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
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Preheat oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners or grease with nonstick cooking spray.
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In a medium bowl add flour, cocoa powder, salt, baking powder, and baking soda and mix well. Set aside.
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In a large bowl add applesauce, oil, brown sugar, eggs, vanilla, and yogurt (or sour cream) and whisk well until smooth and combined.
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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.
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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.