Breads and Muffins Breakfast

Double Chocolate Chip Muffins

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First of, I would like to dedicate this recipe to all the chocolate lovers out there. There is nothing better than starting the day or even ending an afternoon with a moist chocolaty muffin and a cup of coffee. Well, at least in my book :). That is how much I love chocolate, and that’s how good this chocolate muffin recipe is.

This Double Chocolate Chip Muffins is a great recipe to have to on hand if your kids have a sleepover party. You will be the cool mom who serves double chocolate chip muffins for breakfast. Just add some sliced strawberries and some milk and you got yourself an easy and delicious breakfast. You won’t actually feel guilty serving them to your kids or their friends because it doesn’t have that much sugar and flour.  I am only using 1/4 of sugar and 1/2 cup of flour.

Here is an added bonus, you can bake these double chocolate chip muffins the night before and serve them in the morning. They will still be pretty moist thanks to all those chocolate chips we add to the batter.

All right let’s get to it!

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Yields: 6 Medium Muffins

Ingredients:

2 Large Eggs
1/4 Cup of Low Fat Plain Yogurt
1/4 Cup of Honey
1/4 Cup of Sugar
1/2 Cup of Canola Oil
1/2 Cup of Flour
1/2 Cup of Cocoa Powder
2 1/2 Teaspoon of Baking Powder
1 Teaspoon of Vanilla Extract
1/2 Cup of Chocolate Chips
A Pinch of Salt
1/2 Cup of Chocolate Chips for Topping (Optional)

Directions:

Preheat oven to 375 Degree F. Grease 6 medium muffin tins or line them with muffin paper liners.

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Mix the dry ingredients together which include flour, cocoa powder, baking powder and salt. Set aside.

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Beat the eggs lightly then add the sugar, honey, and the plain yogurt. Mix just until it’s incorporated.

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Add the oil, vanilla extract, then mix well.

When it comes to muffins you don’t really need to over mix the batter, you just want to make sure that all the wet ingredients are well incorporated before adding the dry ones. That is why you don’t see me using my electric mixer when making muffins.

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Slowly add the dry ingredients you prepared earlier.

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Mix well until you get a nice creamy and chocolaty batter as shown on the picture.

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Fold in the 1/2 cup of the chocolate chips.

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Pour into the prepared muffin tins.

As you can see from the pictures, I actually ran out of muffin paper liners, so I lined up 3 and greased the rest with cooking spray. The muffins without the muffin paper liners didn’t stick to pan, but I highly recommend using them because they will keep your muffins moist for a couple of days if you are planning to storing them.

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Top off with a few chocolate chips if you are using them.

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Bake for 20 to 25 minutes or until the toothpick comes out clean when inserted in the center.

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Remove from oven and allow the muffins to cool off for 10-15 minutes.

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Transfer to cooling rack and allow them to cool another 15 minutes before serving.

The reason why you need to cool them off for about 30 minutes is to give for the chocolate chips in the muffins and topping time to harden a bit. But if you like the taste of melted chocolate, then you go ahead and enjoy them while they’re still warm. 🙂

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Enjoy for breakfast or with your afternoon coffee 🙂

Double Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Loubna El Maziati:
Ingredients
  • 2 Large Eggs
  • ¼ Cup of Low Fat Plain Yogurt
  • ¼ Cup of Honey
  • ¼ Cup of Sugar
  • ½ Cup of Canola Oil
  • ½ Cup of Flour
  • ½ Cup of Cocoa Powder
  • 2½ Teaspoon of Baking Powder
  • 1 Teaspoon of Vanilla Extract
  • ½ Cup of Chocolate Chips
  • A Pinch of Salt
  • ½ Cup of Chocolate Chips for Topping (Optional)
Directions
  1. Preheat oven to 375 Degree F. Grease 6 medium muffin tinss or line them with muffin paper liners.
  2. Mix the dry ingredients together which include flour, cocoa powder, baking powder and salt. Set aside.
  3. Beat the eggs lightly then add the sugar, honey, and the plain yogurt. Mix just until it’s incorporated.
  4. Add the oil, vanilla extract, then mix well.
  5. Slowly add the dry ingredients you prepared earlier, and mix well until you get a nice creamy and chocolaty batter.
  6. Fold in the ½ cup of the chocolate chips.
  7. Pour into the prepared muffin tins, and top off with a few chocolate chips if you are using them.
  8. Bake for 20 to 25 minutes or until the toothpick comes out clean when inserted in the center.
  9. Remove from oven and allow the muffins to cool off for 10-15 minutes.
  10. Transfer to cooling rack and allow them to cool another 15 minutes before serving.
  11. Enjoy for breakfast or with your afternoon coffee.

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