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+ servings

Double Chocolate Muffin Recipe

Course Breakfast, Snack
Cuisine American
This easy chocolate muffin recipe can be made in one bowl, doesn't require a mixer and is always a huge hit, even with picky eaters. 
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 16 muffins


  • 2 cups all-purpose flour (white whole wheat can also be used)
  • 1 cup granulated sugar
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips (standard size chocolate chips work as well)
  • 1/2 cup unsweetened cocoa powder (I use dark cocoa powder)
  • 1 tsp baking soda
  • 1 egg
  • 1 cup plain unflavored yogurt*
  • 3/4 cup Shamrock Farms Milk
  • 1 tsp vanilla extract
  • 1/2 cup vegetable oil


  • Preheat oven to 400 degrees F. Line muffin tins with 16 paper muffin liners.
  • In a large bowl whisk egg, yogurt, milk, vanilla, and vegetable oil until smooth
  • Add flour, sugar, chocolate chips, cocoa powder, salt and baking soda
  • Scoop mixture into prepared muffin cups, about 2/3 full in each muffin cup.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, approximately 15-19 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.


*Unflavored Greek yogurt is a great choice in this recipe and gives it extra protein. Because Greek yogurt is thicker than regular yogurt, if using Greek yogurt increase milk by 1/4 cup.
For a delicious touch of coffee flavor you can replace the milk in this recipe with Shamrock Farms Cold Brew Milk & Coffee.
While warm, muffins tend to stick to paper liners when the liners are peeled off. Allowing muffins to cool helps combat this. Muffins can also be made without liners, just make sure to generously grease your muffin pans.


Calories: 216kcal | Carbohydrates: 31g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 139mg | Potassium: 115mg | Fiber: 1g | Sugar: 17g | Vitamin A: 60IU | Vitamin C: 0.1mg | Calcium: 56mg | Iron: 1.2mg
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