Double Chocolate Chip Muffins
User Reviews
5
Double Chocolate Chip Muffins
Description
This muffin recipe blends dry ingredients including flours, cocoa powder, baking powder, baking soda, salt, and cinnamon with wet ingredients like milk, egg, unsweetened applesauce, maple syrup, and vanilla extract. The batter is gently mixed to incorporate chocolate chips without over-mixing, which helps produce a tender crumb.
Baked at 375°F for about 25 to 28 minutes, the muffins come out moist and rich with chocolate flavor from both the cocoa powder and the melted chocolate chips. Cooling briefly before serving enhances their texture and ease of handling.
Muffins can be stored in an airtight container with a paper towel underneath to manage moisture for up to 4-5 days in the fridge or frozen for longer storage. Variations include using plant-based milk, flax egg for vegan adaptations, and gluten-free flour blends. Maple syrup can be substituted with other liquid sweeteners to adjust sweetness or dietary needs.
Ingredients
- ¾ cup all-purpose flour
- ¾ cup oat flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- 1 cup milk
- 1 egg large
- ½ cup applesauce unsweetened
- ½ cup maple syrup
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
Instructions
- Heat oven to 375°F. Grease 12 muffin cups or line with baking cups.
- In a large bowl, whisk the dry ingredients together: the flours cocoa powder, baking powder, baking soda, salt and cinnamon
- In another large bowl, mix the wet ingredients together: the milk, egg, applesauce, maple syrup and vanilla extract.
- Slowly pour the dry ingredients into the wet ingredients and mix together without over-mixing. Fold in the chocolate chips.
- Spoon the mixture into the prepared muffin tin filling all the way to the top. It will fill 12 muffin cups.
- Bake for 25 to 28 minutes or until toothpick inserted in center comes out clean. Cool for a few minutes before removing from pan. Serve warm.
Notes
- Store muffins in an airtight container with a paper towel beneath to absorb moisture; they keep well for 4-5 days refrigerated.
- Muffins freeze well for up to 3 months for convenient storage.
- Use plant-based milk alternatives without affecting the recipe significantly.
- Substitute eggs with flax eggs to create a vegan version of the muffins.
- To make gluten-free, use an all-purpose gluten-free flour mix instead of regular flour.
- Maple syrup can be replaced with other liquid sweeteners as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 155 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 155kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 117mg | 5% |
| Potassium | 171mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 70IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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