Chocolate Chocolate Chip Muffins

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.

Chocolate_Chocolate_Chip_Muffins

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 MuffinsYum

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 egg
1/4 cup chocolate chips (I recommend these organic chips without soy lecithin)

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.)

Chocolate Chocolate Chip Muffins
 
Prep time
Cook time
Total time
 
Author:
Serves: 9 muffins
Ingredients
  • 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
Instructions
  1. Stir together dry ingredients.
  2. Mix in coconut oil, milk and egg.
  3. Fold in chocolate chips.
  4. Scoop into 9-12 paper lined muffin tins.
  5. 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.

chocolate_pumpkin_bread_2