Fall in love with these not so sweet and incredibly delicious Double Chocolate Muffins! Using brown sugar instead of refined sugar makes them healthier chocolate muffins - without sacrificing flavor!
Jump to:
💟 Why is this a healthy chocolate muffin recipe?
When we find (or create) a recipe that we love we usually make it over and over again. We have a chocolate cake recipe that we have made a hundred times, either as a cake or as muffins. We also have a recipe for Chocolate Chunk Muffins that we make a lot! But some days ago we were browsing some old cookbooks looking for a new chocolate muffin recipe. And we found our new love 🙂
After some adaptations - we wanted a healthy chocolate muffin recipe - we reached perfection with this double chocolate muffin recipe! An amazing chocolate muffin, but not so sweet, just the way we like it.
It is healthier because we used brown sugar. Although it has almost the same calories as white sugar, it has more minerals. More minerals eaten through food equals to less dietary supplements and store bought vitamins.
And they have 1/3 less cholesterol because the recipe calls for vegetable oil instead of butter.
🤔 Why Double Chocolate?
Dumb question? Not so much!
I'm from and live in Brazil (what to know more about me?), and I was quite surprised when I realized the reason these are called double chocolate. I really thought it was because they had twice as much chocolate as a regular recipe!
But when I first had one in the USA, I realized why the double. Because chocolate is present in two ways! Cocoa powder and in pieces!! 🤦
So that day I learned the difference between a double chocolate muffin, a chocolate chip muffin and double chocolate chip muffins! 😁
📋 Ingredients
To make this double chocolate muffin recipe from scratch you will need:
- all-purpose flour
- cocoa powder
- baking powder
- salt
- brown sugar
- semi sweet chocolate
- buttermilk
- vegetable oil
- vanilla extract
- eggs
🍳 How to make it
There is no secret on how to make chocolate muffins, or even double chocolate muffins.
- Start by preheating the oven to 350F (180C) and preparing muffin cups.
- If you are not using buttermilk, mix milk and vinegar and set aside.
- In a mixing bowl place flour, cocoa powder, baking powder, salt, brown sugar and chopped chocolate. Mix well.
- Add vegetable oil, vanilla extract, eggs and buttermilk (or milk and vinegar mixture) to dry mixture and mix well.
- Pour batter in prepared muffin cups and take them to the oven and bake for around 15 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean.
I'm sure we'll make this recipe over and over...
If in doubt if ready, test another muffin. If you hit a chocolate piece, you might get the impression they will need extra time in the oven.
💭 Variations and substitutions
- Make these into double chocolate chip muffins by substituting chocolate in bars for chocolate chips
- Make them sweeter by substituting semi sweet chocolate for milk chocolate
- Make them black and white by replacing semi sweet chocolate for white chocolate
- Add walnuts too if you want them crunchy (about 1/2 cup)
- Turn them into mini chocolate muffins by using mini cupcake pans (and reduce baking time to about 10 minutes)
- No buttermilk? Add 1 tablespoon of apple cider vinegar (or any other white vinegar) to 1 cup of milk, mix well and then use it as buttermilk
- Use a chocolate frosting to turn these into double chocolate cupcakes
🧺 How to store them
Keep these double choc muffins at room temperature in an airtight container for up to 2 days or freeze them for up to 2 months.
To defrost, leave at room temperature for about 15 minutes, or microwave them for about 30 seconds.
📖 Recipe
Take a look at my Basic Muffin recipe!
Double Chocolate Muffins
Ingredients
- 1 + 3/4 cups all purpose flour
- 2/3 cup cocoa powder
- 1 tbsp baking powder
- a pinch salt
- 1 cup brown sugar
- 5 oz semi sweet chocolate chopped
- 1 cup buttermilk you can substitute for 1 cup milk + 1 tbsp cider vinegar or white vinegar
- 6 tbsp vegetable oil
- 1/2 tsp vanilla extract
- 2 eggs
Instructions
- Preheat oven to 350F (180C).
- If you are not using buttermilk, in a bowl mix milk and vinegar and set aside.
- In a mixing bowl place flour, cocoa powder, baking powder, salt, brown sugar and chopped chocolate. Mix well.
- Add to this mixture, vegetable oil, vanilla extract, eggs and buttermilk (or milk and vinegar mixture). Mix well.
- Pour batter in prepared muffin cups and take them to the oven and bake for around 15 minutes or until a toothpick inserted in the middle of one of the muffins comes out clean (see note 1).
Notes
Nutrition
If you make this recipe, please let us now by tagging @travelcooktell on Instagram, Facebook, Twitter or Pinterest.
Hi! This recipe logs great but there auras to be a typo in the quantity of all-purpose flour required. Should it be 1 + 3/4 cups?
Hello Pauline
Thanks for letting me know! Fixed it 😊