Double Chocolate Chip Muffins

In anticipation of Valentine’s Day, I will be featuring a few chocolate recipes this week.   Of course a little breakfast chocolate is the perfect way to start off any week.  These muffins are more than just a little breakfast chocolate though.  They are chocolate on chocolate.  A chocolate muffin studded with chocolate chips topped with chocolate chips.  What could be better?  Well, they come in under 200 calories and are low fat – a true breakfast treat! 

The original recipe uses red wine vinegar and water, which I thought was intriguing.  Red wine vinegar in baked goods?  I had to try it!  I did, and it was good.  BUT…I have since revised the recipe to replace the vinegar/water with buttermilk.  Nothing compares to the flavor and texture that buttermilk gives to baked goods, and in these muffins that is no exception.  I also replaced some of the all-purpose flour with whole wheat in order to bump up the nutrition level a bit.

For a little variety, it is fun to change up the chips with different flavors (peanut butter chips anyone?) but I always find myself coming back to the mini chocolate chips.  Mini chips give the illusion of more chocolate per bite since there are more bits throughout.  A little more for less kind of thing. 

Chocolate-Chocolate Chip Muffins
Yields 12 muffins


1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup brown sugar, packed
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg, lightly beaten
1/2 cup semi-sweet mini chocolate chips, divided


  1. Preheat oven to 400 degrees.  Line 12 muffin cups with paper liners (or spray muffin tin with cooking spray).
  2. In a large bowl, mix flours, sugar, cocoa, baking powder, baking soda, and salt. 
  3. In a medium bowl, whisk together the buttermilk, oil, vanilla and egg.  Stir in 1/4 cup chocolate chips.
  4. Add buttermilk mixture to flour mixture, gently folding until just combined.
  5. Divide batter evenly among 12 muffin cups.  Sprinkle tops with remaning 1/4 cup mini chocolate chips.  Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Cooking Light


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  1. Chocolate for breakfast. Mmmm- this is my kind of muffin. Looks delicious!

  2. Really!?! 200 calories? Really? And mucho chocolate! I’m there!

  3. @Rosemary

    Yes, really!! Closer to 190, but who’s counting 😉

  4. Well these look seriously delicious! I’m a big fan of chocolate for breakfast 🙂

  5. I’m with you on the mini-chocolate chips! Much better chocolate chip to cake ratio. These muffins are absolutely lovely and fairly low cal to boot!

  6. Double chocolate for breakfast!! YES please!

  7. NOTHING beats the classic, and sounds way too good to be possible! 😉

  8. Love these muffins! Yours look wonderful. the red wine vinegar works!

  9. Chocolateeee and muffins..oh yummy and less calories! I am totally in!! Beautiful photos!!!

  10. These look amazing Alida! I love that these use whole wheat flour. That way you can eat with a little less guilt lol.

  11. You had me at double chocolate!

  12. This is one of my special treats. When I am feeling indulgent I always grab one of these from DD for breakfast. I would be scared to have a whole batch at home although I am sure they would be much more healthier than the DD version. Yours look delicious!