How to Make Irresistible Double Chocolate Muffins - A Step-by-Step Guide

There is nothing quite as satisfying as biting into a warm, moist chocolate muffin and experiencing the rich, decadent flavor of double chocolate. These Irresistible Double Chocolate Muffins are sure to become a staple in your baking repertoire, perfect for a quick breakfast on the go or a delightful treat to share with friends and family.

With a tender crumb and a double dose of chocolatey goodness, these muffins are guaranteed to satisfy even the most intense chocolate cravings. Th...

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Ingredients

  • 1 cup whole wheat flour
  • ¾ cup ground flax seed
  • ½ cup wheat germ
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ cup cocoa powder
  • 1 tablespoon ground cinnamon
  • ½ cup miniature semisweet chocolate chips
  • 1 cup low-fat buttermilk
  • ¾ cup pumpkin puree
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Servings: 12
  • Yield: 12 muffins

  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  • Combine flour, flax seed, wheat germ, baking soda, baking powder, cocoa powder, cinnamon, and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg, and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
  • Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.
  • Nutrition

    237 cal.

    • Total Fat: 8g
    • Saturated Fat: 2g
    • Cholesterol: 16mg
    • Sodium: 241mg
    • Total Carbohydrate: 40g
    • Dietary Fiber: 7g
    • Total Sugars: 24g
    • Protein: 7g
    • Vitamin C: 1mg
    • Calcium: 122mg
    • Iron: 3mg
    • Potassium: 338mg