. I’ve made this recipe with up to half whole grain flour (I used a combination of freshly ground barley, brown rice, and spelt) and they turned out a bit heartier, but still very tasty.
2. My preferred chocolate chips in this recipe are the Ghiradelli brand (dark or semi-sweet), but you can try any kind you like.
3. These muffins freeze wonderfully well. I usually just wait until they cool completely and pack them into freezer bags. Then when it’s time to unthaw them, I pop them in the microwave or toaster oven for a few seconds.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
My family absolutely loved these! They are sooo yummy! Definitely a recipe I’ll be making over and over! Thanks, Heather!!!
Oh good! Glad you liked them. They are definitely a favorite around here. 🙂