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Double Dark Chocolate Chip Muffins

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1/2 cup coconut oil
2 cups of all-purpose einkorn wheat flour
1/2 teaspoon sea salt
1/2 teaspoon of baking soda
1/2 cup of cacao powder, natural unsweetened cocoa powder, or Dutch processed unsweetened baking cocoa*
2 large eggs
1 1/2 cups of full-fat sour cream
2 teaspoons of vanilla extract
3/4 cup of real maple syrup or honey
1 cup + 1/4 cup of dark chocolate chips
Coarse sea salt for topping muffins (optional)

Double Dark Chocolate Chip Muffins

  • 1 hour
  • Serves 12
  • Easy


Here’s for you the deliciously awesome Double Dark Chocolate Chip Muffins. So just go and grab this recipe now!



Pre-heat the oven to 375 degrees. Line a 12-count muffin tin with parchment paper liners OR grease them with cooking fat. Melt the coconut oil in a saucepan over low heat. As soon as it's liquid (this will only take a few minutes), set it aside to cool. Add all the dry ingredients (flour, salt, baking soda, cacao powder) into a mixing bowl.


In a separate bowl, add the eggs, sour cream, and vanilla extract, then mix until smooth. Stir the maple syrup or honey into the coconut oil then pour both in with the rest of the wet ingredients.


Slowly pour the wet ingredients into the dry ingredients while gently stirring the batter until everything is well incorporated. The batter will be pretty thick, but that's okay. Gently fold 1 cup of dark chocolate chips into the batter (reserving the rest for the top of the muffins).


Fill each muffin tin at least 3/4 the way full or until all the batter is used up (mine are almost completely full), then sprinkle the remaining 1/4 cup of dark chocolate chips on top of the muffins, gently pressing down if need be so they stick. (Optional: sprinkle the tops of the muffins with a bit of coarse sea salt.)


Bake for 20-23 minutes OR until a toothpick inserted into the middle of a muffin comes out clean/dry (it might have a bit of melted chocolate on it from the chips). It's easy to overcook them, so if you think your oven runs hot, check them at the 20-minute mark or a few minutes earlier. Let the muffins sit for 3-5 minutes, then transfer to a wire rack or space on the counter to cool (we don't want them to keep cooking in the tins). As soon as they're cool, transfer to an airtight container to keep them moist and consume within a few days OR freeze for reheating later.


Notes & Tips:

These muffins aren't super sweet, so if you want them sweeter, swap out the dark chocolate chips for semi-sweet chocolate chips and increase the maple syrup or honey to 1 cup.
As I mentioned above, be careful not to overbake these or they'll dry out. Check on them at the 20-minute mark, or even a few minutes early if you think your oven runs hot, and then only leave them in the muffin tins for 3-5 minutes before transferring to a cooling rack so they don't keep cooking.


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