}else setTimeout(postLoadMC,220) I assumed I should add it after the eggs and vanilla step. You can always add minutes. Then you’ll toss in the chocolate chips. Thank you for the recipe. Amazingly delicious recipe!! I used coconut oil and greek yogurt. I used regular Probiotic Organic Plain Yogurt which I set to drain for 48 hrs. It’s like starting the day with a dessert. Thanks for sharing. I just made these and they are delicious!! Could you tell me how long they would need to be in the oven? I wonder if you could sprinkle a dusting of semi-course sea salt on the tops of them before baking for a sharp contrast with the chocolate. For sure gonna make these again! Sprinkle the chocolate chips over the top of the muffins. Easy . I am going to assume that when it says to alternate the sour cream and dry ingredients it means the sour cream added to the chocolate mixture. i bake a lot & usually end up tweaking recipes to get them “just so.” Not these! Portion the muffins out in a muffin tin and top with more chocolate chips if desired. Made this recipe in a 9×5″ bread pan baked for 40 minutes(cause I am too lazy to do muffins) it is delicious. Loved these muffins! They loved them, I only had a half cup of sour cream & was going to add milk but changed my mind cuz they looked moist enough. They were requested for youth club last night, but I realised that I had no greek yoghurt as I am now vegan I thought I would have a go at Veganising them it worked and got the youth clubs seal of approval, even my husband who “doesn’t like muffins” loved them. However, all cocoa powders are different, you may need to add an extra tablespoon, and that’s totally ok! Whisk dry ingredients in a separate bowl: flour, baking powder, baking soda and salt. Chocolate Chip Muffins without Oil Recipes 71,778 Recipes. I love that you were able to customize them and they still turned out amazing. I make a different kind each week for her. The hot oven burnt the chocolate chips on top and muffins around the top edge, with no extra rise. Next time I plan to use coffee yogurt instead of fat free Greek yogurt. Yogurt Chocolate Chip Muffins, so moist and high in protein thanks to Greek Yogurt! I followed the recipe exactly and they turned out fantastic. Your email address will not be published. Could you use a sugar substitute? I used whole wheat flour because that’s all I had in the house. To the bowl with the cooled chocolate, whisk in the coffee, yogurt, egg, vanilla extract until smoothly … Add the egg mixture and then pour … I want to bake more? In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. That could be the difference between dry muffins or moist ones. The mixing method used to make these chocolate muffins is called the muffin … However I was only ablee to make 7 muffins. I love this receipt! These muffins were amazing. And I will be posting a pic on social media and tagging you for credit. These were the first muffins I tried out after buying my convection oven! That makes me so happy to hear! Deliciously caramelly and creamy 15 mins . I used Ghirardelli chocolate chips and my Greek yogurt … I grind my own beans and take it down to powder, I think I get a richer coffee flavor. A chocolate lovers dream!! They can be stored in a container & left out on the counter. You know when you walk by the baker section at a store, and you take a deep breath in and your mouth waters from the smell? Awesome recipe..came out super moist and is a big hit. Chocolate Coconut Yogurt Muffins Recipe Tips and Tricks. I’m back. They take less than 30 minutes and if you like to bake you probably … I haven’t gotten the ratio down quite right yet. I made these tonight. They turned out great and werent even salty becouse of the extra bakeing soda. Thanks for the easy recipe! So i just made them this minute!  Thank you so much for letting me know! I used your recipe and the muffins turned out well. These rich and tender chocolate muffins make a perfect breakfast treat. I’ve made a batch of muffins about every 1-2 months for the last 5 years…and my wife says these are the best I’ve ever made. I followed the recipe exact and used sour cream instead of yogurt. Forgot this. They turned out great!! Position a rack in the center of the oven and preheat to 425°F. Finally, allow muffins to cool in pan for 5 minutes before transferring to a wire rack to cool completely. I hate when they’re rubbery, dry or oddly squishy. Thanks for the recipe! Thanks for sharing your tasty creation. They are so easy to make and so moist! I suggest doing that for all of your muffin recipes. Super tender, moist and bursting with chocolate flavor. I used coconut oil and in place of hot water coffee for a richer chocolate taste. It works like a charm. How would this affect the muffins? milk fat’ adds a touch more moisture. Can I use 1/4 cup coarse sugar for the muffin tops? plus at the end of recipe mixing you add 1 C. HOT water. In another bowl, whisk the eggs, sour cream, water, milk, oil and vanilla. *I used Guittard Cocoa Rouge. These chocolate muffins are the best I’ve ever tasted. Trying to modify for a new strict diet for the hubby. But I have a question. To satisfy more breakfast chocolate cravings check out Perfect Chocolate Chip Muffins, Triple Chocolate Banana Muffins, & Triple Chocolate Granola Bars. In another bowl, stir together the flour, baking powder, cinnamon, and chocolate powder. but when I mixed the wet in the dry ingredients I think it was way to much milk…. My second batch I added dark and white chocolate chunks and they were delicious. Personally, I like to use Greek yogurt in a lot of baked goods to get more protein, so I modified Lily’s recipe … of the ‘Coffee Powder instead of the liquid coffee, which , speaking for myself, isn’t strong enough. Thanks for a great chocolate, chocolate chip muffin recipe. make sure to have a big glass of milk nearby, you’ll definitely need it , These turned out amazing. Your email address will not be published. Combine all of the wet ingredients in a separate bowl and whisk together. Will use these for Valentines party. The dry ingredients for the chocolate muffins include flour, granulated sugar, cocoa powder, salt, and baking powder. The more chocolate, the better! This method creates muffins that are tender, fluffy, and moist. Can you tell me the best way to store them? Straining was not necessary. A little bit confusing since I did not see the step where it said to add the chocolate mixture and the sour cream. First batch I made to the recipe and just added a Table spoon of dissolved coffee granules as I love the depth it gives to chocolate cakes. It is then like the Baking Chocolate Squares. We love to eat them straight out of the oven while the chocolate on top is still nice and gooey. cocoa powder, eggs, caster sugar, self raising flour, butter and 2 more. In fact I have question: have you or do you have a version of this recipe that is VANILLA chocolate chip? I used one mashed banana instead of the two eggs and coconut cream (from the top of the coconut milk in a can) with some salt apple cider vinegar and lemon juice mixed in). Hi can I use cake flour instead of all purpose? Thanks! The muffin mixing method used to make this recipe serves to keep muffins tender and to reduce the amount of gluten formation. I cooked (btw…12 FULL muffins so that could also) them an additional 5 minutes.  View full privacy and disclosure policy. I replaced the 1\2 tsp baking soda with 2 1\4 tsp bakeing powder, and I didnt add anything in place of sour cream. For the dairy I used fat free Greek yogurt. Also fold in the chocolate chips at this point. Vegan Subs: I made these for my daughter & 2 granddaughters, 16 months & 4 years old. worst baking ever!! My! I plan on posting a chocolate chip muffin recipe later in the summer- so stay tuned . We my 6 year old son and I just made these super delightful muffin/cupcakes. Scoop chocolate muffin batter into prepared muffin tin, filling 2/3-3/4 of the way full. Definitely saving this one! These muffins are amazing. Check back in a week and I’ll let you know how they turned out. Everyone loves them. Have you substituted oil with apple sauce and used flax eggs before? How long do they last? The recipe was easy and quite hassle free. I just saw this recipe and I ran out of muffin tins so I put the extra batter in a bread pan. Thank you so much for this perfect recipe!! Take your pick from tempting chocolate or fruit versions, plus cheesy savoury bakes. Your recipe has been a staple in our house for a while, perfect for packed lunches. Chocolate Chip Yogurt Muffins {Bakery Style} I totally love these Chocolate Chip Yogurt Muffins! Keep an eye on them while baking mine only took 15 mins - … Thanks for sharing. can you tell me where did i go wrong? Thanks for the great recipe! The recipe was very easy to follow. I had no issues even with my changes! the muffins are delicious! Please let me know how it turns out if you do give it a try! The muffin batter is flavored with cocoa powder and chocolate chips are added to create decadent double chocolate muffins. I used coconut oil/yogurt and they turned out just right. I’ll share this one and try again with my own jazz. . If you want to make it gluten free, I would suggest trying a gluten free baking blend. I haven’t made this specific recipe mini, but I would maybe start checking them around 12 minutes. Let them thaw in the fridge overnight and then let them come to room temperature. Had them out at room temp for 4 days & then today 4/30 I put them in the refrigerator & they still tasted so awesome. Grease 12 muffin cups or line with paper muffin … These muffins turned out amazing. You should never pack flour when measuring. You are so welcome!! Let them thaw in the fridge overnight and then let them come to room temperature. Wowzers! https://www.skinnytaste.com/yogurt-chocolate-chip-muffins/ Yes No No Preference. Also a pinch of cinnamon and a pinch of cardamom. These will last about a week at room temperature if properly stored in an airtight container. This site contains affiliate links and sponsored posts. I will be trying that this weekend (erythriyrol). Although I do have one doubt. Nevertheless next time I’ll add a little bit more sugar just to satisfy my sweet tooth. Thank you! How can I make them without the cocoa powder & hot water? I’m extremely picky when it comes to muffins. Hi there, They bake beautifully. All in under the 10 minutes recommended. BAKE at 400 degrees for 7 minutes, reduce temperature to 350 degrees and bake for an additional 10-12 minutes. I do this with dark chocolate cookies, so I bet it would be amazing on these too! Um, I tried some other of your recipes and they turned out really well!!!! I made your double chocolate muffins, not chocolate, chocolate muffins, sorry. How about you provide some proper measurements for those of us who don’t like our baked goods to turn out completely different than what the recipe’s creator intended. This greatly increases the moisture and richness of the muffins and makes it all that more delicious! Hi I was wondering if I can make 6 jumbo muffins with this recipe instead of 12 regular sized ones. Yummy! Thanks. Hope your friend likes them! First ever muffins and total success your recipe was an all round winner…do you have any other flavour combinations recommendations? Base Recipe Used: Basic Muffin Recipe; This easy chocolate muffin recipe is incredibly moist and intensely chocolate! Sorry. Gradually, alternate adding mixtures: dry ingredients and sour cream to the large mixing bowl. Hateful is the only word I can use cleanly! Im still having a bite while writing now. But Thanks ever so mush for the Coffee reminder. document.head.appendChild(s); Muffins turned out great. Tried out these muffins today, they come out moist and absolutely delicious as mentioned in the recipe.They were a hit with my hubby and a difficult to please “ 12 year old“.Thanks for this super easy delicious recipe! Hope that helps! These were wonderful! document.addEventListener("mousemove",loadmcsf); These Best Ever Greek Yogurt Chocolate Chip Muffins are the perfect low-fat sweet snack made with Greek yogurt! In a separate bowl, combine the Edmonds Standard Grade Flour, cocoa powder, Edmonds Baking Powder. They are scrumptious! Good recipe, bad cooking method. I made them for the county fair and for our bake-sale fundraiser, and they were a hit! Oh my goodness this was fabulous. Thanks Dorinda. Thanks for sharing the recipe. 1 2/3 cup of flour could be as much as 2 1/4 cup if you were to just take your measuring cup and scoop it up in the bag of flour that hasn’t been airated. document.addEventListener("resize",loadmcsf); Just not sure of only 5 minutes because they are raw in the middle (but has nothing to do with recipe) The recipe made six large, 400 at 23 minutes. What really inspired you or encourage you to make your recipes? Fold in chocolate chips. That works too I will have to do that! Hi Lisa! Our cocoa and water mix was perfect. Love that you give ingredients in grams and ml. I used caramel morsels since I didn’t have chocolate chips, I doubled the vanilla and added an extra 1/8th -1/4th cup of sugar. Sift dry ingredients: the flour, cocoa powders, baking agents, and salt all get sifted together into a large bowl. These are my absolute favorite chocolate muffins, and my kids love them too! We followed the directions and they are the best I’ve ever made and eaten…so moist and tender they are like satin on the inside! A R. Reisman recipe. Will try with coconut oil next time. Remove from oven and allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Skip. I just decreased the brown sugar a little, used greek yogurt in place of sour cream  and before putting them in the oven, I sprinkled some sea salt on top of the muffins. Thank you! That is great! This makes a difference, helps to keep the moisture in. On T.V. My kids are in heaven whenever I make these. Very good and super moist. Add the eggs and vanilla, mix until combined. How much more water should I add to the cocoa powder if I’m using a dark chocolate cocoa powder? I am thinking I would use sugar instead of brown sugar. Definitely adding this to my recipe book! Yes it’s ‘soupy’, suppose to be but it bakes up super moist. Line a muffin tray with your preferred muffin liners. I haven’t. If you are needing a sweet, chocolaty treat…this is it! if(mcsfInited)return;mcsfInited=!0;console.log("load maichimp files"); Mmmmm!! Pour the wet ingredients into the dry ingredients and stir with a spoon or a rubber spatula until just combined. GREAT recipe!!! I have a ‘Super Moist Chocolate Cake that calls for not only 1 C. of any type Sour Milk. they use Espresso Powder Coffee. One way to find out , Your email address will not be published. Hi! This is what she’s use to! I swapped a bit of the flour for some organic dark rye flour and some quick oats, I also added mint choc chips instead of plain choc. Easy . according to the regular muffing recipe is just 2/3 cup of milk… would it be this instead?Â, Its because its a moist chocolate muffin so the mixure will be runny but dont worry it’ll work out. They turned out great! And white chocolate chips also sound delicious! In order to make chocolate muffins I just reduced the amount of flour called for in the recipe ad replaced it with some cocoa powder. I made these with 1/2C chocolate chips & 1/2C smashed girl scout thin mints then sprinkled the thin mints on top. That makes me so happy to hear! However, that recipe uses whole wheat flour as well as ingredient alternatives that this recipe does not offer. Some weights or at least an explanation on if you packed the flour during measuring or not. tasted horrible!! This is what my whole house smells like. I think this is the best double chocolate muffin recipe I have used to date. Yes, the Costco muffins are a tad bit sweeter (I prefer my baked goods to be less sweet than the stuff you get at bakeries). I’d suggest lining a 9×5-inch pan with parchment paper or spraying it well. I sometimes use milk in the recipe seems the This time I tried recipe with carob in lieu of cocoa. Did you have your pan(s) lined with liners? Make our easy muffins for breakfast, afternoon tea, or a coffee morning. We have replaced them as well! They’ve got a nice crisp exterior and beautifully domed tops. It’s my daughter’s fourth birthday today and she was even able to help me with adding ingredients to the mixer bowl. Kids will ask for more! These are very tasty remind me of chocolate chocolate chip muffins from Costco. No sour cream but I had Greek yogurt so even swap. I added just a dash moe sugar but literally just a little more, like a tablespoon. I made a batch of these muffins last night. Im a beginner in baking. This high heat will give rapidly begin evaporating the water in the muffins, creating steam which helps the muffins to rise quickly. I will be baking many more of these my friends love them. if(typeof window.dojoRequire==="function"){window.dojoRequire(["mojo/signup-forms/Loader"],function(L){L.start({"baseUrl":"mc.us20.list-manage.com","uuid":"b40628e79a1996da74db6dead","lid":"23f88db553","uniqueMethods":true})}) I used coconut oil since we love to use it. Sprinkle the remaining ⅓ cup of chocolate chips on top and gently press into the batter. I hope you’ll enjoy these double chocolate muffins as much as our family does, they’re a breeze to whip up and are always gone in seconds. I did add a little extra salt and doubled the vanilla. I found this recipe last night on an internet search because I was craving chocolate muffins. I didn’t have sour cream or Greek yogurt so I just used normal organic yogurt. Dough is like a bread dough. I’m trying to give her the best I can, she knows Her Daddy & I love her! Thanks for sharing the recipe I look forward to trying other recipes on your site. Sooooo good! These are delicious! I made these today but wasn’t to fond of the flavor. Technically any liquid fat can be used for these muffins, however, fat that stays liquid at room temperature (such as vegetable, canola, or olive oil) will produce muffins that stay the most tender when cooled. I used silk vanilla yogurt in place of sour cream and white chocolate chips because that’s what I had on hand. Oh. This recipe stands up to a lot of  variation as you can see. Who doesn’t love chocolate for breakfast?! These turned out amazing!!!! However, I add 3/4 c. of fresh cranberries. Fold in 1 cup chocolate chips with spatula. DO NOT OVER-MIX. Combine the wet and dry mixtures and mix until no lumps are left. Thank you! In another large bowl, mix flour, baking powder, salt and sugar. Place in the oven to bake for 7 minutes at 400 degrees, then reduce the heat to 350 degrees and continue baking for 10-12 more minutes. After pinning half a dozen recipe options for double chocolate chip muffins, I decided to try yours. Bakery style, warm, melt-in-your-mouth fun! EASY Moist Banana Muffins Recipe made with yogurt! I just made half this recipe, got eight, and they turned out great. . Can i use normal sugar instead of brown sugar ? Thank you for sharing!! Some chocolate muffins recipes make use of chocolate chips but I wanted a simpler version thus omitting the chips. My oven is new and works great! Such as erythritol or xylitol instead of the brown sugar? Despite all the adjustments to the initial recipe, I would call this one a real winner. I’m so glad to hear that you enjoyed these muffins! I made this for all my kids before school this am and they loved them. Thank you for sharing it???????????????? Is it okay to use buttermilk if sour cream or yogurt are not available? Glad to hear that you enjoyed them- our kiddos love them too! Divide the batter among the 12 cups. When I’m craving chocolate and want something warm & homemade stat, these Double Chocolate Muffins are my go-to recipe.. Hope that helps! If you would like to share a recipe, please re-write the recipe in your own words and link back to the original post. No muffin papers. If you are anything like me, adding chocolate to any meal is a good idea…and these rich chocolate muffins do NOT disappoint. ???? Notify me via e-mail if anyone answers my comment. Kristin's approach to baking is to teach foundational recipes, baking techniques, and approachable baking science. These double chocolate muffins are EVERYTHING. I didnt have sour cream or bakeing soda. Thanks! I can see you’ve truly put your heart into this recipe & it’s one of the best I’ve ever tried. function postLoadMC(){ No vegetable oil, so I melted butter. stuck to the bun cases and didn’t taste of anything. can I use plain yogurt instead of sour cream or greek yogurt?? Thanks for sharing… so happy you liked them . Find decadent chocolate muffins and chocolate chip muffin recipes, plus how-to videos and baking tips. my only doubt is: the next day the muffins turned very hard. Very moist and fluffy. allrecipes.com.au/recipe/31871/chocolate-chocolate-chip-muffins.aspx So delish! I’m actually from Finland and I had to convert cups to dl and so on, but it was worth it! (they will turn out chewy). I used coconut oil and left out the chips (my husband asked me not to leave the chips out next time) but I really enjoyed these. These moist chocolate muffins are incredibly easy to make and come together in less than 30 minutes! This recipe is for anyone asking how do you make chocolate muffins from scratch. Sprinkle chocolate chips on top. I’m wanting to make these into mini muffins. If I wanted to make six big muffins instead of 12 regular muffins, how would I adjust the cooking time? Also I liked how sweet but not too sweet they are. I have to say, I am so impressed! Sometimes we skip the chocolate chips and swirl peanut butter into the tops, so good too!! document.addEventListener("scroll",function(){if(window.scrollY>11)loadmcsf()}); in this recipe we have substituted the milk for sour cream. Fold flour mixture gently into wet mixture, folding until just barely combined. In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. Combine the cocoa and the hot water in a small bowl, whisk until a smooth paste forms. Thanks for sharing it. Using a large scoop, fill each liner (I use a #20 scoop which as approximately 3.5 tbsp.). Any advice for doubling this recipe–esp. Would this recipe work as a sheet cake? Add the vanilla essence, Meadow Fresh Original Milk and melted Tararua Butter. Content may not be duplicated or republished without permission (please email me). Excellent recipe. Next, whisk cocoa and hot water in small bowl until smooth paste forms. } Very tasty muffins with yogurt for moisture and plenty of chocolate chips. Now if I can just hold myself to only one…yeah, right! The process of making chocolate muffins is incredibly simple and these muffins come together in less than 30 minutes!  Pin it for Later ». My entire family thinks these are the best muffins for breakfast and dessert! Oh, what a super idea, the coffee!! No sticking issues. Kristin "Baker Bettie" Hoffman is a trained chef, baking science geek, and the baking instructor here at BakerBettie.com. Copyright & Privacy Information: All content and photography is copyright Life Made Simple and Natalie Dicks, ©2010-2019, unless otherwise stated. I even doubled the batch cuz the pic looks amazing. Very delicious, thank you! This site uses Akismet to reduce spam. These are so rich and heavenly! I can’t see a kid, oops, young lady, (in high school) not eating. This is an easy moist chocolate muffin recipe that is filled with chocolate chips. } Thanks for sharing. Does it make a difference if we use full-fat Greek yogurt or nonfat? please advice. For me, a muffin has a nice domed top, doesn’t have frosting, and shouldn’t give me a sugar rush during breakfast. I was absolutely great. Gradually alternate adding the dry ingredients and the sour cream to the large mixing bowl. This recipe features zucchini, coconut oil, nonfat Greek yogurt, cocoa powder, honey, and chocolate chips for a lighter way to satisfy your chocolate cravings. My kids ( and myself as well) loved it! And, of course, I included fresh cranberries. Also a bit of cinnamon and cardamom would be a real great addition. I had to make my own liners. (won’t even go to what kind of ‘mother’ she has!!! I baked a good number of muffins but only 5 made it to the camera. Thank you so much for sharing that! Thank you for a FANTASTIC muffin recipe! They're a chocolate lover's dream! Very easy to make, with my 7 year old help. And the resulting muffins (baked in a stoneware muffin pan with no papers) were so incredibly light and fluffy and tasty! I am so satisfied with my decison on that! I combined the buttermilk with the sour cream. !THANKS BITTIE SOOO MUCH!!!!!!! I used organic raw sugar (no brown sugar in the house) and added a tablespoon of blackstrap molasses. love the recipe, just HAD to leave a comment! NOTE: DO NO OVER MIX! They are super chocolatey and moist, without a ton of oil and sugar. They are very good the next day too. Absolutely mouth watering. Great for breakfast or a snack! Totally right! thank you! Amazing recipe! These will last about a week at room temperature if properly stored in an airtight container. Thanks for sharing Irene! Next week Orange. just had to stop by and tell you the i just found your blog and it’s AWESOME. I love the addition of coffee! Your email address will not be published. Feel free to use any high quality cocoa powder. Thanks! ♥Please Watch in HD♥ Open Me~ DID ANY OF YOU GUYS NOTICE ANYTHING DIFFERENT ABOUT THE VOICE OVER??? Scrumptious muffins. (I sometimes like that bite; depends on the overall taste of the chocolate though.). Ha. I will never buy another chocolate muffin again! These chocolate muffins can easily be made vegan by substituting the egg for 1/4 cup of applesauce or mashed banana. Welcome to my happy place! YUM. I also added chocolate chips to make these muffins even more chocolatey! I used coconut oil which worked great. If your jar of coconut oil is solid, just scoop out a chunk and microwave it for 20-30 seconds to melt. And thanks for letting me know about the cocoa powder, I will definitely make a note of that! Mix in eggs and vanilla. Fold in 1 cup of the chocolate chip with a spatula. Made these this morning and they are unreal good! Combine the dry ingredients in a large mixing bowl by whisking them together. This site uses Akismet to reduce spam. I made these for the first time today. Delicious muffins the whole family loved! Line a standard size muffin tin with liners; set aside. Store your muffins at room temperature in an airtight bag. We loved your version so much I use as a base for ALL my muffins (except for the Bishop’s Bread, that is a very ‘Special’ recipe from a lady who meant the world to me.. Just leaving out the chocolate for the other versions. Love that! Thank you for this delicious recipe! Thanks for the recipe! Do you happen to have baking times for minis? The muffins turn out decadent, moist, and fluffy with nice domed tops. Nice Irish spelling on your name, love it. These healthy muffins only need 2 tablespoons of butter and 1/4 cup brown sugar! In a large mixing bowl or the bowl of a stand mixer, combine the sugar and oil. Enjoy! Anything double chocolate is an instant winner in my books. With other flours? This greatly increases the moisture and richness of the muffins and makes it all that more delicious! Cracks should look slightly moist and edges should be firm. These do not taste sweet at all. First, beat sugar and oil in a large mixing bowl or stand mixer on high 2 minutes. all the things my family like. Loved these muffins! Will probably use cocao nibs too. Required fields are marked *. Yummy muffins… this was just a FYI on cook time and size. These are extra-special! Her belief is that gaining an understanding of the processes and the "whys" in baking helps foster confidence in the kitchen. My kids weren’t to happy with them. The texture has to be JUST right! Fill greased or paper-lined muffin cups two-thirds full. Bake at 325° for 20-25 minutes or until a toothpick comes out clean. For added moisture in this recipe we have substituted the milk for sour cream. But Oh So Totally Worth It!! I didn’t have enough flour so I used cake flour to complete it. concerning baking soda, baking powder, or risk of over mixing? Glad your kids loved it as much as mine . I wanted to make a batch and gift it to my friend the next day. \ I’m not a baker by any means but found this recipe easy to follow and delicious! s.src="//downloads.mailchimp.com/js/signup-forms/popup/unique-methods/embed.js"; Would full-fat be moister? Once the muffins have the initial burst of heat, they will finish baking at a lower temperature. Hi Kersten! Wonderfully chocolaty. They were a hit. It really does make things taste extra chocolately doesn’t it? I want to make these as Blondie muffins cuz all the other recipes I make the centers sink. I made these today, great recipe. Hi Jayne! I put the amount stated in a triple layer of cheesecloth and cover with a paper towel and leave in fridge for 24-48 or more hours, checking every day. Seriously do good. It’s taken me quite some time to come up with a chocolate muffin that I REALLY love… and one that’s relatively EASY to make. They came out delicious! We are used to eating the costco muffins. You can also watch the video within the post for a better idea of how to make these muffins. Great recipe! And I’m sorry, but I don’t use a kitchen scale because the majority of people do not own one. we’re in the UK but my husband is from US, i made your double chocolate muffins and followed the recipe to the tee and i think they are probably the best we ever baked and far superior to any that we’ve ever store bought (although that doesn’t happen very often!). It’s definitely a huge plus that it’s so easy to make!! The brown sugar adds both moisture and flavor to these muffins. Save my name, email, and website in this browser for the next time I comment. These muffins look so delicious & moorish. I plan to make them again very soon. The wet ingredients for the chocolate muffins include milk, oil, an egg, and vanilla extract. Add your eggs last, then you can do the little finger swipe and taste it, then adjust your sugar this way. My kids couldn’t be happier! Natalie these were complete perfection! ☺. Made them for Valentine’s Day tomorrow. The muffins have come out so perfect and that gives me confidence to bake more. I was out of baking powder, so I increased the baking soda to 1 teaspoon and added 1/4 cup buttermilk. forgot the strainer part of the program, which is what is lined with the cheesecloth. Bake for 18 - 20 minutes or until a toothpick inserted into a muffin comes out clean. I used coconut oil instead of vegetable and added a bit extra sour cream. Used 16 oz Greek yogurt plain. I re-worded the instructions to make them more clear. Hi Ronald, I have not tried this recipe with alternative flours. Otherwise I followed the recipe. var s=document.createElement("script");s.defer="defer";s.onload=function(){}; Would you like any fruit in the recipe? Thank You for your dedication to your craft and ‘US’ here. hi..i am an amateur baker. I don't like overly sweet things so Cut sugar in half. I used hot coffee rather than water (same amount). I use a probiotic plain yogurt I get from Aldis, “Fit and Active”. I used 1 teaspoon coffee extract and 1 teaspoon of vanilla extract. My super picky fiancee loved these more than the ones we buy at the bakery. mcsfInited=!1; This batter makes 10-12 muffins depending on big the wells in your muffin tin are. So light and fluffy inside – Yum yum. For a healthy twist swap out the vegetable oil for coconut oil and sour cream for non-fat Greek yogurt. I am totally a beginner at baking and even for my clumsy self, these came out super moist and PERFECT! 8 ratings 3.8 out of 5 star rating. Doubled the recipe. How do you store these beauties after they’re baked? I make them for my Great Niece so I’m sure she east something in the morning before school. Delicious and so easy. I have made this recipe both with plain yogurt and sour cream and they always turn out great. It worked great. I think coffee enhances the chocolate flavor. I used hazelnut oil in lieu of vegetable oil, and I omitted the chocolate chips. So ‘MY’ baby eats in the morning! half way in the oven… don’t think it is going to work…. Thank you for posting this. I also used almond milk vanilla yogurt in place of Greek yogurt. Can you make these in jumbo sized muffin pan? If you love the mix of banana and chocolate you will love these light muffins! This recipe was a total hit with the family and has replaced our morning CostCo muffin fix. Thanks for posting a super easy and yummy recipe. we’re pretty fussy and know what we like so very well done ? Since it doesn't have frosting, it's not a cupcake…right? Perhaps if the recipe was doubled? Ive made these a handful of times & they never fail. These are just as good, if not better, and I know exactly what’s going into them (always a bonus). s.setAttribute("data-dojo-config","usePlainJson: true, isDebug: false"); I made these last night and they are soooo good! P.S. These rich chocolate muffins have a delicious double dose of chocolate, but they also contain a lot of ingredients I eat at breakfast anyway, like milk, eggs, and our secret — Greek yogurt, which adds tenderness and protein. Line a standard 12-cup muffin pan … Wow, a bit of a pain for me being disabled, to much standing. I used 1 cup all purpose flour, 1/3 cup almond flour and 1/3 cup whole wheat flour. Add this dry mix to eggs and Chelsea White Sugar. I based my chocolate muffin recipe off my basic muffin recipe. My son asked, “Can you make these exact muffins but with vanilla?” Thanks Natalie! Substituted apple sauce for oil and used two flax eggs. Our new favourite chocolate muffin. These muffins also work well with a standard gluten free flour blend such as, 1/2 cup (50 gr) cocoa powder (dutch processed preferred but natural cocoa powder can be used), 1/2 cup (120 ml) vegetable oil or canola oil, 1 cup (170 gr) chocolate chips + more for topping if desired. Beat on high for 2 minutes. I greased the tins and dusted them with cocoa powder—probably added another 2 Tablespoons total to the recipe. These muffins are PERFECTION – moist, tender and studded with semisweet chocolate. ???? The secret to getting domed tops on your chocolate muffins is to start baking them at a high heat. I like that they are crunchy on the exterior and gave a nice tender muffin inside just as described. The cracks should look slightly moist and the edges should be firm. This recipe was adapted from the Little Sweet Baker.. They’ll turn out just as good! This easy chocolate muffin recipe is incredibly moist and intensely chocolate! I love adding a bit of espresso powder to my chocolate recipes. Soooo I tried the recipe and follow with the directions 1 cup of milk (235ml)…. Love that I can pronounce all the ingredients. Hi, Natalie. Thank you for the recipe. Good luck . I personally haven’t tried, so I can’t say how they would turn out. I only needed 6 tablespoons. i do love how they rise. You can bake these with paper liners or spray the tin with non-stick spray. Hi Meri! Required fields are marked *. So happy to hear that! I have a serious sweet tooth and a passion for food photography. Coming out of the oven and I added Nutella in with the mix and a small 1/4 teaspoon of Nutella on top with white chocolate chips. Perfect Choco muffins!! I also reduced sugar a bit as I am unable to eat things that are too sweet. Spray a 12 cup muffin pan with cooking spray or line the pan with paper muffin liners. Just in a tupperware container at room temperature . I suggest doing that for all of your muffin recipes. I made these for my 4 boys this weekend. My son likes muffins in the morning so it’s a great new addition. Bless You and Thanks. Can u substitute the all purpose flour? Yes, full-fat will be more moist, but you can use non-fat. I’m sure it would work just fine. I tried your recipe. I liked being able to use the mixer, the process seemed totally doable, and the pictures were lovely. Saving this recipe!! You are welcome! Thank you for trying it! Thank you! Love that you were able to successfully swap some of those ingredients out! Last week it was Mini Bishop’s Bread sans fruit and chocolate, just basic like a type of streusel topped coffee cake. Chocolate muffins, that is, that do not have sugar added to them. Just wondering if they would freeze well? Do you store in an airtight container or put them in the refrigerator? Stir into dry ingredients just until moistened. I put half in the freezer because I could see myself eating them all lol. They’re very most and cake-like, not dense like a typical muffin. Used about 1/3 cup dark chocolate chips. I love the idea of using coffee extract instead of vanilla; I’ll try it next time. Or does it have to be brown sugar for the flavor to be right? Sign up to get weekly emails with recipes, tips & techniques, and food science directly in your inbox! There are also several other factors that create dry muffins: over-mixing, over-baking and correct oven temperature (to name a few). I made them gluten free and they were amazing! In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt. That said, try adding a 1/4 cup of granulated sugar to the recipe as written and see if that makes a difference . Combine mixtures and beat 1 minute. I used light olive oil, vanilla yogurt instead of sour cream. Absolutely delicious. Learn how your comment data is processed. I added Mint Extract then on top I added Andes Mint chunks, (which I put in processor frozen to take them down to even smaller pieces. I like to sprinkle the tops of my muffins with more chocolate chips to make them extra chocolatey and pretty. Good Food reader Charlotte Hilsdon shares her simple, chocolate chip muffin recipe, to which you can add fruit, chocolate or nuts 45 mins . I made these muffins vegan and oil free and they are amazing! Also you may need to add just a bit touch more water. Both recipes are for a chocolate-like taste in a muffin. The muffin batter is flavored with cocoa powder and chocolate chips are added to create decadent double chocolate muffins. They came out great. By adding the chocolate chips to the dry ingredients, you’ll get an even dispersion of chips throughout the muffins. Learn how your comment data is processed. I’ll keep my eye out for your picture! Perfect texture. Not too sweet and perfect texture. You want to use melted coconut oil for the batter. It’s hard to find a recipe that gives a perfect result in taste and texture. You can see this recipe is very forgiving; I read all the versions and substitutes other people went for. Also to help with sweetness, I added a 1/4 cup of chocolate pea protein powder (sweetened with stevia) and omitted both tablespoons in the flour amounts. also contributes to the structure and gives the muffins the chocolate flavor.Â. Added about 1/4 cup flax and chia seeds. I use 1-2 tsp. Preheat oven to 400 degrees F (200 degrees C). I have made 2 batches of these and they are wonderful so moist great texture, light and fluffy. Try adding to or replacing the chocolate chips with any of these sweet suggestions: Storing/Freezing: Store your muffins at room temperature in an airtight bag. . Some like to store in the fridge, but you don’t have to. Save my name, email, and website in this browser for the next time I comment. Thank u for sharing your recipe x. I love this recipe i made them together with my mom and we did them the next day and saved the recipe but we used grated dark milk chocolate intead if choc chips and they were yummy!!! Thank you for this great recipe ……. I’ll never buy a pack of chocolate muffins from Costco again! I am so happy to hear that you enjoyed these muffins! I added 1tb spoon extra of milk (i used cashew milk in my recipe). My husband loves chocolate chocolate chip muffins from Fred Meyers so instead of buying them I decided to make them myself. I love hearing that, thank you for coming back to share Nimmy! When you want to freeze these muffins you need to let them cool completely and then put them in a freezer bag for up to 2 months. Preheat oven to 400 degrees. i did everything i put the oven on the correct temperature mixed dry ingredients then wet ingredients gave them the time they were meant to have, absaloutely horrible do not waste your time and money on these! In a separate mixing bowl, whisk together the flour, baking powder, baking soda and salt. My family really likes these muffins alot, this past batch I put a little milk chocolate chips, butterscotch chips & semisweet chocolate chips in & they were a real big hit. Hi CJ, sorry about the confusion. Also i used colored chocolate chips that got very brown from the high temp They were really good and all went in one day. I loved them! I personally wouldn’t swap it for granulated sugar. The best part? Not good for cup cakes though, they fall apart, to moist. My husband and son flipped out for them too. Also when I mix the chocolate powder I’ll add a tablespoon of coconut oil (melted ), or butter. So moist and yummy. Fold in the melted … The mixing method used to make these chocolate muffins is called the muffin mixing method. I didn’t have chocolate chips so I chopped chocolate (milk chocolate and chocolate with 43% cocoa) – the melted chocolate inside muffins was divine 🙂. I’d check on it starting at the 40 minute mark, and then every 5 minutes after. You’re welcome! I would start checking them at the 25 minute mark, though they may take up to 30 minutes. When you want to freeze these muffins you need to let them cool completely and then put them in a freezer bag for up to 2 months. Let me know if you do try it and how it goes! Please help!!! I used Hershey’s Dark Cocoa and that needed much more than 6 tbsps of water to get a paste. Chocolate Chip Muffins Allrecipes UK. These banana muffins … Choco-mel muffins. It turned out really great! is there any special way to store them? Thank you. I’ve made these per instructions before and they were delicious! I suggest baking them at 425 F (220 C) for the first 10 minutes of the baking time. Hi, I’d love to make mini muffins with this recipe. This recipe makes use of basic baking ingredients, I am pretty sure you got all them all in your pantry. These muffins are very tasty! Find decadent chocolate muffins and chocolate chip muffin recipes, plus how-to videos and baking tips. function loadmcsf(){ I just made them and my son took the mixing bowl and ran. Stir in 1 1/2 cup chocolate chips. Gradually … For this recipe, can I use a 12 oz bag of chocolate chips and reserve 1/3 cup of chocolate chips for the tops? Im still believing in the high bake time rising them but in the end Add to the sugar and oil, beat for 1 minute. Thanks so much for sharing!! ... golden caster sugar, natural yogurt, eggs and 3 more. These are my family’s favorite & they are so soft! I did just 6 hence halved the quantities which Im feeling sorry for now…i should have done 12 muffins…they were great. I added pumpkin and sunflower seeds, flax meal Amaranth seeds, pecans, old fashioned oats. Fill cupcake liners using a large scoop (approximately 3.5 TB). so easy to make, very delicious and moist. Very good. Vegan, oil free here but still love chocolate! postLoadMC() Thank you!!! 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Cinnamon and a passion for food photography stir together the flour, sugar cocoa. Think this is the only word i can use cleanly jumbo muffins with yogurt for moisture and to! Super easy and yummy recipe baking helps foster confidence in the house ) and added tablespoon.
2020 chocolate muffin recipe without yogurt