Healthy Double Chocolate Muffins
Tender, moist, rich and indulgent muffins can also be healthy. This recipe, made with freshly milled whole wheat flour, proves to be irresistible!
Ingredients
Wet Ingredients
- 1 cup plain yogurt
- ¼ cup milk
- 2 eggs
- ½ cup honey
- ½ cup olive oil or avocado oil
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 1 ½ cups (200 grams) freshly milled flour
- ⅓ cup (30 grams) cocoa powder
- 1 ½ teaspoon salt
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
Mix-Ins and Toppings
- ¾ cup chocolate chips
- Optional melted chocolate for a drizzle on top
Instructions
- Preheat your oven to 425°F (220°C). Grease a muffin tin and set aside.
- In a large mixing bowl, whisk together all of the wet ingredients until smooth and well combined.
- Add the freshly milled flour, cocoa powder, and salt to the bowl with the wet ingredients. Gently stir just until incorporated. Cover and set aside to let the flour absorb the liquid for 10 minutes.
- After resting, sprinkle in the baking powder and baking soda. Mix gently until everything is evenly combined, being careful not to overmix. Fold in the chocolate chips.
- After resting, sprinkle in the baking powder and baking soda. Mix gently until everything is evenly combined, being careful not to overmix. Fold in the chocolate chips.
- Working quickly, spoon the batter into the prepared muffin tin, filling each cup evenly.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (175°C) and continue baking for 10-12 minutes, or until the centers feel firm and the muffins are baked through.
- Remove from the oven and let cool slightly on a wire rack — or enjoy warm right away. Another option would be to add a melted chocolate drizzle to the tops of the muffins right before serving. Triple chocolate muffin goodness!
- Store cooled muffins in an airtight container at room temperature for up to 2 days. For longer storage, freeze the muffins the same day they’re baked. Thaw at room temperature before serving.