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Is it breakfast, or is it a treat? Why can't it be both? These Double Chocolate Muffins can do it all and be deliciously addicting the whole time!
Does chocolate belong at breakfast? I should come as a surprise to no one that I am a HUGE chocolate lover. I mean, have you looked to see how many chocolate recipes live on the site? Sorry, not sorry. Chocolate lives in my DNA. I believe it's the baker in me that has always loved chocolate. There is just something about a good chocolate recipe that can lift my mood.
I mean, my husband always makes me my favorite chocolate cake every year for my birthday. In fact, it's usually the one main day of the year, my husband gets into the kitchen and cooks things. Don't get me wrong he is helpful throughout the year when I ask for it; it's just the day he takes entirely over in there.
Okay, back to these double chocolate muffins. They almost remind me a little bit of those Costco muffins? You know the ones I'm talking about in the bakery department that are huge and takes more than one person to eat? These remind me of those. Granted, I did make them normal size, lol.
What's the Difference Between a Muffin and a Cupcake?
This is something that I"m sure Google has answered a lot of times, but it's also still something our oldest (the non-baker) asks me all the time. Muffins may very well be cupcakes in disguise since the main difference is the existence or nonexistence of frosting. But I also tend to add fewer sweeteners to muffins than I do cupcakes as well. Don't get me wrong, though; these double chocolate muffins have the perfect amount of sweetness to add to your morning.
Ingredients in Double Chocolate Muffins
-
- Sugar
- Butter
- Eggs
- Cassava Flour
- Baking Powder
- Baking Soda
- Salt
- vanilla
- Milk
- Lemon Juice
- Cocoa Powder
A Note on Ingredients
Cassava Flour – I get many messages about people not liking the texture or a recipe is not acting like it should as written, and here is where the problem probably lies.
How to Measure Cassava Flour
Cassava flour settles A LOT. Here is my trick if you do not want to have to bring out your kitchen scale to measure it. Whisk, whisk, and whisk some more. What does that mean? When I measure cassava flour, I always do the following steps.
- Whisk the flour in whatever container you are storing it or the bag.
- Spoon the desired amount into a measuring cup to measure. Pour that into a larger bowl or measuring cup and whisk it again. You will notice when you whisk it, the amount increases. This is because the cassava has settled, so you measured more than what you wanted for the recipe.
- If you have more, merely remove the excess and repeat until you have the amount you need.
Baking Powder - Traditional store-bought baking powder usually contains corn starch. If you are avoiding corn like I do, then I suggest you make sure the one you are buying is corn-free, or you can easily make your own.
How to Make Baking Powder
- ½ C Cream of Tartar
- ¼ C Baking Soda
- ¼ C Starch of Choice (I prefer arrowroot starch)
- Sift everything together and store it in an airtight container. Then use it like you would any store-bought baking powder in your recipes.
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Tips and Tricks
- Make sure you measure your ingredients correctly.
- Cream the butter and sugar thoroughly.
- Add the baking soda and baking powder to the lemon juice before adding the mixture to the batter. This helps to make sure it's activated, which gives the muffins a light, airy texture once they are baked.
Making Muffins Dairy Free
To make these double chocolate muffins dairy-free, sub oil or a dairy-free butter and milk of choice. I use Enjoy Life Chocolate Chips, which are already dairy-free for my chocolate, so make sure the ones you are using are dairy-free as well if you are adding them.
More Chocolate Recipes to Love
Chocolate Cutout Sugar Cookies
Chocolate Peppermint Cookies (Thin Mints)
Double Chocolate Muffins
Equipment
- muffin tin and liners
Ingredients
- ¾ C Sugar
- ½ C Butter or light cooking oil
- 2 Large Eggs
- 1 ½ C Cassava Flour 180 g
- ½ teaspoon Baking Soda
- 1 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 TBS Lemon Juice
- 1 teaspoon Vanilla
- ¼ C Cocoa Powder
- ¾ C Chocolate Chips
- 1 ¼ C Milk of Choice
Instructions
- Preheat the oven to 350 degrees and prepare a muffin tin with liners.
- Cream together the butter and the sugar.
- Whip the eggs till slightly fluffy and then add the eggs and mix thoroughly.
- Add the cassava flour (see note on measuring), cocoa powder, and salt and mix until combined.
- Combine the lemon juice, baking soda, and baking powder and stir, letting it start to bubble. Add the mixture to the batter with the milk and vanilla and combine until the batter comes together.
- Fold in the additional chocolate chips if desired.
- Fill each cavity about ⅔ the way full. Top with additional chocolate chips if desired.
- Bake in the preheated oven for about 15-18 minutes until the tops just bounce back. Do not over bake these muffins.
- Allow them to cool five minutes and enjoy!
- These will stay soft for about a week in an airtight container at room temperature, but they are best eaten within a few days.
Alexandra says
This recipe and the notes are such a game-changer! No recipe has ever told me to whisk my cassava flour before measuring it and this really changed my life! This recipe is SO delicious and is the FIRST cassava flour recipe to work for me because of the whisking before measuring! Thank you so much for the tips and these DELICIOUS muffins!
Sara Vaughn says
Alexandra, I am so glad you enjoyed these muffins. When working with gluten-free ingredients, the little tricks really can make a difference; I am happy it helped.