Does any one else’s children get tired of their old favorites? My four-year-old son especially goes through different “phases” with breakfast. We rotate through waffles, toast, bagels, pancakes, cereal, and eggs – though lately he hasn’t been particularly stoked on any of our normal breakfast options. I can convince him to eat a granola bar anytime, but I personally would like for him to eat something with more calories but lower sugar. Enter these Double Chocolate Chip Muffins.
So, he and I have been on the hunt for a Chocolate Chip Muffin recipe. I wanted something that wasn’t too sweet that I could give to him in the morning, from easy pantry staples that we keep on hand. I adapted these from a recipe on Sally’s Baking Addiction – and they ended up absolutely perfect. These will be in regular rotation in our house, and I can’t wait to try them with other goodies mixed in.
Double Chocolate Chip Muffins
Course: Breakfast, Snacks12
servings10
minutes20
minutes30
minutesA kid-friendly, lower-sugar, infinitely-adaptable basic Double Chocolate Chip Muffin recipe.
Ingredients
2 cups (250g) all-purpose flour (spoon & leveled)
3/4 cup (150g) granulated sugar
1/2 cup (41g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cups (150g) semi-sweet chocolate chips
2 large eggs, at room temperature
3/4 cup (185g) plain yogurt, at room temperature
1/2 cup (120ml) vegetable oil*
1/2 cup (120ml) whole milk, at room temperature
1 and 1/2 teaspoons pure vanilla extract
Directions
- Preheat oven to 425°F (218°C). Use cupcake liners to fill a 12-count muffin tin, or grease the pan well with vegetable oil.
- Whisk together the dry ingredients:
1 cup (200g) granulated sugar
1/2 cup (41g) unsweetened natural cocoa powder
1 teaspoon baking soda1/2 teaspoon salt
Set aside. - Whisk together the wet ingredients:
2 large eggs, at room temperature
3/4 cup (185g) full fat sour cream or plain yogurt, at room temperature
1/2 cup (120ml) vegetable oil
1/2 cup (120ml) whole milk, at room temperature
1 and 1/2 teaspoons pure vanilla extract - Using a spoon, combine wet ingredients into dry until just mixed, The batter will be quite thick.
- Spoon the batter into the muffin liners, filling them about 3/4-full. Sprinkle 3/4 cups (150g) semi-sweet chocolate chips over the tops of the muffins.
- Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) for an additional 15-16 minutes. Test muffins with a toothpick to ensure the batter is cooked.
- Cool muffins for 10 minutes, then remove from the pan to cool for another few minutes on a wire rack before eating.
- Store remaining muffins for 5 days, covered at room temperature. Alternatively, freeze in a large zip bag, and microwave from frozen for 1-1 1/2 minutes before serving.
Notes
- Try mixing in other yummy additions – nuts, sprinkles, dried fruit, chia seeds, hemp seeds, or flax meal. Limit extras to around 1/2 cup total.
- *Vegetable oil used can be standard vegetable oil, grapeseed oil, or even olive oil. Each oil will affect the flavor a bit. If you use melted coconut oil, the muffins will be a bit oilier. Ensure that all the other ingredients are at room temperature so that the coconut oil does not solidify.
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