Chocolaty Chocolate Chip Whole Wheat Muffins
Indulge in the irresistible decadence of these Chocolaty Chocolate Chip Whole Wheat Muffins, a perfect blend of wholesome ingredients and rich, chocolaty flavor. Made with whole wheat flour for a hearty base and infused with unsweetened cocoa powder, these muffins are a healthier way to satisfy your chocolate cravings. Creamy Greek yogurt and melted butter ensure a tender, moist texture, while semi-sweet chocolate chips and optional mini chocolate chip toppings add bursts of rich, melty goodness in every bite. Ready in just 35 minutes, they make an ideal grab-and-go breakfast, mid-day snack, or even a guilt-free dessert. Perfectly balanced, easy to prepare, and utterly delicious, these muffins are a chocolate lover’s dream come true.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.75 cups Brown sugar
- 0.5 cups Greek yogurt (plain, unsweetened)
- 0.5 cups Milk
- 1.5 teaspoons Vanilla extract
- 0.25 cups Butter (melted and cooled)
- 0.75 cups Semi-sweet chocolate chips
- 0.25 cups Mini chocolate chips (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
In a medium bowl, beat the eggs and brown sugar until the mixture is smooth and slightly thickened. Stir in the Greek yogurt, milk, vanilla extract, and melted butter until fully incorporated.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Be careful not to overmix; the mixture should still be slightly lumpy.
Fold in the semi-sweet chocolate chips until evenly distributed throughout the batter.
Using a spoon or an ice cream scoop, divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the optional mini chocolate chips on top of each muffin for extra chocolaty goodness.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 77.3 g | 386% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 1962 mg | 85% | |
| Total Carbohydrate | 440.6 g | 160% | |
| Dietary Fiber | 77.3 g | 276% | |
| Total Sugars | 211.0 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 644 mg | 50% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 3316 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
