Healthy Chocolate Muffin Recipe for Quick and Delicious Treats

These chocolate muffins are made with whole wheat flour, cocoa powder and chopped dark chocolate, so they have a deep chocolate flavour with a little more substance than a typical bakery muffin. They are easy to mix by hand in two bowls, bake in about 25 minutes and make six muffins that are good for hosting, an after-workout snack or a quick treat. The recipe card above gives the ingredients and steps; here are the details that make them soft and chocolatey.

Why it works

Cocoa powder and melted-in pieces of chopped dark chocolate give two layers of chocolate flavour: a smooth base and pockets of richness. Whole wheat flour adds a nutty taste and more fibre than white flour. Coconut oil keeps the crumb moist, and mixing the batter only until combined keeps the muffins tender instead of tough.

Who it is for

This recipe suits home bakers who want a chocolate muffin that is less sweet and more wholesome than a bakery version, without a long ingredient list. It is also a good way to use up a block of dark chocolate.

Tips for soft, chocolatey muffins

• Do not overmix. Stir the wet and dry mixtures together just until no dry flour remains. Overmixing makes muffins dense.
• Use good dark chocolate. A bar with at least 70% cocoa gives the richest flavour. Chop it into small pieces so it spreads through the batter.
• Measure flour carefully. Spoon it into the cup and level it. Packing it in makes muffins dry.
• Use room-temperature eggs and milk. They blend more evenly with the coconut oil.
• Fill the cups about three-quarters full. This leaves room to rise into a rounded top.
• Check at 20 minutes. Muffins are done at 20 to 25 minutes, when a toothpick comes out with a few moist crumbs but no wet batter.

Common mistakes

• Opening the oven door too early, which can make muffins sink.
• Overbaking. Chocolate muffins are dark, so judge by a toothpick, not colour.
• Adding the chocolate pieces when the batter is hot. Fold them in once the wet and dry ingredients are combined.

Variations and substitutions

• Add-ins: chopped nuts or dried fruit add texture and flavour.
• Sugar: brown sugar is used in the recipe. Low-calorie sweeteners can replace it for people who limit sugar; sweeteners behave differently in baking, so expect small changes in texture.
• Protein boost: athletes sometimes add protein powder; replace a spoon or two of flour and add a little more milk if the batter is thick.
• Lighter fat: reduce the coconut oil slightly for a lower-fat muffin, accepting a drier crumb.
• Gluten: a gluten-free flour blend can replace the wheat flour.

Good to know

These muffins still contain sugar, chocolate and coconut oil, so they are a treat to enjoy in moderation rather than an everyday food. Whole wheat flour contains gluten, so they are not suitable for people with coeliac disease unless made with a gluten-free flour. They also contain eggs and milk. This article is for general information and does not replace advice from your doctor or dietitian.

Make-ahead and storage

Store cooled muffins in an airtight container at room temperature for a day or two, or in the refrigerator for longer. They freeze well; wrap individually and reheat briefly in a warm oven or microwave until soft.

Serving ideas

Serve warm with a glass of milk, coffee or tea. For more chocolate baking, try our chocolate wet cake or the soft pumpkin cottage cheese muffins. You can also read about dark chocolate.

FAQ

Why are my muffins dry?

Usually too much flour or too long in the oven. Measure the flour lightly and check at 20 minutes.

Can I use all-purpose flour instead of whole wheat?

Yes. The muffins will be lighter and a little less nutty, and may need slightly less milk.

Can I use butter instead of coconut oil?

Yes, use melted butter in the same amount. The flavour will be a bit richer.