Double Chocolate Muffins

Double Chocolate Muffins

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Adjust Servings:
Wet Ingredients
0.5 cup Apple Sauce
0.25 cup Honey
0.3 cup Pure Cane Sugar
0.75 cup Plain Greek Yogurt
1 Egg
1 teaspoon Pure Vanilla Extract/Paste
1 shot (optional) Espresso/Coffee
Dry Ingredients
0.5 cup All-Purpose, Unbleached Flour
0.5 cup Whole Wheat Pastry Flour
0.3 cup Cocoa Powder
0.5 teaspoon Baking Powder
0.5 teaspoon Baking Soda
0.5 teaspoon Kosher Salt
0.5 cup Dark/Semi-Sweet Chocolate Chips

Double Chocolate Muffins

  • Serves 6
  • Medium


  • Wet Ingredients

  • Dry Ingredients



I remember looking at a dessert menu at a restaurant once with my dad and sister and reading ‘Death by Chocolate.’ “That,” my Dad said “we need to order. Death by chocolate is how I want to die!” I was probably 12 at the time so I did not quite understand the humor.

But now, death by chocolate is what I think about when I make and eat these muffins. So rich, so full of chocolate, so good!

Oh and brownie points – no butter or oils are used to make these muffins! I also snuck in some whole-wheat flour though this is optional!



Preheat Oven to 350F

First, preheat your oven, then get all of the ingredients on the counter as well as all tools.

Your standing mixer or a big bowl and hand-held mixer. Measuring cups and spoons, a whisk and a spatula.


Mix The Wet Ingredients

Into the bowl, add the apple sauce, greek yogurt, honey, and sugar. Mix on medium speed until combined. Next, add the egg, vanilla, and espresso/coffee. The espresso/coffee will enhance the chocolate flavor but this is completely optional. With a spatula, scrape down the sides of the bowl occasionally to make sure everything is well mixed. Mix until the ingredients are well incorporated.


Mix The Dry Ingredients

In another bowl, sift together the flours, cocoa powder, salt, baking powder and baking soda then mix with a whisk. You want to sift them so there are no lumps or coarse pieces in the batter.

If you only have A/P flour you can omit the whole-wheat and use 1 full cup of A/P flour.


Add Dry To Wet

Add the dry ingredients in two batches to the wet and mix on low until almost all of the flour has mixed in.

With a spatula, scrape down the sides and the bottom of the bowl to make sure all of the ingredients are well incorporated.

Lastly, add the chocolate chips and fold in with the spatula.


Scoop & Bake

Place the cupcake liners into the cupcake tin then spoon the batter into the cupcake liners evenly.

Fill them all the way to the top! The muffins will rise while baking and form muffin tops!

Sprinkle another couple of chocolate chips over each muffin then bake at 350F for 25-35minutes or until a toothpick comes out clean.



Allow the muffins to cool slightly but not for too long because these muffins tastes best warm in my opinion.

Store in an air-tight container for up to 5 days.

I recommend heating up the muffin for 20 seconds in the microwave for the best chocolate flavor, plus all those chocolate chips will melt again!


Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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