These double chocolate muffins are a perfect sweet breakfast to have with a cup of coffee in the morning!
Originally published January 2019; this post has been updated.
Here’s the great thing about muffins: They’re easy to pack into a lunch or picnic basket. Also? You can make muffins in so many different flavors.
Made with (mostly) whole food ingredients, muffins generally have less sugar than a frosted cupcake. These decadent chocolate chocolate chip muffins call for just a half-cup of brown sugar along with a small amount of chocolate chips and still offer a rich chocolate flavor.
If you want to increase the protein when serving these muffins, spread on a bit of peanut butter. Chocolate and peanut butter is a match made in heaven! Plus, adding a bit of peanut butter means you’ll feel full longer.
Ingredients
Flour — When I bake with all purpose flour I opt for the unbleached version. Bleached flour is very white, but it’s also treated with bleaching agents that I don’t really need in my food. If you’d like to amp up the fiber, you can safely replace up to half of the all purpose flour with whole wheat flour.
5 Easy Steps to Transform Your Pantry!
Ready to switch from store bought to homemade? Let me help you make some changes! Grab my FREE five-part guide to getting started.
Rolled oats — Old fashioned rolled oats give these muffins an oaty flavor and add a little fiber.
Sweetener — These muffins are sweetened with brown sugar, though you could certainly substitute any other sugar you like.
Eggs — Fresh eggs, store bought, use what you have readily available.
Chocolate — These muffins get their chocolatey goodness from both dark cocoa powder and mini chocolate chips.
Butter — You can use either salted or unsalted butter in this recipe. I tend to keep salted butter on hand, so that’s what I’d use.
Leavening — This recipe calls for both baking soda and baking powder; I bet you have both on hand!
Making Double Chocolate Muffins
As with all muffin recipes, when adding wet ingredients to dry, don’t over mix — stir just until combined. Leavened with baking soda and baking powder, this falls into the “quick bread” category, even if the recipe doesn’t come in loaf form, like this chocolate zucchini bread.
Like many baked goods, this muffin recipe calls for combining the dry ingredients in one bowl and the wet ingredients in another. You’ll then combine the wet and dry ingredients just until they’re combined.
Fold in the chocolate chips and transfer to a prepared muffin tin.
Storage
If you have leftovers, tuck these muffins into an airtight container and store at room temperature for several days.
★ Did you make these homemade muffins? Don’t forget to give them a star rating below! ★
Chocolate Chocolate Chip Oatmeal Muffins
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup unbleached all-purpose flour
- ½ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup light brown sugar firmly packed
- 1 cup milk or nut milk
- 1 egg large, beaten lightly
- ½ cup unsalted butter melted and cooled
- 2 tablespoons dark cocoa powder
- ¼ cup mini chocolate chips
- 1 tablespoon oatmeal for topping
- 1 tablespoon mini chocolate chips for topping
Instructions
- Preheat oven to 400 degrees.
- Mix dry ingredients until well combined.1 cup old-fashioned rolled oats, 1 cup unbleached all-purpose flour, 1/2 teaspoon sea salt, 1 teaspoon baking powder, 1/2 teaspoon baking soda
- Stir in sugar and wet ingredients, mixing to combine.1/2 cup light brown sugar, 1 cup milk, 1 egg, 1/2 cup unsalted butter
- Fold in dark cocoa powder and mini chocolate chips.¼ cup mini chocolate chips, 2 tablespoons dark cocoa powder
- Divide batter between 12 greased muffin cups. Sprinkle with 1 tablespoon oatmeal and mini chocolate chips.1 tablespoon oatmeal, 1 tablespoon mini chocolate chips
- Bake for 20 minutes or until a toothpick inserted in the muffins comes out clean.
Notes
- Makes 10-12 servings.
- Feel free to use your favorite nut milk in this muffin recipe rather than dairy milk, if you're avoiding dairy.
- You can also use granulated or coconut sugar instead of the brown sugar.
Nutrition
Must-Try Muffin Recipes
