Whole Wheat Chocolate Chocolate Chip Muffins
Eating chocolate muffins for breakfast feels a little decadent, but baking them with whole wheat flour makes me feel a little better about treating my family to them. Reeni, Cinnamon Spice & Everything Nice, recently posted this irresistible double chocolate muffin recipe which she adapted from King Arthur Flour.
These are big, beautiful, tender muffins. Reeni’s recipe says to divide the batter between 12 muffin cups. I was a little afraid to fill them that full and made 16 muffins instead, but when I make them again I’ll try and be braver. I also forgot to sprinkle them with coarse sugar. They are rich and chocolatey and probably don’t need the extra sugar on top, but I do love a sweet crunchy muffin top.
Bake these up next time you have a chocolate craving and be sure and visit Reeni and check out all of her delicious recipes.
Whole Wheat Chocolate Chocolate Chip Muffins
Ingredients:
- 1/2 cup butter, room temperature
- 2/3 cup Dutch-processed unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 2 eggs
- 3/4 cup milk
- 1/3 cup sour cream (not non-fat) or yogurt
- 2 cups white whole wheat or all-purpose flour (I used whole wheat pastry flour)
- 1 1/2 cups chocolate chips
- coarse sugar, for topping
Directions:
Preheat oven to 350°F. Lightly grease a 12 cup muffin pan.
In a large mixing bowl beat together butter, cocoa powder, sugar, baking powder, salt and vanilla until fluffy. Beat in eggs, then stir in milk and sour cream. Mix in flour, then chocolate chips.
Divide batter equally between the muffin cups, they will be full. Sprinkle each muffin with a little coarse sugar if desired.
Bake for 25-30 minutes, or until a toothpick inserted in center comes out without crumbs on it – chocolate is ok. Remove from oven, cool on wire racks 10 minutes, remove from pan to wire racks and cool completely.
Other great muffin recipes you might enjoy:
Best Blueberry Streusel Muffins, Barbara Bakes
The Best Chocolate Chip Muffin Recipe, Cinnamon Spice & Everything Nice
Banana Nut Muffins, Barbara Bakes
American’s Test Kitchen Blueberry Muffins, Judy’s Kitchen
Pineapple Coconut Muffins, Completely Delicious
I made these muffins and they were delicious……but I think I may have “whipped” the batter too much because the bottom were crumbly! I followed the recipe completely! Otherwise, they were amazing!
Thanks for any insight!
Hi Connie – with muffins when you add the flour you only want to mix it just until the flour is incorporated.It also sounds like maybe they needed a shorter cook time or the pan should have been further away from the heating element on the bottom of the oven
These were pretty good. I recently started baking with only whole wheat pastry flour so have been trying a lot of new recipes. I didn’t have yogurt or sour cream so I used unsweetened applesauce and reduced the sugar to 3/4 to compensate for the added sweetness from the applesauce. They turned out a little dryer than I would like, but they were sweet enough and rich. I may have over baked them at 25 minutes. My oven is unpredictable. Sour cream would have made them more moist, too. I filled 12 muffin tins and they did rise up spilling over the edge quite a bit. Probably could have done a bakers dozen just fine. Thanks for the recipe! I would make these again. I like the idea of adding zucchini. I’ll try that in the summer!
I used olive oil instead of butter, brown sugar instead of sugar, flax egg, and dairy free sour cream. They were scrumptious. Great recipe, Barbra.
Hello! These look delicious. Is there anything I can use instead of sour cream?
Thank you! 🙂
Yogurt would work well too.
I used applesauce and reduced the sugar by 1/4 cup. Worked great.
Hello there! Can I substitute the white sugar for brown sugar? Also, can I use water instead of milk? We are dairy-free, so for the egg I will just use flax. 🙂 Please get back to me soon! I can’t wait to make these chocolatey delights! They look scrumptious!
Thanks Annabel – I think you’ll be fine to substitute brown sugar and water. I haven’t used flax as a substitute for eggs, so I’m not sure how that will affect the muffins. Let me know how it goes. 🙂
It went great! I did end up using milk though…but the flax egg and brown sugar were great substitutes. They make great mini muffins too…and I love putting fudge chunks in them. I want to try walnuts!
Thanks for the update! Glad it went well 🙂
Ok, call me crazy, but I just added about a cup of finely shredded carrots. I’ve heard of people adding zucchini to chocolate recipes before but have never tried it. I really needed to satisfy my sweet tooth but wanted a little nutrition too. Your muffin recipe definitely took care of the sweet part and the hidden carrots and whole wheat flour make me feel a little better about myself. 🙂 Thanks for posting!
I like the way you think! I might have to try carrots next time too. Thanks for sharing.
This looks amazing! cant wait to make some!
Can you replace the cup of sugar with a cup of honey?
No, I wouldn’t recommend it. Honey is sweeter than sugar and would add more liquid to the batter. Maybe search for a recipe using honey instead of sugar and adapt it.
If you want to do honey, reduce to 3/4 cup to adjust for sweetness and reduce the overall liquid. You could try just taking out the sour cream or reducing the milk to 1/3 cup or so.
I have made these muffins MANY times – every once in awhile, you just need something sweet and satisfying. Although I have my own baking blog and am therefore constantly surrounded by sweets, I have to really watch my blood sugar due to unfortunate genetics. These muffins are WONDERFUL. I’ve tried several other recipes, but this is the best and I keep coming back to it. Thank you =)
Thanks so much Jacqueline! I have a big sweet tooth too 🙂
GREAT recipe. Turned out exactly as pictured…thanks!
Thanks Katy! Glad you enjoyed them.
I JUST MADE THEM AND THEY ARE DELICIOUS AND CHOCOLATY!!!!!! I WILL DEFIANTLY BE MAKING THEM AGAIN : )
Thanks Cindy – so glad you enjoyed them. I should make the again soon.
They were a hit with the family and used 1/2 cup less sugar!!!!
Thank you!
Thanks Sheri – so glad you liked them. Nice to know they’re great even lightened up a bit.
These were delicious muffins! Thanks so much for sharing. My family has been enjoying them from the freezer for a few weeks now. I even added a bit of ground flax. Here’s my post about them http://sassysweetonline.com/?p=262.
These really are as fabulous as they look! I use half the butter (4 tbsp), 6 oz plain whole milk yogurt and 3 oz whole milk, and 1 cup chocolate chips and they are super decadent and delicious. My husband who doesn’t care for ‘healthy’ baked goods says these are equivalent to the best, moist chocolate cake he’s ever eaten! Thanks for the incredible recipe – it’s on my favorites list!
Hi Lise – thanks for taking the time to let me know you made and loved the muffins! So fun that your husband was a fan too. I’ll have to try your changes.
This has perfect breakfast written all over it!
Beautiful muffins! They sound amazing and I’m sure they taste even better. Can’t wait to try these! And my little ones are even more excited for me to try these. Great recipe!
Boy, do these look great, Barbara! I’d eat them all day…
I would never think of pairing chocolate and wholewheat. Great idea. I think the nuttiness would be delicious with the chocolate!
Beautiful, Barbara! I love chocolate anything!
You had me at whole wheat Barbara and the you go to say chocolate- OMG heaven!! Love the pictures, recipe, your blog!:)