Double Chocolate Muffins

half muffin with melted chocolate chips

These simple muffins are a Sunday morning favorite in our house. They use cocoa powder and chocolate chips and are fluffy and moist. My son loves chocolate muffins from the grocery store. Those are more like cupcakes rather than muffins. The main difference is the amount of sugar in the batter. These muffins are still sweet, but not too sweet. 

Chocolate muffins can be dry, but there are three of things you can do to prevent dry muffins.

  • Do not overmix the batter. You want the batter to be slightly lumpy. Mix just enough to combine.
  • Use oil instead of butter. Butter tastes great, but causes dry muffins. I like to use avocado oil, but vegetable oil works well too. I have tested both.
  • Stir your flour before scooping. I use the “dip and swipe” method of measuring flour. You dip the measuring cup into the flour and overfill it, then use a knife to swipe off the excess. Stirring the flour before your measure keeps it from being too compacted and dense.
    Melted chocolate chips

    Double Chocolate Muffins

    Yield: 12
    Prep Time: 5 minutes
    Cook Time: 18 minutes
    Total Time: 23 minutes

    Moist and fluffy chocolate muffins with chocolate chips. This is a quick and easy recipe that is just the right amount of sweet.

    Ingredients

    • 1 1/2 Cups Milk (I used whole milk.)
    • 1 Tablespoon Apple Cider Vinegar
    • 1 3/4 Cup All Purpose Flour
    • 1/3 Cup Cocoa Powder, sifted
    • 1/2 Cup Sugar
    • 1/4 teaspoon Table Salt
    • 2 teaspoons Baking Powder
    • 1/4 teaspoon Baking Soda
    • 1/3 Cup Avocado or Vegetable Oil
    • 1 Egg
    • 1 teaspoon Vanilla
    • 1/2 Cup Semi Sweet Chocolate Chips

    Instructions

    1. Preheat Oven to 350 degrees Fahrenheit.
    2. Prepare a 12 cup muffin pan by lining with paper or silicone muffin liners.
    3. Mix milk and apple cider vinegar together and set aside. (I like to do this in a large measuring cup or bowl so I can add the rest of the wet ingredients later.)
    4. In a medium bowl, mix flour, cocoa, sugar, salt, baking powder and baking soda.
    5. Add egg, oil, and vanilla to milk and vinegar mixture and mix well to combine.
    6. Add milk mixture to flour mixture and gently mix until barely combined. Do not overmix. There will still be lumps in the batter.
    7. Gently fold in chocolate chips.
    8. Fill muffin cups with the batter. The batter will almost completely fill the muffin cup.
    9. Bake for 17-19 minutes until a toothpick inserted in the center of the muffin comes out with a couple of moist crumbs. Do not overbake.
    10. Remove from muffin pan and serve warm.

    Notes

    You can substitute your milk of choice. I have made these with whole milk and almond milk with good results.

    You can substitute white distilled vinegar for the apple cider vinegar.

    This recipe was tested with traditional cocoa powder, not Dutch cocoa powder.

    Nutrition Information:
    Yield: 12 Serving Size: 1
    Amount Per Serving: Calories: 184Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 175mgCarbohydrates: 30gFiber: 2gSugar: 12gProtein: 4g

    Nutrition information is provided as a courtesy and may not be completely accurate.

     

 

 

Chocolate Covered Trail Mix Clusters

Everyone knows the best part of trail mix is the chocolate. Let’s just make the chocolate the star and coat the trail mix in chocolate.

I found that just trail mix and chocolate can be a little dense so I added some crispy rice cereal (Rice Krispies) to lighten it up and add some extra crunch.

This is a perfect salty and sweet snack!

What kind of chocolate?

I like to use semi-sweet chocolate chips, but you can use milk chocolate or bittersweet chocolate if you prefer. In one of my tests I did half semisweet chocolate chips and half butterscotch chips. My kids loved this combination, but I found it a little too sweet. 

What kind of trail mix?

I used a standard trail mix from the store that had nuts, raisins, and candy coated chocolate. I have also used a tropical mixed fruit and nut trail mix.

Any combination of nuts or seeds, dried fruit, and chocolate works really well.

Why do you add rice cereal?

I like the crispy rice cereal because it adds texture, crunch, and lightens up the clusters.

Chocolate Covered Trail Mix Clusters

Chocolate Covered Trail Mix Clusters

Yield: 22
Prep Time: 8 minutes
Cook Time: 2 minutes
Additional Time: 1 hour
Total Time: 1 hour 10 minutes

The best part of trail mix is the chocolate. These clusters are coated in chocolate and lightened up with crispy rice cereal for a perfect salty and sweet treat.

Ingredients

  • 1 Cup Semi-Sweet Chocolate Chips (See Note for Substitutions.)
  • 2 Cups Trail Mix
  • 1 Cup Crispy Rice Cereal (Rice Krispies)

Instructions

    In a large microwave-safe bowl, melt the chocolate chips on high for 2 minutes. Stir well. If all the chips are not melted you can microwave in 20 second intervals stirring well after each 20 seconds until the chocolate is all melted.
    Add the trail mix an crispy rice cereal to the melted chocolate chips.
    Stir well to coat all the trail mix and cereal.
    Using a spoon or #40 cookie scoop, scoop the mixture into 2 Tablespoon mounds on a parchment or wax paper lined baking sheet. (See Note)
    Let mixture set at room temperature to solidify for one hour.
    Store Chocolate Covered Trail Mix Clusters in a zip bag or air-tight container for up to two weeks.

Notes

About the Chocolate: I prefer semi-sweet chocolate chips. You can use milk chocolate or bittersweet. In one testing I did half semi-sweet chips and half butterscotch chips. My kids loved them, but I found them to be too sweet for my tastes.

Notes on shaping the clusters: I like the clusters to be about 2 Tablespoons. If you use a #40 cookie scoop, you will want to overfill the scoop a little to get the full 2 Tablespoons.

They do not have to be perfect in size or shape.

Nutrition Information:
Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 107Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 1mgSodium: 24mgCarbohydrates: 12gFiber: 1gSugar: 8gProtein: 2g

Nutrition information is provided as a courtesy and may not be completely accurate.

This post contains affiliate links.

Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.

Puppy Chow

Puppy Chow

When my kids were little I would occasionally make this special treat. Recently, my 16 year old son has been making it for a late night snack. I wouldn’t call it health food, but it is a fun treat that hits all the best parts of a great snack. It is salty, sweet, and crunchy.

There is great debate about the proportions of chocolate, peanut butter, and cereal. Max likes it with lots of chocolate and a touch of peanut butter. His has lots of clumps of chocolate. I prefer it a little less sweet with a little more peanut butter. This recipe follows my preferences, but if you like lots of chocolate, add the full 12 oz bag of chocolate chips.

I have made this recipe with corn and rice square cereal (like chex) and have found I prefer the flavor of the rice over the flavor of the corn. The corn has a slightly toasted taste that isn’t bad, but the rice is more neutral in flavor allowing the peanut butter and chocolate to shine.

Puppy Chow

1 1/2 Cups Semi-Sweet Chocolate Chips

1 Cup Creamy Peanut Butter

1 12oz Box Rice Square Cereal (Like Chex)

2 Cups Powdered Sugar

Directions

Melt the chocolate chips in a large microwave-safe bowl by heating on high for 1 minute and stir. Continue to heat in 30 second intervals stirring every 30 seconds until the chocolate is melted. Add the peanut butter and microwave another 30 seconds. Stir well. If the peanut butter does not easily mix with the chocolate, microwave another 30 seconds and stir well to combine.

Add the rice cereal and stir well. It will take a minute or two of stirring well to completely coat the cereal in the chocolate and peanut butter. Once the cereal is completely coated, add the powdered sugar and stir well. Again, it will take a few minutes to coat all the pieces in the powdered sugar.

Serve.

This will keep for several weeks in an air-tight container. It also freezes well. I like to eat it cold.

 

Nutty Energy Bars

These bars are super simple to make and make a great snack when you want to satisfy your sweet tooth without filling your body with junk food. I adapted this recipe years ago from a Larabar knockoff recipe. I found the original recipe had way too many dates and not enough almonds. Add a little peanut butter and some chocolate chips and you end up with a nutty energy bar that is not too sweet and super yummy.

I like to use the super plump Mejdool dates. Regular dates work just fine, but you may need to add a couple of tablespoons of water to get the bars soft enough to hold together. Make sure to buy dates that have the pits removed, or remove them yourself before blending them.

Nutty Energy Bars

2 Cups Whole Almonds

2 Cups Whole Dates, Pitted

1/4 Cup Peanut Butter

1/2 Cup Chocolate Chips (Optional)

In a food processor, process whole almonds until well chopped, but not powdery. There will still be some medium sized chunks. Remove almonds and set aside in a bowl.

Add the dates to the empty food processor and process until they are well chopped and come together in a ball. Break up the ball of dates into chunks with a spatula and then add the almonds back to the food processor bowl with the dates. Process together until well combined. Add the peanut butter and chocolate chips to the food processor and mix until well combined.

Line an 8 x 8 baking dish with parchment paper. Add the bar mixture to the dish and spread in an even layer. Refrigerate for 1-2 hours. Remove the bars from the baking dish and cut into bars or squares. These bars will hold at room temperature, so they make a great snack to pack for outings. I prefer to store them in the refrigerator until I am ready to pack them in a lunch or take them for a snack. They will last in the refrigerator for up to 1 month.