These Double Dark Chocolate Muffins are loaded with a rich dark chocolate flavor. You’ll love the crumbly, moist texture, and find any reason to eat one!
Let me start by saying, if you don’t like rich dark chocolate, you aren’t going to like these muffins. They are heavy on the dark chocolate, and not too sweet. Which makes them the perfect grab and go breakfast muffin! Because, hello – chocolate for breakfast – – needs no reasons! These are probably my favorite muffin because I’m a huge chocoholic. However, let me say that it took every ounce of willpower that I had in me when I made these, to not stuff my face with a couple, or lick the bowl clean. It was hard to turn down.
Why couldn’t I stuff my face with one? Well, I’m gonna be honest with y’all. I got new batteries for my Polar watch and heart rate monitor, re-downloaded the My Fitness Pal app, and charged my Jawbone, because I’m ready for a change. I’ve wrote about this before, but now it’s just different. I totally lost weight while on Jenny Craig several months ago, but of course, I gained a few of those pounds back. Adjusting back to everyday food after being given meals/snacks daily was hard.
I was sitting in the bed the other night and I was just uncomfortable. I knew that it had everything to do with my weight. Having a food blog is tough on the scale unless you are blogging all healthy recipes, or you’re baking and giving away the treats. I do neither of those things. Although I will say that those Funfetti Cupcakes last week…I gave those babies away!
So I knew that I had to make changes. I have been working out daily. Starting with Zumba, because when you’re out of shape, dancing is just about the only thing that you can manage. Or at least want to manage. I have noticed a drop in the scale by a few ounces, but all I know is that I’m getting healthy. Drinking more water, avoiding sugar, except the agave in my morning coffee. 🙂 Can’t give up the sweetness in my coffee! Making healthier choices is my biggest hurdle. If you know me at all, you know that by not eating one of these Double Dark Chocolate Muffins was a miracle!
Ok..so back to the muffins, because I know that’s why you’re here, and that’s ok! These muffins have the perfect crumbly texture, but they are super moist, thanks to the vanilla Greek yogurt! If you aren’t a dark chocolate fan, you can go with regular cocoa powder, but I totally think that the dark stuff is the best, and you should at least try it once! Mix it up, if you don’t want semi-sweet chocolate chips. White chocolate or even peanut butter chips would be delish in this recipe. Make the recipe your own!
By the way, did I tell you my favorite part of this recipe?? You won’t need your mixer! Nope. A whisk or spatula will do just fine! Wanna know a secret…sometimes I will skip a recipe if I have to use my mixer. As easy as it is to get out, some days I just want to grab a bowl and whip something up, without dragging anything else out. So yay for no mixers!
Double Dark Chocolate Muffins
These Double Dark Chocolate Muffins are loaded with a rich dark chocolate flavor. You'll love the crumbly, moist texture, and find any reason to eat one!
- 1 2/3 cup flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 cup dark cocoa powder + 2 tablespoons
- 3/4 cup light brown sugar, packed
- 3/4 cup vanilla Greek yogurt
- 2 eggs
- 1/3 cup canola oil
- 1/4 cup hot water + 2 tablespoons
- 2 teaspoons vanilla extract
- 1 1/2 cup semi-sweet chocolate chips, divided
Preheat oven to 400 degrees, and line 12 muffin cups with liners. Set aside.
In a medium bowl sift together the flour, salt, baking powder, and baking soda. Set aside.
In a large mixing bowl whisk together the oil, brown sugar, hot water, and cocoa powder.
Whisk in the eggs and vanilla.
Stir in one third of the dry ingredients, and one third of the Greek yogurt. Repeat until all is mixed in. Do not over mix. Just mix until it all comes together.
Fold in one cup of the chocolate chips. Using an ice cream scoop, evenly scoop the batter into all the muffin cups, filling them 3/4 of the way full. Press the remaining 1/2 cup of chocolate chips, into the tops of the batter.
Bake for 7 minutes at 400 degrees. Then lower the temperature to 350 degrees for 10 to 12 minutes. Baking them at a high temperature to begin with yields the high rise.
Allow to cool for 5 minutes, before removing them to a cooling rack, to cool the rest of the way.