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Double Chocolate Muffins

Double Chocolate Muffins: 15-Min Masterpiece

  • Author: basmer1517
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These double chocolate muffins are a healthier take on a classic treat. They are rich, fluffy, and packed with chocolate flavor, using Greek yogurt for moisture and a touch of instant coffee to enhance the chocolate. Perfect for a quick breakfast or a satisfying dessert.

Ingredients

Scale
  • 65g Greek yogurt (low-fat or full-fat)
  • 60g melted butter (or coconut oil)
  • 250 ml skim milk + 1 tbsp white vinegar (homemade buttermilk)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 tsp instant coffee
  • 30g unsweetened cocoa powder
  • 240g all-purpose flour (or 1:1 gluten-free blend)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • 90g stevia or preferred granulated sweetener
  • 60g sugar-free chocolate chips

Instructions

  1. Preheat oven to 450°F (232°C). Line a 12-cup muffin tin.
  2. In a small bowl, stir vinegar into milk and let sit for 5 minutes until slightly thickened to make homemade buttermilk.
  3. In a large mixing bowl, whisk together Greek yogurt, melted butter, eggs, and vanilla extract until smooth.
  4. Add the sweetener and the homemade buttermilk to the wet ingredients and whisk again until combined.
  5. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, instant coffee, baking powder, baking soda, and salt.
  6. Add the dry ingredients to the wet ingredients. Gently fold with a spatula until just combined; do not overmix.
  7. Gently fold in the chocolate chips.
  8. Divide the batter evenly among the 12 muffin cups, filling them almost to the top.
  9. Bake for 5 minutes at 450°F (232°C).
  10. Without opening the oven door, reduce the temperature to 375°F (190°C) and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
  11. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For a dairy-free version, use unsweetened applesauce or plant-based yogurt and plant-based milk.
  • Coconut oil can be used as a substitute for butter.
  • Add orange zest for a chocolate orange flavor, peppermint extract for mint chocolate, or swirl in peanut butter for a peanut butter lover’s twist.
  • Fold in berries with the chocolate chips for a berry chocolate variation.
  • Ensure leavening agents are fresh for proper muffin dome.
  • The batter is intentionally thick; add a tablespoon of milk if it’s too thick to work with.
  • For mini muffins, adjust baking time. For a loaf, bake at 350°F for 50-60 minutes.
  • Store in an airtight container at room temperature for 2-3 days or freeze for up to 3 months.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 165
  • Sugar: 3g (using sugar-free chips and stevia)
  • Sodium: N/A
  • Fat: 7g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 6.5g
  • Cholesterol: N/A

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Find it online: https://www.mealbulk.com/double-chocolate-muffins-recipe/