Whole wheat double chocolate chip muffins from King Arthur Flour

This recipe is a modification from King Arthur Flour’s breakfast chocolate muffins. I added whole wheat flour and applesauce to improve the texture and taste.

Double chocolate chip muffins from King Arthur Flour

Chocolate chip muffins are always going to be a thing in the Eva Bakes household. Both my daughter and I love chocolate, so it’s no surprise that we also love chocolate muffins. I’ll take any excuse to eat chocolate for breakfast.

I’ve been fixated on all things King Arthur lately, so I went and found their chocolate chip muffin recipe. After reading the reviews, I made a few edits. I swapped out the flour for whole wheat to add some grains and texture to the muffin. In addition, the original batter was VERY dry, so I added about a cup of unsweetened applesauce to it. Oh, and of course, I doubled the amount of chocolate chips in there. I topped my muffins with both chocolate chips and coarse sugar.

Double chocolate chip muffins from King Arthur Flour

My family and I all enjoyed these muffins, as they were light and not too sweet. They actually get a bit more fudgy in texture after a day. I probably could have upped the chocolate chips, since I felt like there wasn’t enough chocolate in there for my personal tastes.

Regardless, these are muffins that will likely make it into my family’s regular rotation. I will likely keep tweaking it into they are perfect, but they are a solid chocolate chip muffin recipe you should try.

Double chocolate chip muffins from King Arthur Flour

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Whole wheat double chocolate chip muffins from King Arthur Flour

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 15
Author: Eva Bakes


  • cup unsweetened cocoa powder
  • 2 cups white whole wheat flour can substitute with all-purpose
  • 1 and ¼ cups brown sugar
  • 1 teaspoon baking powder
  • ¾ teaspoon instant espresso powder optional
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs
  • ¾ cup milk of choice
  • 1 cup unsweetened applesauce
  • 2 teaspoons vanilla extract
  • 2 teaspoons white vinegar
  • 8 Tablespoons (1 stick) unsalted butter melted
  • 2 cups chocolate chips plus more for topping
  • coarse sugar for topping optional


  • Preheat your oven to 350°F. Generously grease or line two standard muffins pans and set aside.
  • In a large bowl, whisk together the cocoa powder, flour, sugar, baking powder, espresso powder, baking soda and salt. Set aside.
  • In a medium sized bowl, mix together the eggs, milk, vanilla and vinegar.
  • Add the wet ingredients to the dry ingredients and fold gently. Add the melted butter and applesauce and mix until a few dry streaks remain. Fold in the chocolate chips and mix until everything just comes together - do not over mix.
  • Evenly distribute the batter into your prepared baking pan, filling each well almost all the way to the top. Sprinkle on additional chocolate chips and coarse sugar if desired.
  • Bake in your preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before serving.


Leftover muffins should be stored in an airtight container at room temperature and will keep for several days.
Source: Slightly adapted from King Arthur Flour

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