Chocolate Chocolate Chip Muffins Recipe (With Optional Peanut Butter Center)

This Chocolate Chocolate Chip Muffins recipe has an optional peanut butter center you will love!

That’s right; you can make them either way. Enjoy them as a truly chocolatey muffin, or go the peanut butter cup flavor route and add a dollop of peanut butter to the center. Either way, these are incredibly decadent.

One of these Chocolate Chocolate Chip Muffins sits broken open, showing melty chocolate chips inside, warm out of the oven.

Why Make These Double Chocolate Muffins?

Because dessert matters. We can stick to a diet or eat healthy as much as we want. But sometimes, life calls for dessert. And the best part about these is that you aren’t really sacrificing much with these muffins because they are made with all-natural ingredients.

What Makes A Muffin Moist?

The fat content. While I try to find balance and avoid excessive fats in my recipes, some recipes call for them. I have to say that even though these were made with egg whites, they turned out pretty well. But if you want them even more moist, I highly recommend using 1-2 whole eggs instead of egg whites. The fat in the yolks will go a long way to adding more moisture. But again, these aren’t dry muffins, at least not in my opinion. So the choice is yours.

Are Chocolate Chip Muffins Healthy?

I suppose they could be. I mean, the recipe below is about as healthy as a chocolate chocolate chip muffin is going to get. They are made with all-natural ingredients, no processed sugar, and whole grain flour. You really can’t get much healthier than that with a muffin.

A chocolate chocolate chip muffin, broken open and showing a peanut butter center.

Optional Additions

If you wish, you can add the following:

  • Pure vanilla extract – Add 1 to 2 teaspoons to the wet ingredients.
  • Vinegar – Use white vinegar. Add 1-2 teaspoons to the wet ingredients. This will help with leavening as well as help to naturally preserve the muffins a bit better.
  • Walnuts – If you want chocolate walnut muffins (or any nut), make sure you chop them into smaller pieces for the best texture.

Chocolate Chocolate Chip Muffin Key Ingredients

Whole wheat pastry flour – If you can’t find it near you, the next best thing is White Whole Wheat Flour. It’s often more readily available in stores around the country. You can use regular, whole wheat flour, but the muffins will end up with a more coarse and dense texture. They may even be a tiny bit drier.

Baking powder – Make sure it’s fresh so it works properly.

Ground cinnamon

Ground black pepper

Salt – Any type you normally bake or cook with.

Unsweetened cocoa powder – Make sure it’s unsweetened.

Dark chocolate chips – I use Lily’s brand or the 365 brand of sugar-free chocolate chips. These should be good-quality chocolate chips or chocolate chunks for the maximum chocolate flavor.

Egg whites – You can use one whole egg in place of the two egg whites if you prefer.

Honey – Any type is fine.

Oil – Anything that is lightly flavored will work here. You can also try using half oil and half sour cream, Greek yogurt, or melted butter.

Unsweetened almond milk – Any milk will work. I would only avoid coconut milk. Buttermilk could be a tasty option.

Peanut butter – Optional. No sugar added.

How To Make Chocolate Chocolate Chip Muffins

Preheat oven to 350 degrees F.

Line your muffin tin with muffin liners. In a medium mixing bowl, whisk together the dry ingredients. The flour, baking soda, cinnamon, pepper, salt, cocoa powder, and chocolate chips (Coating the chocolate chips in flour helps keep them from sinking to the bottom of your muffins during baking).

In a large mixing bowl, whisk together the wet ingredients. The egg whites, honey, oil, and almond milk.

Pour the flour mixture into the liquids and blend well with a wooden spoon.

Fill your muffin papers halfway with batter and place in the oven. If you want the peanut butter centers, fill the papers a 1/4 of the way (being sure to evenly distribute the batter over the bottom of the muffin paper), drop the peanut butter in the center, then cover the peanut butter entirely with the rest of the batter. If you use peanut butter, your muffin papers will be closer to 3/4 full.

Bake for 20-30 minutes. Test with a knife or cake tester. Be aware that you may pull out some melted chocolate from the chocolate chips. So examine it carefully to see if it’s melted chocolate or raw batter if the stick or knife does not pull out clean.

Cool on a wire rack and serve.

Storage

Store these in an airtight container in the fridge for up to 5 days.

Freezing

These store well in the freezer if packed well. Wrap them in plastic wrap and then place them in an airtight container. In this way, they will freeze for up to 4 months.

Reheating

The best way to reheat a muffin is in the microwave. Or let them sit out and come to room temperature on your countertop.

More Healthy Muffin Recipes

Chocolate Chocolate Chip Muffins Recipe Card

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A chocolate chocolate chip muffin, broken open and showing a peanut butter center.

Chocolate Chocolate Chip Muffins Recipe

Delicious chocolate muffins that give you the options of all chocolate, or chocolate with a peanut butter center! Yum!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 18 muffins
Calories: 153kcal

Equipment

  • Standard muffin pan

Ingredients

  • cups whole wheat pastry flour
  • 2 tsp. baking soda
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground black pepper
  • ¼ tsp. sea salt
  • ½ cup unsweetened cocoa powder
  • 1 cup dark chocolate chips (I use the Lily's brand)
  • 2 large egg whites
  • ½ cup honey
  • ¼ cup oil (light flavored)
  • ½ cup unsweetened almond milk (any milk will work here)
  • 12 tbsp. peanut butter (optional – if using – 2 tsp. per muffin – no sugar added)

Instructions

  • Preheat oven to 350 degrees F.
  • Line your muffin tin with muffin liners. In a medium mixing bowl, whisk together the flour, baking soda, cinnamon, pepper, salt, cocoa powder, and chocolate chips (Coating the chocolate chips in flour helps keep them from sinking to the bottom of your muffins during baking).
  • In a large mixing bowl, whisk together the egg whites, honey, oil, and almond milk.
  • Pour the flour mixture into the liquids and blend well with a wooden spoon.
  • Fill your muffin papers halfway with batter and place in the oven. If you want the peanut butter centers, fill the papers a 1/4 of the way (being sure to evenly distribute the batter over the bottom of the muffin paper), drop the peanut butter in the center, then cover the peanut butter entirely with the rest of the batter. If you use peanut butter, your muffin papers will be closer to 3/4 full.
  • Bake for 20-30 minutes. Test with a knife or cake tester. Be aware that you may pull out some melted chocolate from the chocolate chips. So examine it carefully to see if it's melted chocolate or raw batter if the stick or knife does not pull out clean.
  • Cool on a wire rack and serve.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible. Data does not include optional peanut butter.

Nutrition

Serving: 1muffin | Calories: 153kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 209mg | Potassium: 147mg | Fiber: 2g | Sugar: 11g | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

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68 Comments

  1. OMG Tiffany, these look awesome! I definitely will be trying these tomorrow after shopping 🙂

    1. The Gracious Pantry says:

      Kim – Fabulous!! Hope you enjoy them!

  2. Sounds delicious! Much as I love to eat healthy and relish veggies and healthy grains, I can’t resist dessert! This sounds like a great way to sneak in some dessert without going overboard or reversing all those well-intentioned meals! Thanks for sharing!

    1. The Gracious Pantry says:

      Laura – You’re a woman after my own heart! I love dessert too!

  3. OMGosh, Can’t wait to make these. You spoil us and our families think we are spoiling them, little do they know these are really not bad for you.!!!!! Every one of your recipes that I have made for my family has been raved over. I feel like I should be paying you for these great recipes.

  4. OMG sounds fabulous, can’t wait to try!!! Can whole wheat flour be sub’ed? how about the oil.. can olive oil or applesauce work instead? thanks…. OOOO they look good 🙂

    1. The Gracious Pantry says:

      Mere – Yes, you can use regular whole wheat flour, but the muffins will end up being a little more dense. You can also substitute with olive oil if you wish. I don’t recommend using apple sauce in this one only because they may come out to “rubbery”. Hope that helps. Enjoy!

  5. This looks amazing! Have you tried making cake lollipops? I was thinking it would be an amazing clean treat in a small portion.. the new ones at Starbucks peaked my interest..

    1. The Gracious Pantry says:

      Holly – I haven’t seen those yet. But that sounds interesting!

  6. Just made this with my 10 year old daughter…these are AMAZING! Love them! Cheers!

    1. The Gracious Pantry says:

      Sheridan – Fantastic! Thanks for trying my recipe. Enjoy them!

  7. Christina says:

    I made these with my 11-year old stepson on Sunday evening and they turned out fabulous!! Thank you for the new “clean” dessert recipe. They’ve been a huge hit.

    1. The Gracious Pantry says:

      Christina – Yay!!! I’m so happy you enjoyed them!

  8. I tried these yesterday and although they tasted great they were very dense and a little dry. Mine were not fluffy & cake like, the way your picture looks. I used WW pastry flour, so not sure where I went wrong.

    1. The Gracious Pantry says:

      Reneau – Hmmm…
      Did you maybe mis-measure the milk or oil? If you try the recipe again, maybe add a 1/4 -1/2 cup of unsweetened apple sauce. That will always add moisture.

  9. thezestyonion says:

    DELISH!!! My girlies are on Spring Break this week, so we tried this recipe ~~ they loved, loved these ~ they also said that one cupcake was filling (so they weren’t coming to me 5 minutes later asking me for more food while on a sugar high like with most “normal” cupcakes). Two Yums Up!!

    1. The Gracious Pantry says:

      TZO – That’s great! It’s amazing how much more satisfying healthy treats are, isn’t it? I’m so happy everyone enjoyed them!

  10. Where can I find grain swetened chocolate chips? thanks 🙂

    1. The Gracious Pantry says:

      Tara – I get mine at the health food store. But there is a brand called SunSpire that makes them. I believe they sell at whole foods if you have one near you. If not, you can maybe find another location on their web site. http://www.sunspire.com

  11. We loved these! My daughter said they are the best muffins she’s ever had and that I should go on cupcake wars. 🙂

    1. The Gracious Pantry says:

      Lisa – LOL!!! That’s wonderful!! It’s always nice to hear when kids enjoy my recipes. Lets me know I’m doing something right! 😉

  12. THESE WERE AHHH-MAAAAAZING!!! My hubby makes me a cake each year for my birthday, but since I’ve gone ‘Clean’ (the only way to live) and gluten-free (not by choice) I wanted something else this year that was both delectable and healthy. These hit the spot! We substituted the flour with Pamela’s gluten-free pancake mix and made two versions: your chocolate/peanut-butter one listed above and a plain version with an almond butter center. BEST.BIRTHDAY.EVER!!! Thank you for this wonderful site; I’m completely hooked!

    1. The Gracious Pantry says:

      Cyana – Fantastic! I’m so happy you enjoyed them! And HAPPY BIRTHDAY!!!!! 🙂

  13. Do you have a recipe for a clean version of peanut butter frosting? That would be amazing on these.

    1. The Gracious Pantry says:

      Lauren – Not yet, but I have a recipe in mind. It will be in a future post.

  14. DanaYourHugeFan says:

    If I have failed to yet ask for your hand in marriage, let it be known that I am now officially asking you to marry me, and that I love you. I’m not gay and I’m already married, but I will make the exception for you.

    1. Anonymous says:

      Dana – ROFLMBO!!!!!!!!!! LOL!!!!!! I’m guessing you liked the muffins? HAHAHAHAHA!!!

  15. Anonymous says:

    Miranda – Glad you like them!
    It’s possible. Everyone’s oven bakes a little different.

  16. OMG!! AMAZING!!! I can’t wait for my kids to try these out tomorrow.

    1. graciouspantry says:

      Missie – I hope everyone enjoys them!

  17. graciouspantry says:

    Evelyn – Depends. If you are only on week 2 of clean eating, then it’s possible that these would still seem very dense to you. The longer you eat clean, the more this density becomes the norm, and you will end up enjoying it. However, if there was really an issue here, you might try using WHITE whole wheat flour next time. The pastry flour usually provides the least dense texture while the white whole wheat flour provides a more “bready” texture. But it’s worth experimenting to see what you like best. There could be a variety of things that “went wrong”, but I have a feeling that it may just be that your taste buds haven’t changed yet since you are only 2 weeks into it. Just a hunch.

  18. Can I use coconut milk? I’m allergic to the almond & soy milks.

    1. graciouspantry says:

      Sure! But I would use the light version.

  19. Hmmm, I wonder if I can make these as mini muffins?

    1. graciouspantry says:

      You may have to reduce the baking time a bit, but it should work fine.

  20. Made these and I have to be honest.. Very bland. I would try adding some sweetener and definitely include the peanut butter centers (a good amount). Not bad for breakfast but in was expecting something sweeter.

    1. graciouspantry says:

      If you are used to eating very sweet and sugary things, these will not be sweet to you. But once you cut back on sugar intake, these are VERY sweet. I promise. 🙂

  21. These look A-mazing!! I was wondering if I can substitute the oil with a different kind of oil I might have on hand? Thanks!

    1. The Gracious Pantry says:

      Sure. Any light flavored oil will work. Enjoy!

  22. These look so yummy, but i tried them and the cocoa powder just seems to outweight the rest, i cant get rid of that ‘bitter’ taste! any suggestions?

    1. The Gracious Pantry says:

      What kind of cocoa powder did you use? Cheaper brands tend to have that bitter after taste. It’s always good to invest in good quality cocoa powder.

  23. where do you find grain sweetened chocolate? i cant find them anywhere!

    1. The Gracious Pantry says:

      I get these. You could contact the company to find where they sell in your area, or try amazon. They seem to have everything.
      http://www.sunspire.com/

  24. Could I use PB2 in the center of these muffins? Reconstituted of course.

    1. The Gracious Pantry says:

      You need the oil to keep things moist. I’ve never used PB2, but I’m guessing, no.

  25. Hi– I am relatively new to your blog, I have been clean eating for about 3 years now and was looking for some inspiration with desserts… I was wondering what the black pepper does to this recipe?

    1. The Gracious Pantry says:

      Danielle – For me, it brings out the kick in the chocolate a bit more. But you don’t have to use it if you don’t want to.