Irresistible Double Chocolate Muffins

Irresistible Double Chocolate Muffins

116 Reviews 26 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Fiestaqueen
Recipe by  Fiestaqueen

“The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!”

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Ingredients

Adjust Servings

Original recipe yields 12 muffins

Directions

  1. Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
  3. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

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Reviews (116)

Rate This Recipe
Dianne
52

Dianne

It's hard to believe these are whole grain and low in fat! I love how healthy these are! My husband will love these for his mid morning snack. I didn't have a few of the ingredients so I made some substitutions: I used coarsely ground oats for the wheat germ, 1 Tbsp. lemon juice plus milk to equal 1 cup for the buttermilk, and 1 cup regular chocolate chips for the 1/2 cup minis. Then I added some raw sugar on top for some crunchiness. Right out of the oven they stuck to the paper, so next time I will probably just grease the pan well and skip the paper liners. I got 18 regular-size muffins out of this recipe. And if you're wondering about the cinnamon, use it! It's not a real dominant flavor, instead it just enhances the chocolate flavor. Thanks for this recipe, I will likely use it again!

Ktietje85
44

Ktietje85

I made these nearly according to the instructions (I omitted the cinnamon and did not use any white sugar, I believe I used agave nectar), and they came out dense and a bit chewy. At first I wasn't sure why, but a few baking experiments (I bake a lot) helped me figure it out. Flax seeds, ground, are an egg replacement. They work wonderfully, but not understanding their properties and using too much is going to result in this heavier texture. I recommend omitting the egg, and reducing the flax seeds to about 1 tbsp. (with 3 tbsp. water). Make up about 3/4 cup with either whole wheat (finely ground) or whole spelt flour. This should produce a lighter, fluffier muffin that is still healthy. I am going to try to work with this recipe some more to see what I can come up with. It's a good start, just misunderstands some ingredients.

tj7933
33

tj7933

These are great!! I did not have flax seed so after some research decided to replace with whole wheat flour and thank goodness they worked out wonderfully with nice round tops!! My son who is the pickiest eater on the planet with many food aversions, LOVES THESE!! And they are healthy.. By the way I went and bought the ground flax seed for when I make them next time.

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 237 cal
  • 12%
  • Fat
  • 8 g
  • 12%
  • Carbs
  • 39.9 g
  • 13%
  • Protein
  • 6.7 g
  • 13%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

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Double Chocolate Cherry Muffins

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Healthy Chocolate Morning Muffins