I’m not sure if you are a chocolate lover like I am, but any recipe that has the words chocolate and chocolate written side by side makes me very happy and excited.
My biggest hint on this recipe is to use sour cream instead of milk. (The recipe lists either one.) Sour cream makes these super moist.
This recipe is a definite family favorite. They taste amazing with a glass of milk or a cup of coffee!
Chocolate Chocolate Chip Muffins
1 1/2 cups whole wheat flour
1/3 cup sucanat
1/4 cup cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup melted coconut oil or butter
2/3 cup milk or sour cream
1/4 cup chocolate chips (I recommend these organic chips without soy lecithin, or these homemade chocolate chunks)
Stir together dry ingredients. Mix in coconut oil, milk and egg. Fold in chocolate chips. Scoop into 9-12 paper lined muffin tins. Bake at 400° for 20 minutes. Makes about 9 muffins. (I double the recipe for my family of six.)
- 1½ cups whole wheat flour
- ⅓ cup sucanat
- ¼ cup cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon baking powder
- ¼ cup melted coconut oil or butter
- ⅔ cup milk or sour cream
- 1 egg
- ¼ cup chocolate chips
- Stir together dry ingredients.
- Mix in coconut oil, milk and egg.
- Fold in chocolate chips.
- Scoop into 9-12 paper lined muffin tins.
- Bake at 400° for 20 minutes.
If you have some good quality coconut oil, I highly recommend using it in this recipe. The coconut flavor with the chocolate is SO GOOD.
How about Chocolate Chip Bread?
Don’t mind if I do. Indeed, you can also make this recipe into a quick bread instead of muffins. Just spread the batter into a buttered loaf pan and bake at 350° for 50 minutes! Get all the details here.