Chocolate for breakfast? Count me IN. These super moist double chocolate muffins are the perfect, sweet way to start your day.
One Bowl Double Chocolate Muffins
I’m here to tell you something you might not realize yet: you can eat chocolate for breakfast. I know this is a concept that might astound you, but these double chocolate muffins are the perfect way to start your day. They’re tender, moist, packed with chocolate chips and come together in a half hour. Plus, they’re made with greek yogurt, so you can even tell yourself there’s a lil’ bit of protein in there.
I’ll be whipping up these one bowl (HELLO, easy clean up!) double chocolate muffins for breakfast today and, maybe… everyday.
Because they are that. darn. good.
Why are these chocolate muffins the BEST?
When I tell you that this is the best chocolate muffin I’ve ever had I am not exaggerating in the slightest. I wish I could explain to you how tender, tasty, and scrumptious these chocolate muffins are. You’ll absolutely love this chocolate muffins recipe because they’re:
easy to make
made in one bowl
I could go on, but you get the point. You NEED them.
Ingredients for the double chocolate muffins
This chocolate muffin recipe calls for 11 ingredients that you probably already have laying around in your fridge and pantry. Plus, they’re a one bowl wonder, which means easy clean up and more time for putting away all of those ingredients.
All Purpose Flour
How to make the best one bowl chocolate muffins
Now muffins are one of my favorite breakfast sweets to whip up. They’re super easy to make. You won’t need any fancy kitchen tools or tons of bowls – which is pretty much my favorite kind of recipe because cleanup is the WORST. Follow these three tips and you’ll have perfect muffins every time!
Use good chocolate: It is so important to use high quality cocoa powder and chocolate chips in these chocolate muffins for the best results! We love Rodelle cocoa powder!
Don’t over mix: Overmixing your batter will create more gluten in your batter which can leave to dry or tough muffin. You want moist chocolate muffins so make sure to only mix until no streaks of flour remain.
Under bake them a smidge: Remember that the muffins will continue to cook as they cool, so it’s okay if they’re a little bit underdone when they come out of the oven!
So, go ahead, have yourself a good morning with these scrumptious double chocolate muffins!
Preheat the oven to 425°F and line a muffin tin with 12 cupcake liners. If you don’t have cupcake liners, you can also grease the muffin tins very well with butter!
In a large mixing bowl, combine the melted butter and granulated sugar. Whisk to combine. Add the eggs, one at a time and whisk until frothy.
Add the vanilla extract, greek yogurt and buttermilk, and stir together.
Add the flour, cocoa powder, baking powder, salt. Mix until just combined. Do not over mix. Last, add the chocolate chips and mix once or twice to distribute.
Use a large ice cream scoop or a 1/3 cup measure to divide the batter evenly between the 12 muffin tins. Bake at 425° for 5 minutes. After 5 minutes, reduce the oven temperature to 375°F and bake for 15 more minutes or until a knife inserted into the middle of the muffins come out mostly clean.