Ive made these a handful of times & they never fail. Whisk dry ingredients in a separate bowl: flour, baking powder, baking soda and salt. Some like to store in the fridge, but you don’t have to. Thanks. I have made 2 batches of these and they are wonderful so moist great texture, light and fluffy. I used hazelnut oil in lieu of vegetable oil, and I omitted the chocolate chips. Place in the oven to bake for 7 minutes at 400 degrees, then reduce the heat to 350 degrees and continue baking for 10-12 more minutes. Does it make a difference if we use full-fat Greek yogurt or nonfat? I didn’t have enough flour so I used cake flour to complete it. I think this is the best double chocolate muffin recipe I have used to date. I love this receipt! That is great! I’m trying to give her the best I can, she knows Her Daddy & I love her! We followed the directions and they are the best I’ve ever made and eaten…so moist and tender they are like satin on the inside! Our cocoa and water mix was perfect. I wonder if you could sprinkle a dusting of semi-course sea salt on the tops of them before baking for a sharp contrast with the chocolate. function loadmcsf(){ These are my family’s favorite & they are so soft! Check back in a week and I’ll let you know how they turned out. Make our easy muffins for breakfast, afternoon tea, or a coffee morning. My husband loves chocolate chocolate chip muffins from Fred Meyers so instead of buying them I decided to make them myself. And the resulting muffins (baked in a stoneware muffin pan with no papers) were so incredibly light and fluffy and tasty! A little bit confusing since I did not see the step where it said to add the chocolate mixture and the sour cream. Also to help with sweetness, I added a 1/4 cup of chocolate pea protein powder (sweetened with stevia) and omitted both tablespoons in the flour amounts. I replaced the 1\2 tsp baking soda with 2 1\4 tsp bakeing powder, and I didnt add anything in place of sour cream. I can’t see a kid, oops, young lady, (in high school) not eating. Keep an eye on them while baking mine only took 15 mins - … How do you store these beauties after they’re baked? However, I add 3/4 c. of fresh cranberries. cocoa powder, eggs, caster sugar, self raising flour, butter and 2 more. Will probably use cocao nibs too. Sprinkle the chocolate chips over the top of the muffins. *I used Guittard Cocoa Rouge. Hope that helps! Fill greased or paper-lined muffin cups two-thirds full. Preheat oven to 400 degrees. but when I mixed the wet in the dry ingredients I think it was way to much milk…. Combine mixtures and beat 1 minute. Delicious muffins the whole family loved! Grease 12 muffin cups or line with paper muffin … Since it doesn't have frosting, it's not a cupcake…right? For this recipe, can I use a 12 oz bag of chocolate chips and reserve 1/3 cup of chocolate chips for the tops? ♥Please Watch in HD♥ Open Me~ DID ANY OF YOU GUYS NOTICE ANYTHING DIFFERENT ABOUT THE VOICE OVER??? Good luck . I’ll keep my eye out for your picture! Will try with coconut oil next time. I only needed 6 tablespoons. concerning baking soda, baking powder, or risk of over mixing? The mixing method used to make these chocolate muffins is called the muffin mixing method. There are also several other factors that create dry muffins: over-mixing, over-baking and correct oven temperature (to name a few). I am so satisfied with my decison on that! Loved these muffins! I did just 6 hence halved the quantities which Im feeling sorry for now…i should have done 12 muffins…they were great. Excellent recipe. I even doubled the batch cuz the pic looks amazing. Dough is like a bread dough. I made these muffins vegan and oil free and they are amazing! I made these for the first time today. I think coffee enhances the chocolate flavor. These banana muffins … Also i used colored chocolate chips that got very brown from the high temp These Best Ever Greek Yogurt Chocolate Chip Muffins are the perfect low-fat sweet snack made with Greek yogurt! In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Just in a tupperware container at room temperature . Your email address will not be published. With other flours? I made them for the county fair and for our bake-sale fundraiser, and they were a hit! Vegan Subs: I would start checking them at the 25 minute mark, though they may take up to 30 minutes. Cracks should look slightly moist and edges should be firm. 1 2/3 cup of flour could be as much as 2 1/4 cup if you were to just take your measuring cup and scoop it up in the bag of flour that hasn’t been airated. Fold in chocolate chips. Ha. Add to the sugar and oil, beat for 1 minute. These double chocolate muffins are EVERYTHING. These are so rich and heavenly! This is an easy moist chocolate muffin recipe that is filled with chocolate chips. When you want to freeze these muffins you need to let them cool completely and then put them in a freezer bag for up to 2 months. These muffins were amazing. I made these today but wasn’t to fond of the flavor. If you would like to share a recipe, please re-write the recipe in your own words and link back to the original post. They came out delicious! Notify me via e-mail if anyone answers my comment. This recipe was adapted from the Little Sweet Baker.. My kids ( and myself as well) loved it! I made these today, great recipe. If you are anything like me, adding chocolate to any meal is a good idea…and these rich chocolate muffins do NOT disappoint. Hope your friend likes them! Delicious and so easy. I used organic raw sugar (no brown sugar in the house) and added a tablespoon of blackstrap molasses. I did add a little extra salt and doubled the vanilla. The muffin batter is flavored with cocoa powder and chocolate chips are added to create decadent double chocolate muffins. My kids couldn’t be happier! Learn how your comment data is processed. It works like a charm. I’m actually from Finland and I had to convert cups to dl and so on, but it was worth it! I was out of baking powder, so I increased the baking soda to 1 teaspoon and added 1/4 cup buttermilk. These turned out amazing!!!! I want to bake more? The muffin mixing method used to make this recipe serves to keep muffins tender and to reduce the amount of gluten formation. I added Mint Extract then on top I added Andes Mint chunks, (which I put in processor frozen to take them down to even smaller pieces. if(mcsfInited)return;mcsfInited=!0;console.log("load maichimp files"); Had them out at room temp for 4 days & then today 4/30 I put them in the refrigerator & they still tasted so awesome. Next week Orange. First batch I made to the recipe and just added a Table spoon of dissolved coffee granules as I love the depth it gives to chocolate cakes. After pinning half a dozen recipe options for double chocolate chip muffins, I decided to try yours. ☺. My kids are in heaven whenever I make these. can I use plain yogurt instead of sour cream or greek yogurt?? please advice. One way to find out , Your email address will not be published. EASY Moist Banana Muffins Recipe made with yogurt! Add the egg mixture and then pour … These are extra-special! The wet ingredients for the chocolate muffins include milk, oil, an egg, and vanilla extract. Gradually … However, all cocoa powders are different, you may need to add an extra tablespoon, and that’s totally ok! So happy to hear that! Store your muffins at room temperature in an airtight bag. These will last about a week at room temperature if properly stored in an airtight container. That could be the difference between dry muffins or moist ones. Forgot this. Can i use normal sugar instead of brown sugar ? They turned out great!! Thanks Dorinda. I greased the tins and dusted them with cocoa powder—probably added another 2 Tablespoons total to the recipe. I like that they are crunchy on the exterior and gave a nice tender muffin inside just as described. Thank you so much for sharing that! Oh my goodness this was fabulous. Will use these for Valentines party. Thank you! It worked great. document.head.appendChild(s); forgot the strainer part of the program, which is what is lined with the cheesecloth. In a large bowl, whisk the butter, yogurt, eggs, sugar, and milk. Thank you. Thanks for sharing the recipe. I suggest baking them at 425 F (220 C) for the first 10 minutes of the baking time. Although I do have one doubt. View full privacy and disclosure policy. Not too sweet and perfect texture. Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). I do this with dark chocolate cookies, so I bet it would be amazing on these too! I added pumpkin and sunflower seeds, flax meal Amaranth seeds, pecans, old fashioned oats. And, of course, I included fresh cranberries. Hi Kersten! I will be baking many more of these my friends love them. GREAT recipe!!! The texture has to be JUST right! Thanks for the recipe! Line a standard 12-cup muffin pan … It’s hard to find a recipe that gives a perfect result in taste and texture. Find decadent chocolate muffins and chocolate chip muffin recipes, plus how-to videos and baking tips. Thanks!!! Some weights or at least an explanation on if you packed the flour during measuring or not. Portion the muffins out in a muffin tin and top with more chocolate chips if desired. Position a rack in the center of the oven and preheat to 425°F. I love that you were able to customize them and they still turned out amazing. https://www.skinnytaste.com/yogurt-chocolate-chip-muffins/ Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. Thank you!!! Soooo I tried the recipe and follow with the directions 1 cup of milk (235ml)…. P.S. I used Ghirardelli chocolate chips and my Greek yogurt … These muffins look so delicious & moorish. These healthy muffins only need 2 tablespoons of butter and 1/4 cup brown sugar! I baked a good number of muffins but only 5 made it to the camera. Skip. I swapped a bit of the flour for some organic dark rye flour and some quick oats, I also added mint choc chips instead of plain choc. Hi Ronald, I have not tried this recipe with alternative flours. Oh, what a super idea, the coffee!! Some chocolate muffins recipes make use of chocolate chips but I wanted a simpler version thus omitting the chips. Thanks for sharing the recipe I look forward to trying other recipes on your site. I’m extremely picky when it comes to muffins. plus at the end of recipe mixing you add 1 C. HOT water. Just wondering if they would freeze well? The muffin batter is flavored with cocoa powder and chocolate chips are added to create decadent double chocolate muffins. Also I liked how sweet but not too sweet they are. This greatly increases the moisture and richness of the muffins and makes it all that more delicious! My family really likes these muffins alot, this past batch I put a little milk chocolate chips, butterscotch chips & semisweet chocolate chips in & they were a real big hit. We my 6 year old son and I just made these super delightful muffin/cupcakes. Is it okay to use buttermilk if sour cream or yogurt are not available? Fold in 1 cup of the chocolate chip with a spatula. These will last about a week at room temperature if properly stored in an airtight container. And thanks for letting me know about the cocoa powder, I will definitely make a note of that! We loved your version so much I use as a base for ALL my muffins (except for the Bishop’s Bread, that is a very ‘Special’ recipe from a lady who meant the world to me.. Just leaving out the chocolate for the other versions. Yummy! Do you happen to have baking times for minis? also contributes to the structure and gives the muffins the chocolate flavor.Â. Great recipe! I use a probiotic plain yogurt I get from Aldis, “Fit and Active”. Wowzers! You can always add minutes. Definitely adding this to my recipe book! Not good for cup cakes though, they fall apart, to moist. Have you substituted oil with apple sauce and used flax eggs before? I have made this recipe both with plain yogurt and sour cream and they always turn out great. This site uses Akismet to reduce spam. I used coconut oil and greek yogurt. Love that you give ingredients in grams and ml. I’d suggest lining a 9×5-inch pan with parchment paper or spraying it well. What really inspired you or encourage you to make your recipes? Thank you for the recipe. I used coconut oil and left out the chips (my husband asked me not to leave the chips out next time) but I really enjoyed these. Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at BakerBettie.com. The more chocolate, the better! Thanks for sharing. These rich and tender chocolate muffins make a perfect breakfast treat. It’s definitely a huge plus that it’s so easy to make!! You’re welcome! I used coconut oil/yogurt and they turned out just right. The recipe made six large, 400 at 23 minutes. Did you have your pan(s) lined with liners? hi..i am an amateur baker. I loved them! Hi, I’d love to make mini muffins with this recipe. I’m back. Find decadent chocolate muffins and chocolate chip muffin recipes, plus how-to videos and baking tips. Chocolate Coconut Yogurt Muffins Recipe Tips and Tricks. Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! Made them for Valentine’s Day tomorrow. Thank you for trying it! You can bake these with paper liners or spray the tin with non-stick spray. Do you store in an airtight container or put them in the refrigerator? The muffins turn out decadent, moist, and fluffy with nice domed tops. I put the amount stated in a triple layer of cheesecloth and cover with a paper towel and leave in fridge for 24-48 or more hours, checking every day. Would this recipe work as a sheet cake? How can I make them without the cocoa powder & hot water? In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. I wanted to make a batch and gift it to my friend the next day. NOTE: DO NO OVER MIX! These muffins are amazing. I’ve made these per instructions before and they were delicious! Im still believing in the high bake time rising them but in the end ???? we’re pretty fussy and know what we like so very well done ? It’s like starting the day with a dessert. Preheat oven to 400 degrees F (200 degrees C). I followed the recipe exactly and they turned out fantastic. s.src="//downloads.mailchimp.com/js/signup-forms/popup/unique-methods/embed.js"; Thanks! Very good and super moist. Content may not be duplicated or republished without permission (please email me). Also when I mix the chocolate powder I’ll add a tablespoon of coconut oil (melted ), or butter. Take your pick from tempting chocolate or fruit versions, plus cheesy savoury bakes. Combine all of the wet ingredients in a separate bowl and whisk together. I just made them and my son took the mixing bowl and ran. I haven’t. Very easy to make, with my 7 year old help. I just decreased the brown sugar a little, used greek yogurt in place of sour cream  and before putting them in the oven, I sprinkled some sea salt on top of the muffins. That makes me so happy to hear! tasted horrible!! They take less than 30 minutes and if you like to bake you probably … No sour cream but I had Greek yogurt so even swap. It really does make things taste extra chocolately doesn’t it? My son likes muffins in the morning so it’s a great new addition. It’s my daughter’s fourth birthday today and she was even able to help me with adding ingredients to the mixer bowl. Sorry. is there any special way to store them? Love that! var s=document.createElement("script");s.defer="defer";s.onload=function(){}; Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts 45 mins . I will be trying that this weekend (erythriyrol). Added about 1/4 cup flax and chia seeds. Thanks for sharing Irene! I made these last night and they are soooo good! I am so happy to hear that you enjoyed these muffins! Your recipe has been a staple in our house for a while, perfect for packed lunches. These muffins turned out amazing. Made these this morning and they are unreal good! I just made half this recipe, got eight, and they turned out great. I found this recipe last night on an internet search because I was craving chocolate muffins. They’ll turn out just as good! This greatly increases the moisture and richness of the muffins and makes it all that more delicious! That said, try adding a 1/4 cup of granulated sugar to the recipe as written and see if that makes a difference . I also reduced sugar a bit as I am unable to eat things that are too sweet. Very tasty muffins with yogurt for moisture and plenty of chocolate chips. Please help!!! Thanks for the recipe! Chocolate muffins, that is, that do not have sugar added to them. The cracks should look slightly moist and the edges should be firm. I didn’t have sour cream or Greek yogurt so I just used normal organic yogurt. And white chocolate chips also sound delicious! These chocolate muffins are the best I’ve ever tasted. Required fields are marked *. I suggest doing that for all of your muffin recipes. Definitely saving this one! if(typeof window.dojoRequire==="function"){window.dojoRequire(["mojo/signup-forms/Loader"],function(L){L.start({"baseUrl":"mc.us20.list-manage.com","uuid":"b40628e79a1996da74db6dead","lid":"23f88db553","uniqueMethods":true})}) BAKE at 400 degrees for 7 minutes, reduce temperature to 350 degrees and bake for an additional 10-12 minutes. Perhaps if the recipe was doubled? They are very good the next day too. Or does it have to be brown sugar for the flavor to be right? I combined the buttermilk with the sour cream. I was absolutely great. I personally haven’t tried, so I can’t say how they would turn out. Scrumptious muffins. I make them for my Great Niece so I’m sure she east something in the morning before school. I used silk vanilla yogurt in place of sour cream and white chocolate chips because that’s what I had on hand. Let them thaw in the fridge overnight and then let them come to room temperature. i did everything i put the oven on the correct temperature mixed dry ingredients then wet ingredients gave them the time they were meant to have, absaloutely horrible do not waste your time and money on these! so easy to make, very delicious and moist. I plan on posting a chocolate chip muffin recipe later in the summer- so stay tuned . I used caramel morsels since I didn’t have chocolate chips, I doubled the vanilla and added an extra 1/8th -1/4th cup of sugar. I sometimes use milk in the recipe seems the (won’t even go to what kind of ‘mother’ she has!!! They are scrumptious! These muffins are very tasty! I used one mashed banana instead of the two eggs and coconut cream (from the top of the coconut milk in a can) with some salt apple cider vinegar and lemon juice mixed in). Thanks for posting a super easy and yummy recipe. The hot oven burnt the chocolate chips on top and muffins around the top edge, with no extra rise. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This batter makes 10-12 muffins depending on big the wells in your muffin tin are. How would this affect the muffins? They turned out great! can you tell me where did i go wrong? Awesome recipe..came out super moist and is a big hit. First ever muffins and total success your recipe was an all round winner…do you have any other flavour combinations recommendations? Thanks for sharing… so happy you liked them . i bake a lot & usually end up tweaking recipes to get them “just so.” Not these! No vegetable oil, so I melted butter. For me, a muffin has a nice domed top, doesn’t have frosting, and shouldn’t give me a sugar rush during breakfast. Coming out of the oven and I added Nutella in with the mix and a small 1/4 teaspoon of Nutella on top with white chocolate chips. However I was only ablee to make 7 muffins. I made these for my 4 boys this weekend. Made this recipe in a 9×5″ bread pan baked for 40 minutes(cause I am too lazy to do muffins) it is delicious. The dry ingredients for the chocolate muffins include flour, granulated sugar, cocoa powder, salt, and baking powder. To satisfy more breakfast chocolate cravings check out Perfect Chocolate Chip Muffins, Triple Chocolate Banana Muffins, & Triple Chocolate Granola Bars. I grind my own beans and take it down to powder, I think I get a richer coffee flavor. Beat on high for 2 minutes. Hi there, For the dairy I used fat free Greek yogurt. Wonderfully chocolaty. Hope that helps! Thanks so much for sharing!! How about you provide some proper measurements for those of us who don’t like our baked goods to turn out completely different than what the recipe’s creator intended. In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Could you tell me how long they would need to be in the oven? Great for breakfast or a snack! They came out great. Can u substitute the all purpose flour? I just made these and they are delicious!! I used regular Probiotic Organic Plain Yogurt which I set to drain for 48 hrs. Can you make these in jumbo sized muffin pan? Add your eggs last, then you can do the little finger swipe and taste it, then adjust your sugar this way. I have to say, I am so impressed! My son asked, “Can you make these exact muffins but with vanilla?” Thanks Natalie! Thanks for a great chocolate, chocolate chip muffin recipe. Yummy muffins… this was just a FYI on cook time and size. Thank you for this great recipe ……. I suggest doing that for all of your muffin recipes. These are just as good, if not better, and I know exactly what’s going into them (always a bonus). I love the addition of coffee! Add this dry mix to eggs and Chelsea White Sugar. Thanks! Also a pinch of cinnamon and a pinch of cardamom. How much more water should I add to the cocoa powder if I’m using a dark chocolate cocoa powder? In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. I made them gluten free and they were amazing! Mmmmm!! My super picky fiancee loved these more than the ones we buy at the bakery. I’ve made a batch of muffins about every 1-2 months for the last 5 years…and my wife says these are the best I’ve ever made. If you want to make it gluten free, I would suggest trying a gluten free baking blend. Hi! You want to use melted coconut oil for the batter. Line a standard size muffin tin with liners; set aside. !THANKS BITTIE SOOO MUCH!!!!!!! Amazingly delicious recipe!! How long do they last? Thank you for this delicious recipe! Amazing recipe! They're a chocolate lover's dream! They were really good and all went in one day. Vegan, oil free here but still love chocolate! Could you use a sugar substitute? I made these for my daughter & 2 granddaughters, 16 months & 4 years old. But Oh So Totally Worth It!! These are very tasty remind me of chocolate chocolate chip muffins from Costco. stuck to the bun cases and didn’t taste of anything. Enjoy! So delish! I can see you’ve truly put your heart into this recipe & it’s one of the best I’ve ever tried. Glad your kids loved it as much as mine . I am thinking I would use sugar instead of brown sugar. Thank you for the recipe. These moist chocolate muffins are incredibly easy to make and come together in less than 30 minutes! Easy . YUM. You should never pack flour when measuring. Bake for 18 - 20 minutes or until a toothpick inserted into a muffin comes out clean. They are so easy to make and so moist! Divide the batter among the 12 cups. Im still having a bite while writing now. I didn’t have chocolate chips so I chopped chocolate (milk chocolate and chocolate with 43% cocoa) – the melted chocolate inside muffins was divine 🙂. Super tender, moist and bursting with chocolate flavor. make sure to have a big glass of milk nearby, you’ll definitely need it , These turned out amazing. Now if I can just hold myself to only one…yeah, right! In fact I have question: have you or do you have a version of this recipe that is VANILLA chocolate chip? Oh. You know when you walk by the baker section at a store, and you take a deep breath in and your mouth waters from the smell? These rich chocolate muffins have a delicious double dose of chocolate, but they also contain a lot of ingredients I eat at breakfast anyway, like milk, eggs, and our secret — Greek yogurt, which adds tenderness and protein. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. I make a different kind each week for her. Thanks for the easy recipe! Your email address will not be published. Your email address will not be published. I love the idea of using coffee extract instead of vanilla; I’ll try it next time. This makes a difference, helps to keep the moisture in. My kids weren’t to happy with them. It turned out really great! I am totally a beginner at baking and even for my clumsy self, these came out super moist and PERFECT! In another large bowl, mix flour, baking powder, salt and sugar. I used Hershey’s Dark Cocoa and that needed much more than 6 tbsps of water to get a paste. Mix in eggs and vanilla. Add the vanilla essence, Meadow Fresh Original Milk and melted Tararua Butter. Feel free to use any high quality cocoa powder. These chocolate muffins can easily be made vegan by substituting the egg for 1/4 cup of applesauce or mashed banana. My second batch I added dark and white chocolate chunks and they were delicious. I used hot coffee rather than water (same amount). Tried out these muffins today, they come out moist and absolutely delicious as mentioned in the recipe.They were a hit with my hubby and a difficult to please “ 12 year old“.Thanks for this super easy delicious recipe! They’re very most and cake-like, not dense like a typical muffin. You are so welcome!! milk fat’ adds a touch more moisture. Would you like any fruit in the recipe? Such as erythritol or xylitol instead of the brown sugar? Thank you for sharing!! This recipe makes use of basic baking ingredients, I am pretty sure you got all them all in your pantry. thank you! Once the muffins have the initial burst of heat, they will finish baking at a lower temperature. Combine the dry ingredients in a large mixing bowl by whisking them together. I used coconut oil since we love to use it. Nice Irish spelling on your name, love it. Absolutely mouth watering. Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full. Next, whisk cocoa and hot water in small bowl until smooth paste forms. I am going to assume that when it says to alternate the sour cream and dry ingredients it means the sour cream added to the chocolate mixture. I used coconut oil instead of vegetable and added a bit extra sour cream. } Thanks for sharing your tasty creation. I made a batch of these muffins last night. Trying to modify for a new strict diet for the hubby. document.addEventListener("resize",loadmcsf); First, beat sugar and oil in a large mixing bowl or stand mixer on high 2 minutes. They turned out great and werent even salty becouse of the extra bakeing soda. Fold in the melted … Glad to hear that you enjoyed them- our kiddos love them too! The recipe was easy and quite hassle free. Stir in 1 1/2 cup chocolate chips. }else setTimeout(postLoadMC,220) Chocolate Chip Muffins Allrecipes UK. If your jar of coconut oil is solid, just scoop out a chunk and microwave it for 20-30 seconds to melt. Yes, full-fat will be more moist, but you can use non-fat. But I have a question. Let them thaw in the fridge overnight and then let them come to room temperature. A chocolate lovers dream!! I don't like overly sweet things so Cut sugar in half. I have a ‘Super Moist Chocolate Cake that calls for not only 1 C. of any type Sour Milk. of the ‘Coffee Powder instead of the liquid coffee, which , speaking for myself, isn’t strong enough. The mixing method used to make these chocolate muffins is called the muffin … Can you tell me the best way to store them? Everyone loves them. In another bowl, stir together the flour, baking powder, cinnamon, and chocolate powder. Yogurt Chocolate Chip Muffins, so moist and high in protein thanks to Greek Yogurt! This time I tried recipe with carob in lieu of cocoa. . my only doubt is: the next day the muffins turned very hard. These were the first muffins I tried out after buying my convection oven! I’m so glad to hear that you enjoyed these muffins! (I sometimes like that bite; depends on the overall taste of the chocolate though.). If you love the mix of banana and chocolate you will love these light muffins! I used 1 cup all purpose flour, 1/3 cup almond flour and 1/3 cup whole wheat flour. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. Gradually, alternate adding mixtures: dry ingredients and sour cream to the large mixing bowl. Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. No muffin papers. You can see this recipe is very forgiving; I read all the versions and substitutes other people went for. For sure gonna make these again! Anything double chocolate is an instant winner in my books. I based my chocolate muffin recipe off my basic muffin recipe. Love that I can pronounce all the ingredients. according to the regular muffing recipe is just 2/3 cup of milk… would it be this instead?Â, Its because its a moist chocolate muffin so the mixure will be runny but dont worry it’ll work out. . Hi can I use cake flour instead of all purpose? i do love how they rise. I used whole wheat flour because that’s all I had in the house. Thanks for the great recipe! I also added chocolate chips to make these muffins even more chocolatey! Sprinkle chocolate chips on top. I followed the recipe exact and used sour cream instead of yogurt. function postLoadMC(){ I’m wanting to make these into mini muffins. Required fields are marked *. Very moist and fluffy. Natalie these were complete perfection! I want to make these as Blondie muffins cuz all the other recipes I make the centers sink. This method creates muffins that are tender, fluffy, and moist. Kids will ask for more! This recipe was a total hit with the family and has replaced our morning CostCo muffin fix. I use 1-2 tsp. Combine the wet and dry mixtures and mix until no lumps are left. Loved these muffins! However, that recipe uses whole wheat flour as well as ingredient alternatives that this recipe does not offer. document.addEventListener("scroll",function(){if(window.scrollY>11)loadmcsf()}); in this recipe we have substituted the milk for sour cream. You can also watch the video within the post for a better idea of how to make these muffins. Hi Meri! Otherwise I followed the recipe. Easy . DO NOT OVER-MIX. Can I use 1/4 cup coarse sugar for the muffin tops? Save my name, email, and website in this browser for the next time I comment. I used 1 teaspoon coffee extract and 1 teaspoon of vanilla extract. The brown sugar adds both moisture and flavor to these muffins. half way in the oven… don’t think it is going to work…. This is what my whole house smells like. The process of making chocolate muffins is incredibly simple and these muffins come together in less than 30 minutes!  Pin it for Later ». That makes me so happy to hear! postLoadMC() I hate when they’re rubbery, dry or oddly squishy. I added just a dash moe sugar but literally just a little more, like a tablespoon. we’re in the UK but my husband is from US, i made your double chocolate muffins and followed the recipe to the tee and i think they are probably the best we ever baked and far superior to any that we’ve ever store bought (although that doesn’t happen very often!). Chocolate Chip Muffins without Oil Recipes 71,778 Recipes. Thank you! I made these with 1/2C chocolate chips & 1/2C smashed girl scout thin mints then sprinkled the thin mints on top. Would full-fat be moister? These are delicious! Thanks for sharing. Doubled the recipe. I re-worded the instructions to make them more clear. Also fold in the chocolate chips at this point. Also you may need to add just a bit touch more water. Any advice for doubling this recipe–esp. These do not taste sweet at all. Muffins turned out great. I just saw this recipe and I ran out of muffin tins so I put the extra batter in a bread pan. I haven’t gotten the ratio down quite right yet. Bakery style, warm, melt-in-your-mouth fun! Copyright & Privacy Information: All content and photography is copyright Life Made Simple and Natalie Dicks, ©2010-2019, unless otherwise stated. Hi Jayne! I used light olive oil, vanilla yogurt instead of sour cream. I will never buy another chocolate muffin again! Add the eggs and vanilla, mix until combined. all the things my family like. Thanks for sharing it. Thank you so much for this perfect recipe!! love the recipe, just HAD to leave a comment! Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. The recipe was very easy to follow. I’m sure it would work just fine. Try adding to or replacing the chocolate chips with any of these sweet suggestions: Storing/Freezing: Store your muffins at room temperature in an airtight bag. I like to sprinkle the tops of my muffins with more chocolate chips to make them extra chocolatey and pretty. Thank you for a FANTASTIC muffin recipe! Technically any liquid fat can be used for these muffins, however, fat that stays liquid at room temperature (such as vegetable, canola, or olive oil) will produce muffins that stay the most tender when cooled. I used your recipe and the muffins turned out well. Fill cupcake liners using a large scoop (approximately 3.5 TB). I also used almond milk vanilla yogurt in place of Greek yogurt. the muffins are delicious! I liked being able to use the mixer, the process seemed totally doable, and the pictures were lovely. I have a serious sweet tooth and a passion for food photography. By adding the chocolate chips to the dry ingredients, you’ll get an even dispersion of chips throughout the muffins. Sooooo good! Substituted apple sauce for oil and used two flax eggs. I added 1tb spoon extra of milk (i used cashew milk in my recipe). I plan to make them again very soon. In a separate bowl, combine the Edmonds Standard Grade Flour, cocoa powder, Edmonds Baking Powder. ???? Love that you were able to successfully swap some of those ingredients out! they use Espresso Powder Coffee. On T.V. In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt. I made your double chocolate muffins, not chocolate, chocolate muffins, sorry. In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. I’d check on it starting at the 40 minute mark, and then every 5 minutes after. Thank u for sharing your recipe x. I love this recipe i made them together with my mom and we did them the next day and saved the recipe but we used grated dark milk chocolate intead if choc chips and they were yummy!!! Let me know if you do try it and how it goes! The secret to getting domed tops on your chocolate muffins is to start baking them at a high heat. Hateful is the only word I can use cleanly! Both recipes are for a chocolate-like taste in a muffin. Who doesn’t love chocolate for breakfast?! Thanks for sharing. I used coconut oil which worked great. This recipe stands up to a lot of  variation as you can see. Totally right! My husband and son flipped out for them too. This is what she’s use to! Welcome to my happy place! Base Recipe Used: Basic Muffin Recipe; This easy chocolate muffin recipe is incredibly moist and intensely chocolate! Bless You and Thanks. To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly … Then you’ll toss in the chocolate chips. This site contains affiliate links and sponsored posts. just had to stop by and tell you the i just found your blog and it’s AWESOME. We have replaced them as well! allrecipes.com.au/recipe/31871/chocolate-chocolate-chip-muffins.aspx You are welcome! No sticking issues. These were wonderful! Pour the wet ingredients into the dry ingredients and stir with a spoon or a rubber spatula until just combined. Hi CJ, sorry about the confusion. Yes, the Costco muffins are a tad bit sweeter (I prefer my baked goods to be less sweet than the stuff you get at bakeries). 8 ratings 3.8 out of 5 star rating. I used coconut oil and in place of hot water coffee for a richer chocolate taste. Our new favourite chocolate muffin. Hi Lisa! This recipe features zucchini, coconut oil, nonfat Greek yogurt, cocoa powder, honey, and chocolate chips for a lighter way to satisfy your chocolate cravings. ... golden caster sugar, natural yogurt, eggs and 3 more. Just not sure of only 5 minutes because they are raw in the middle (but has nothing to do with recipe) Next time I plan to use coffee yogurt instead of fat free Greek yogurt. I haven’t made this specific recipe mini, but I would maybe start checking them around 12 minutes. Hi, Natalie. Fold in 1 cup chocolate chips with spatula. I tried your recipe. When you want to freeze these muffins you need to let them cool completely and then put them in a freezer bag for up to 2 months. I love adding a bit of espresso powder to my chocolate recipes. The best part? I made this for all my kids before school this am and they loved them. This high heat will give rapidly begin evaporating the water in the muffins, creating steam which helps the muffins to rise quickly. These muffins also work well with a standard gluten free flour blend such as, 1/2 cup (50 gr) cocoa powder (dutch processed preferred but natural cocoa powder can be used), 1/2 cup (120 ml) vegetable oil or canola oil, 1 cup (170 gr) chocolate chips + more for topping if desired. I personally wouldn’t swap it for granulated sugar. My entire family thinks these are the best muffins for breakfast and dessert! Finally, allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely. . I put half in the freezer because I could see myself eating them all lol. So i just made them this minute!  I hope you’ll enjoy these double chocolate muffins as much as our family does, they’re a breeze to whip up and are always gone in seconds. I love hearing that, thank you for coming back to share Nimmy! I didnt have sour cream or bakeing soda. Wow, a bit of a pain for me being disabled, to much standing. They were a hit. That works too I will have to do that! Fold flour mixture gently into wet mixture, folding until just barely combined. I cooked (btw…12 FULL muffins so that could also) them an additional 5 minutes.  Mmmmmmmm so good So ‘MY’ baby eats in the morning! \ We are used to eating the costco muffins. Sift dry ingredients: the flour, cocoa powders, baking agents, and salt all get sifted together into a large bowl. Learn how your comment data is processed. This recipe is for anyone asking how do you make chocolate muffins from scratch. So light and fluffy inside – Yum yum. So moist and yummy. A R. Reisman recipe. Also a bit of cinnamon and cardamom would be a real great addition. Thank You for your dedication to your craft and ‘US’ here. Choco-mel muffins. They are super chocolatey and moist, without a ton of oil and sugar. mcsfInited=!1; If you are needing a sweet, chocolaty treat…this is it! Personally, I like to use Greek yogurt in a lot of baked goods to get more protein, so I modified Lily’s recipe … Thank you! I’ll never buy a pack of chocolate muffins from Costco again! Deliciously caramelly and creamy 15 mins . Perfect texture. Perfect Choco muffins!! Um, I tried some other of your recipes and they turned out really well!!!! I’ll share this one and try again with my own jazz. Im a beginner in baking. Nevertheless next time I’ll add a little bit more sugar just to satisfy my sweet tooth. Thank you for sharing it???????????????? For added moisture in this recipe we have substituted the milk for sour cream. s.setAttribute("data-dojo-config","usePlainJson: true, isDebug: false"); Last week it was Mini Bishop’s Bread sans fruit and chocolate, just basic like a type of streusel topped coffee cake. worst baking ever!! Despite all the adjustments to the initial recipe, I would call this one a real winner. Spray a 12 cup muffin pan with cooking spray or line the pan with paper muffin liners. Very good. These muffins are PERFECTION – moist, tender and studded with semisweet chocolate. Straining was not necessary. Thanks! I made these tonight. Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter. If I wanted to make six big muffins instead of 12 regular muffins, how would I adjust the cooking time? Sometimes we skip the chocolate chips and swirl peanut butter into the tops, so good too!! This easy chocolate muffin recipe is incredibly moist and intensely chocolate! Absolutely delicious. document.addEventListener("mousemove",loadmcsf); They can be stored in a container & left out on the counter. We love to eat them straight out of the oven while the chocolate on top is still nice and gooey. When I’m craving chocolate and want something warm & homemade stat, these Double Chocolate Muffins are my go-to recipe.. Seriously do good. I’m not a baker by any means but found this recipe easy to follow and delicious! Very delicious, thank you! (they will turn out chewy). Thank you! I assumed I should add it after the eggs and vanilla step. Please let me know how it turns out if you do give it a try! Used 16 oz Greek yogurt plain. Line a muffin tray with your preferred muffin liners. Yes No No Preference. Thank you so much for letting me know! It’s taken me quite some time to come up with a chocolate muffin that I REALLY love… and one that’s relatively EASY to make. Used about 1/3 cup dark chocolate chips. Thank you for posting this. They bake beautifully. } Good recipe, bad cooking method. In order to make chocolate muffins I just reduced the amount of flour called for in the recipe ad replaced it with some cocoa powder. It is then like the Baking Chocolate Squares. But Thanks ever so mush for the Coffee reminder. I had to make my own liners. For a healthy twist swap out the vegetable oil for coconut oil and sour cream for non-fat Greek yogurt. Saving this recipe!! And I will be posting a pic on social media and tagging you for credit. All in under the 10 minutes recommended. They loved them, I only had a half cup of sour cream & was going to add milk but changed my mind cuz they looked moist enough. I had no issues even with my changes! They’ve got a nice crisp exterior and beautifully domed tops. And I’m sorry, but I don’t use a kitchen scale because the majority of people do not own one. My oven is new and works great! These are my absolute favorite chocolate muffins, and my kids love them too! Stir into dry ingredients just until moistened. They were requested for youth club last night, but I realised that I had no greek yoghurt as I am now vegan I thought I would have a go at Veganising them it worked and got the youth clubs seal of approval, even my husband who “doesn’t like muffins” loved them. Yes it’s ‘soupy’, suppose to be but it bakes up super moist. Chocolate Chip Yogurt Muffins {Bakery Style} I totally love these Chocolate Chip Yogurt Muffins! My! The muffins have come out so perfect and that gives me confidence to bake more. Save my name, email, and website in this browser for the next time I comment. Hi I was wondering if I can make 6 jumbo muffins with this recipe instead of 12 regular sized ones. This site uses Akismet to reduce spam.