STREAMING NOW: Simply Nigella

Chocolaty Chocolate Chip Whole Wheat Muffins

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I was originally interested in making a chocolate nut bread from Very Best Baking but decided I needed something more chocolaty and with more spices. So I decided to merge that recipe with another muffin recipe I use that calls for cinnamon and nutmeg. I wanted it to look chocolaty too though so I also added cocoa powder. I do want to add that this recipe is not very sweet. It is just right. You can use just all purpose flour if desired. This recipe will make 48 regular sized muffins or 24 Texas sized muffins. You can also freeze some for later.”
READY IN:
35mins
SERVES:
48
YIELD:
12 24
UNITS:
US

Ingredients Nutrition

Directions

  1. Directions:.
  2. Turn the oven on to 350°F.
  3. Spray cooking spray on four 12 cup muffin pans, or four 6 cup Texas size muffin pans.
  4. Combine both flours, cocoa, sugar, baking powder, baking soda and salt into a large mixing bowl.
  5. Combine the milk, eggs and vegetable oil in a medium mixing bowl, add this to the flour mixture; mix it until it is moist.
  6. Stir in 3 cups chocolate morsels and any nuts if desired. Pour into waiting cupcake pans.
  7. Bake these at 350° F for 18-20 minutes if you are using the 12 cup pans. Bake for 22-25 minutes if using the 6 cup pans. Let cool, remove. Let cool on wire racks if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: