Feb 2, 2014

Double Chocolate Chip Muffins

double chocolate muffin1


I can’t believe that I have waited this long to share what might be my favorite muffin/cupcake! They are dangerously delicious and I’ve now made them at least 6 times in the past few months! It’s almost like a brownie and a cupcake/muffin came together to make the perfect bite size dessert for all chocolate lovers! But the best part is that if you check out the ingredient list, you’ll see that there is no butter or oil! Yep, that’s right, these little guys can be put in the healthy or at least healthier category making them that much better! The first time I made them, I added icing to transform it into a real cupcake but honestly, I don’t even think the icing is necessary. That’s really saying something too, because boy do I love homemade icing. But these muffins can completely stand on their own with no added icing top hat! Bottom line is that you have to make these, like yesterday, because they too will become your favorite!

Here’s what you need:


(Adapted slightly from Sally’s Baking Addiction. Makes 12 standard cupcakes.)

  • 3/4 cup unsweetened, natural applesauce
  • 3/4 cup plain greek yogurt
  • 1 large egg
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup bittersweet chocolate chips
  • handful of mini chocolate chips for on top

(Preheat the oven to 425 degrees.) Another great thing about these muffins is that you can mix everything by hand. Start by mixing the wet ingredients. Add the applesauce, yogurt, egg, granulated sugar, honey, and vanilla extract to a large bowl and mix until the mixture is smooth. You can use a spatula or whisk for this.

wet ingredients

Add in the salt, baking powder, baking soda and give it a quick stir. Pour in the cocoa powder and mix everything together. Once incorporated, add in the all-purpose and whole wheat flour. Last in are the chocolate chips. I like to stir after each of these additions just to make sure everything is combined at each step. Also, I don’t recommend using all whole wheat flour. I think the whole wheat taste will actually overpower things and each bite will have the wheat after taste. Not so great for a chocolate dessert!

batter complete


Prepare your muffin tin with cooking spray and fill each muffin cup approximately 3/4 of the way. I prefer to use a larger ice cream scooper for this step so that each cup is filled with about the same amount of batter and it also speeds up the process for me.

muffins pre-baked

It’s optional, but I decided to sprinkle some mini chocolate chips on top of each muffin. An extra bite of chocolate is never a bad thing!

muffin pre-baked


The baking directions are a little different for these than normal muffins, but Sally really knows what she’s talking about! Let the muffins bake at 425 degrees for just five minutes. Then lower the oven to 375 and let them cook for an additional 13 minutes. The blast of heat at the beginning helps them rise so that you have puffy muffins rather than flat. For some reason the puffy muffins always seem that much more enticing! About midway through the cook time on these muffins you should start smelling intense chocolate! Puffy muffin, intense chocolate scent…it will be hard to let these cool off before taking a bite!

muffin baked


Let the muffins cool in the pan for only about 3 minutes. Use a knife to then help wiggle each muffin out and let them finish cooling on a wire wrack. It’s completely up to you how long you wait until you dive in!

double chocolate muffin2


I try to make these muffins last as long as possible but it’s just so hard when they taste THIS good! I keep them in an air-tight container and after the first day, our favorite thing is to warm them up for just a few minutes in the microwave so that the chocolate starts to melt just a bit again. It’s as close as you can get to that fresh out of the oven effect. But, honestly, give me this muffin warm, cold, in the middle, no matter, I’ll take it! We have four left on the counter as I am typing this I’m already trying to decide how much time before I can make them again! I also can say that these are great to have as dessert the week leading up to running a half marathon. You’re supposed to eat carbs, carbs and more carbs so I decided on these so that I could even enjoy a carb-dessert! Really, I just find any excuse to make these! For now, that’s double chocolate chip muffins…in the shell of a nut!

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