Double chocolate muffins

These double chocolate muffins are perfect for a breakfast-on-the-go or a midday snack. I personally love taking them to skating competitions!

double chocolate chip muffins

This past weekend was a big skating competition. I entered 3 events – an open freestyle event, a dramatic entertainment event and the championship gold ladies event. I’ll let you know the results later because I want to talk about these muffins first.

My skating friend K and I usually travel to these competitions together. What I’ve learned over the years is that there isn’t much time to eat. Skaters are usually up early for a quick practice, and then we have to do hair and makeup. By the time all is said and done, it’s time to head to the rink. That means that there isn’t usually time to sit down for a meal (unless your events are all over mid-day, which is rare).

double chocolate chip muffins

Year over year, I’ve been bringing muffins to the competitions. These handheld snacks have been a saving grace for many of us. When we’re too busy to eat, we snack on muffins. For this year’s competition, I made double chocolate muffins. I personally don’t like having too much food sit in my stomach before a competition, so I decided to make these healthier. I swapped out a few ingredients for healthier alternatives.

double chocolate chip muffins

Don’t get me wrong – these are not health food. But they are healthier than the butter- or oil-filled versions that most bakeries or grocery stores sell. And they provided some much-needed energy between my events this past weekend.

Hope you enjoy these!

Double chocolate muffins

A dreamy double chocolate chip muffin that's slightly healthier than the ones you can buy from a bakery or grocery store
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes


  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 and ¾ cup white whole wheat flour can substitute with all-purpose
  • cup unsweetened cocoa powder
  • 1 and ¼ cup brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsweetened applesauce
  • 1 cup chocolate chips


  • Preheat your oven to 425°F. Generously grease or line a standard muffin pan and set aside.
  • In a medium sized bowl or in a measuring cup, mix together the eggs, buttermilk and vanilla extract. Set aside.
  • In a large bowl, whisk together the flour, cocoa powder, brown sugar, baking soda, baking powder and salt. Transfer the egg mixture to the bowl and fold until a few dry streaks remain. Add in the applesauce and mix until everything mostly comes together. Fold in the chocolate chips.
  • Evenly distribute the batter into your muffin pan, filling each well about ¾ full. Sprinkle additional chocolate chips on top if desired.
  • Bake in your preheated oven for 8 minutes. Then turn down the oven to 350°F (without opening the oven) and bake for an additional 12 minutes or until a toothpick inserted in the center comes out clean. If there are melted chocolate chips on the toothpick, that's OK.
  • Allow the muffins to cool slightly before serving.


Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will last several days. They can also be frozen and thawed.
Source: Slightly adapted from Once Upon a Chef

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