Dark Chocolate Muffins

Dark Chocolate Muffins

These chocolate muffins are amazing – delicious, chocolaty and fluffy. Don’t be afraid to tweak! The original recipe, given to me by a relative several years ago, called for 1 cup of sugar, 1 stick of butter, and white flour. These chocolate muffins are made with whole-wheat flour, far less butter and sugar, and despite being healthier, they do not sacrifice anything in terms of texture and flavor.

Dark Chocolate Muffins
Prep and Cool time
Cook time
Total time
Recipe type: Dessert
Yield: 15 muffins
  • 1½ cups whole-wheat flour
  • 2 teaspoons baking powder
  • 8 oz (2 bars) dark (60%) chocolate
  • ½ cup sugar
  • ¼ cup unsalted butter, melted
  • ½ cup whole milk
  • 4 large eggs, lightly beaten
  1. Preheat oven to 350 degrees F. Line 15 muffin cups with liners and spray with nonstick spray.
  2. In a medium bowl, whisk together flour and baking powder. Set aside.
  3. In a medium saucepan over very low heat, melt chocolate and sugar, stirring constantly. When melted, remove from heat. Stir in oil, then milk, and finally eggs.
  4. Add flour mixture gradually, folding gently with a spatula. Pour into prepared pan. Bake 20 minutes. Cool 5 minutes in pan, then 10 more minutes on a wire rack.
Nutrition Per Serving
Serving size: 1 muffin Calories: 186 Fat: 9.2 g Saturated fat: 5.4 g Carbohydrates: 25.1 g Sugar: 14.8 g Sodium: 93.7 mg Fiber: 2.6 g Protein: 4.3 g

Chocolate Muffins

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