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Whole Wheat Double Chocolate Muffins | Double Chocolate Muffins Recipe

Double chocolate muffins recipe with step by step pictures. Fluffy and light double chocolate muffins which is easy to make and taste so delicious with a cup of coffee or tea just like my Double chocolate banana muffins. 
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 365kcal

Equipment

  • 1 12 cup Muffin Tray
  • 1 Mixing Bowl
  • 1 Whisk
  • 1 Spatula
  • 1 Measuring Jug

Ingredients

  • 2 large Eggs
  • ½ cup Sour cream or Yogurt (120 ml)
  • ½ cup Vegetable Oil or Melted Butter (120 ml)
  • ½ cup Milk (120 ml)
  • 1 tbsp Vanilla Extract
  • 1¾ cup Wheat flour (240 grams)
  • 1 cup Granulated Sugar 200 grams
  • ½ cup Unsweetened Cocoa powder (60 grams)
  • 1 ½ teaspoons

    Baking powder


  • 1 teaspoon Baking Soda
  • ¼ tsp Salt
  • 1 cup Dark Chocolate dark or semi sweet (chopped)
  • ¼ cup Chocolate chips (for toppings)

Instructions

  • Preheat your oven to 180 Degree C or 356 Degree F. Line 12 cup muffin pan with cupcake liners and set aside.
  • Take wet ingredients in a bowl which is eggs, milk, vegetable oil, yogurt/sour cream and vanilla. Mix well using a whisk and set aside.
  • Take dry ingredients in a large mixing bowl. Wheat flour, sugar, cocoa powder, baking soda, baking powder and salt. Mix well so everything is evenly mixed.
  • Now pour the wet mixture over the dry along with your chopped chocolate or chocolate chips. Use a spatula to fold gently. Don’t over mix your batter.
  • Use an ice cream scoop to fill your muffin pans. Divide the batter between the muffin liners evenly. Sprinkle on your muffin batter some of your chocolate chips.
  • Place the muffins into preheated oven and bake for 20 minutes. Once baked, remove from the oven and leave it cool in the pan for 5 mins before transferring to a wire rack to cool completely.
  • Serve warm with a cup of tea or coffee.
  • You will also love my Blender Orange Cake & Blender Banana Cake Recipe too

Video

Notes

  • Plain flour can be used instead of wheat flour. Use same amount of all purpose flour for wheat flour.
  • If you don’t have sour cream use thick unflavoured yogurt. Make sure you use unsweetened yogurt in this recipe.
  • Milk can be adjusted if the batter is too thick.
  • Never over mix your muffin batter. Fold gently.
  • I used chopped chocolate inside the batter but chocolate chips can be used as well.
  • Oil can be substituted with melted butter.
  • I haven’t tried this recipe eggless, but check this recipe, if you want eggless version of chocolate muffins.

Storage Suggestions

  • Once the muffins are cooled. It can be stored at room temp in an air tight container upto 3 days.
  • You can store the muffins in fridge upto a week, rewarm in microwave for few seconds as needed.

Serving Suggestions

Muffins taste great as it is for breakfast. You can warm the muffins in microwave for few seconds for best taste. Serving it with milk is optional but it makes a filling breakfast or brunch.

Nutrition

Serving: 1servings | Calories: 365kcal | Carbohydrates: 43g | Protein: 5g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 216mg | Potassium: 230mg | Fiber: 3g | Sugar: 23g | Vitamin A: 127IU | Vitamin C: 0.1mg | Calcium: 77mg | Iron: 3mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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