Every bite of these double chocolate muffins is packed with rich, chocolatey flavor! The tops have a crackly, brownie-like texture, while the inside is dense, moist, and filled with gooey pockets of chocolate chips. These chocolate muffins are perfect for satisfying your chocolate craving without much effort.

Hey there, and welcome back, friends.

You are in for a decadent treat!

These double chocolate muffins are no ordinary muffins! They remind me of bakery-style muffins with loads of extra goodies tucked inside.

If you’re going to make a chocolate muffin, you need to add a handful of chocolate chips for extra goodness. These muffins are overflowing with chocolate chips in every bite! If you eat the muffin warm, you get all the gooeyness of the melted chocolate!

I didn’t intend to make a dessert out of these muffins, but the tops remind me of brownies. It has a crackly, brownie-like texture that you’re going to love!

Adding a little instant espresso powder to the batter enhances the rich chocolate flavor like brownies. I highly recommend you try doing that.

The texture of these muffins is dense but not too dense. The addition of sour cream makes sure these muffins are not lacking moisture. Plus, the little bit of tang from the sour cream goes perfectly with the rich chocolate flavor.

Ingredients

• all-purpose flour
• Dutch process cocoa powder
• baking soda
• salt
• granulated sugar
• brown sugar
• semisweet chocolate chips
• a few large eggs
• sour cream
• vegetable oil
• whole milk
• vanilla extract
• instant espresso powder, optional

How to Make Double Chocolate Muffins

Preheat the oven and line a muffin tin with paper liners.

Whisk together flour, cocoa powder, baking soda, salt, and sugars in a large bowl until combined.

Set aside a handful of chocolate chips to sprinkle on the tops of the muffins, then stir the remaining chocolate chips into the dry ingredients.

Whisk together the eggs, sour cream, oil, milk, vanilla, and espresso powder in a separate bowl until smooth. It’s okay if the espresso powder doesn’t fully dissolve.

Add the wet ingredients to the dry and mix until they are just combined, and you no longer see any dry pockets of flour in the bowl. The batter will be thick.

Divide the batter between the lined cups. They should be filled fairly close to the top. Sprinkle the extra chocolate chips you set aside over the tops of the muffins.

Bake the muffins on the center rack until the tops spring back when gently pressed, and a tester or toothpick inserted into the middle comes out clean.

Since these muffins have chocolate chips, you’ll likely have melted chocolate on your tester. Make sure there isn’t any raw batter on it when you pull it out to ensure the muffins are fully baked.

Cool the muffins in the pan for a few minutes before moving them to a cooling rack.

How to Store

These muffins can be enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the muffins in an airtight container for up to 3 months. Unthaw the frozen muffin on a plate at room temperature.

Can I substitute natural cocoa powder for the Dutch process cocoa powder?

Dutch process cocoa powder has a less bitter taste, can be incorporated into the batter more easily, and reacts differently with leavening agents since it is alkaline. You can try substituting a natural cocoa powder here, but if you do, I recommend reducing the total amount of baking soda to 1 teaspoon.

Do I need to use the instant espresso powder?

Espresso powder enhances the chocolate flavor in the muffins. This ingredient is optional, especially if you don’t usually keep some on hand. Since this ingredient is added for taste rather than the recipe’s structure, leaving it out is completely fine!

More Muffin Recipes

• Banana Chocolate Chip Muffins
• Raspberry White Chocolate Muffins
• Lemon Blueberry Muffins
• Chocolate Chip Muffins
• Lemon Poppy Seed Muffins

What do you think of this amazing chocolate muffin recipe? What would you serve with these muffins? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Double Chocolate Muffin Recipe

Print

Yield: 12 muffins

Double Chocolate Muffins

Every bite of these double chocolate muffins is packed with rich, chocolatey flavor! The tops have a crackly, brownie-like texture while the inside is dense, moist, and packed with gooey pockets of chocolate chips. These chocolate muffins are perfect for satisfying your chocolate craving without much effort.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1 ½ cups all-purpose flour
• ½ cup Dutch process cocoa powder
• 1 ½ teaspoons baking soda
• ½ teaspoon salt
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 2 cups semisweet chocolate chips
• 2 large eggs, at room temperature
• ½ cup sour cream
• ½ cup vegetable oil
• ¼ cup whole milk
• 2 teaspoons vanilla extract
• 1 ½ teaspoons instant espresso powder, optional

Instructions

1. Preheat the oven to 375 degrees. Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, cocoa powder, baking soda, salt, and sugars in a large bowl until combined. Set aside a handful of chocolate chips to sprinkle on the tops of the muffins, then stir the remaining chocolate chips into the dry ingredients.
3. Whisk together the eggs, sour cream, oil, milk, vanilla, and espresso powder in a separate bowl until smooth. It’s okay if the espresso powder doesn’t fully dissolve.
4. Add the wet ingredients to the dry and mix until they are just combined, and you no longer see any dry pockets of flour in the bowl. The batter will be thick.
5. Divide the batter between the lined cups. They should be filled fairly close to the top. Sprinkle the extra chocolate chips you set aside over the tops of the muffins.
6. Bake the muffins on the center rack for 17-20 minutes until the tops spring back when gently pressed and a tester or toothpick inserted into the middle comes out clean. Since these muffins have chocolate chips, you’ll likely have melted chocolate on your tester. Make sure there isn’t any raw batter on it when you pull it out to ensure the muffins are fully baked.
7. Cool the muffins in the pan for 10 minutes before moving them to a cooling rack. These muffins can be enjoyed warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 5 days.

Notes

1. These muffins will keep for up to a week if kept in an airtight container in your refrigerator. They can also be frozen for 2-3months. They can be thawed in the fridge and gently rewarmed in the microwave or the oven.
2. Since these muffins are packed with chocolate chips, use a brand that you love the taste of!
3. Avoid overmixing your batter as it can lead to tough muffins. Once you add the wet ingredients to the dry, mix until you no longer see any dry pockets of flour and have a thick batter. This is easier to accomplish with a rubber or silicone spatula.
4. To get the most accurate measure of flour, use the spoon and level method: spoon the flour into your measuring cup to overfill it, then use a knife to scrape off the excess until the flour is level with the top of the measuring cup.

Can I use a different oil in this recipe? Yes, you can substitute olive oil in place of vegetable oil as it will yield similar results. I do not recommend using melted butter as the texture will be drier and the muffins will not be as moist.

Is there a substitute for the sour cream? The sour cream ensures these muffins are moist and have a beautifully dense texture. If you prefer, you can use a full-fat plain Greek yogurt in place of the sour cream.

Can I substitute natural cocoa powder for the Dutch process cocoa powder? Dutch process cocoa powder has a less bitter taste, can be incorporated into the batter more easily, and reacts differently with leavening agents since it is alkaline. You can try substituting a natural cocoa powder here, but if you do, I recommend reducing the total amount of baking soda to 1 teaspoon.

Do I need to use the instant espresso powder? Espresso powder enhances the chocolate flavor in the muffins. This ingredient is entirely optional, especially if you don’t normally keep some on hand. Since this ingredient is added for taste rather than the structure of the recipe, leaving it out is completely fine if you prefer!

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 388Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 37mgSodium: 268mgCarbohydrates: 49gFiber: 3gSugar: 32gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Double Chocolate Muffins appeared first on A Classic Twist.

I have an easy breakfast recipe for you today. These banana nut muffins are healthier with a good dose of whole grain and fiber, no processed sugar, and are dairy-free and can be made gluten-free. It makes for a great breakfast or mid-afternoon snack.

Hey there, and welcome back, friends.

You are in for a healthy treat!

This blog post was first published on Jan 17, 2017, and has been updated with new information.

In my busy working mom day, breakfast is the most challenging meal when I am trying to stay healthy. It is so tempting to just pick up something on the drive as I rush out of the house.

So I’ve been taking time on Sundays to prep breakfast and lunch. It only takes an hour to make a batch of these healthy banana nut muffins, coconut chocolate chip granola, and pesto chicken for lunch. This has helped me stay healthier with my meals on the go.

These banana nut muffins are made hearty with whole wheat flour, sweetened with maple syrup, and made crunchy with coconut flakes and walnuts. You can also use gluten-free flour that is cup-for-cup.

They are perfect for grab-and-go breakfasts and snacks during a busy work day. They freeze really well and can be taken out the night before. Add these muffins to your weekly rotations. I promise you will love them and they will make your life easier.

Ingredients

• almond milk
• baking soda
• vanilla extract
• ground cinnamon
• kosher salt
• GF all-purpose flour or white whole-wheat flour
• old fashioned oats
• walnuts
• unsweetened coconut flakes
• coconut oil
• pure maple syrup
• a few eggs
• overripe bananas

How to Make Healthy Banana Nut Muffins

Preheat the oven and lightly spray a muffin tin with baking spray.

In a large bowl, whisk together the coconut oil, maple syrup, eggs, bananas, milk, baking soda, extract cinnamon, and salt until well combined.

Add in the flour, oats, walnuts, and coconut flakes and mix until just combined.

Divide the batter into the prepared baking tin. Bake until a tester inserted into the center comes out clean.

Remove the muffins from the muffin tin and let them cool on a cooling rack.

How to Store

Store leftover banana nut muffins in an airtight container at room temperature for up to 4 days or in the fridge for up to a week. These muffins can be frozen for up to 3 months. Thaw the muffins at room temperature.

More Muffin Recipes

• Banana Chocolate Chip Muffins
• Raspberry White Chocolate Muffins
• Lemon Blueberry Muffins
• Lemon Poppy Seed Muffins
• Apple Muffins with Oatmeal Topping

What do you think of this amazing banana nut muffin recipe? What would you serve with these muffins? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Banana Nut Muffin Recipe

Print

Yield: ~10 muffins

Banana Nut Muffins

These banana nut muffins are healthier with a good dose of whole grain and fiber, no processed sugar, and are dairy-free and gluten-free.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Toggle ingredient group

• 1/4 cup almond milk
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1 3/4 cup GF all-purpose flour (I used bob’s red mill) - substitute with white whole wheat flour if gluten is not a concern
• 1/3 cup old fashioned oats
• 1/3 cup chopped walnuts
• 1/4 cup unsweetened coconut flakes
• 1/3 cup melted coconut oil
• 1/2 cup pure maple syrup
• 2 large eggs
• 1 cup mashed bananas (about 3 bananas)

Instructions

1. Preheat oven to 325 degrees. Lightly spray a muffin tin with baking spray.
2. In a large bowl, whisk together the coconut oil, maple syrup, eggs, bananas, milk, baking soda, extract cinnamon and salt until well combined. Add in the flour, oats, walnuts and coconut flakes and mix until just combined.
3. Divide the batter into the prepared baking tin. Bake until a tester inserted into the center comes out clean, about 23-25 minutes.
4. Remove muffins from tin and let cool on a cooling rack.
5. Store leftovers in an airtight container. Freeze if desired and thaw muffins at room temperature.

Notes

Adapted from Cookie and Kate

Nutrition Information:

Amount Per Serving: Calories: 0Cholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Banana Nut Muffins appeared first on A Classic Twist.

Hey there, and welcome back, friends.

You are in for a sweet treat!

Banana Chocolate Chip Muffins

These Banana Chocolate Chip Muffins are soft and have the perfect ratio of banana to chocolate chips, so you get melty chips and smooth banana flavor in each bite.

Like many of you, I have zero time to make a healthy breakfast in the mornings. My breakfast is always a grab-and-go between getting the kiddos up, dressed, and fed.

That is one of the many reasons why I live for lazy weekends where I can get in the kitchen and take my time making a yummy and wholesome breakfast for the family.

Hello, Strawberry Ricotta pancakes!! Even though it might not always be the “healthiest” meal by some standards, it’s time we get to slow down and spend our mornings with the kids without rushing out the door.

(more…)

The post Banana Chocolate Chip Muffins appeared first on A Classic Twist.

This pumpkin muffin recipe is sponsored by Bob’s Red Mill. All opinions are mine. Thank you for supporting the brands I love and who make it possible for me to continue creating recipes for you! 

Hey there, and welcome back, friends.

You are in for a yummy fall treat!

(more…)

The post Pumpkin Muffins with Coconut Flake Streusel Topping appeared first on A Classic Twist.

Welcome back friends and thank you for always keeping up with the latest, new recipes I share. Today’s are these Raspberry White Chocolate Muffins. You are in for a treat!

(more…)

The post Raspberry White Chocolate Muffins appeared first on A Classic Twist.

Spring is in the air! What is better than fresh Lemon Blueberry Muffins with a morning cup of coffee in the warmer mornings? 

These Lemon Blueberry Muffins are the perfect melt-in-your-mouth treats. They are quick to bake, and the fresh blueberries with tart lemon are the perfect pair. You seriously don’t want to skip on the lemon sugar on the top. I repeat, do not skip on the lemon sugar topping. It’s the best part! 

(more…)

The post Lemon Blueberry Muffins appeared first on A Classic Twist.