Irresistible Double Chocolate Muffins113 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 45 min
“The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!” - by Fiestaqueen
Original recipe yields 12 muffins
- Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- 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.
- Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
Amount Per Serving (12 total)
- 237 cal
- 8 g
- 39.9 g
Based on a 2,000 calorie diet
Reviews (113)Rate This Recipe
"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 ..." See moresubstitutions: 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!"
"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 ..." See moresure 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."
"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 pi..." See moreckiest 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."
Double Chocolate Cherry Muffins
Low-Fat Vegan Pumpkin Chocolate Chip Muffins
Just swipe to see more like this.