These Double Chocolate Muffins are so moist (thanks to buttermilk, canola oil, and applesauce) and loaded with chocolate flavor. Make them with whole wheat flour for extra fiber. The perfect sweet treat or lunch box snack, you’ll love this Carnival copycat recipe!
Super Moist Double Chocolate Muffins
It’s not often that I experiment with muffin recipes. I have a few favorites that I make over and over (and over and over), like these Banana Chocolate Chip Muffins and these Double Chocolate Banana Bran Muffins.
But on a Carnival cruise last December, I became obsessed with the moist and perfectly sweet chocolate muffins at the breakfast buffet. I ate my fair share every morning and even snuck a few back to my room for snacks 🤫.
Reasonably healthy, these double chocolate muffins are packed with unsweetened applesauce and buttermilk for moisture, and whole-wheat flour for protein and fiber. And, of course, just enough chocolate chips to make them a treat!
They don’t puff up big and tall like some bakery muffins, but the texture is so much better! I hope you enjoy them as much as we have!
How many calories are these muffins?
These double chocolate muffins are quite large, yet only 214 calories each! If you want a smaller muffin, you can likely get away with making 14 for only 184 calories each.
Ingredients for Double Chocolate Muffins
- Cooking oil: I use canola oil, but any neutral-flavored oil will work.
- Brown sugar: Light or dark brown sugar both work great here.
- Applesauce: Make sure to grab the unsweetened kind.
- Buttermilk: If you don’t have any, you can make your own by adding a teaspoon of lemon juice or white vinegar to regular milk!
- Flour: Whole wheat flour is what I used for this recipe.
- Cocoa powder: You’ll need the unsweetened kind for baking.
- Mini chocolate chips: I like using mini ones, but regular-sized chocolate chips are fine too!
Reader Rating
“Oh these are delicious muffins! A perfect breakfast or snack. Lots of chocolate flavor and great texture. Yum!” – Adrienne
Tips for the Perfect Double Chocolate Muffins
- Let the muffins cool in the pan for a few minutes before moving them to a wire rack. This helps them firm up so they don’t fall apart.
- Want a richer chocolate flavor? “Bloom” your cocoa powder by whisking it with a bit of hot water or coffee before adding it to the mix.
- To prevent the chocolate chips from sinking to the bottom of the muffins, toss them in a tablespoon of flour before folding them into the batter.
- Be careful not to overmix! Once you add the dry ingredients, stir just until you no longer see any streaks of flour. This will give you the softest, most tender muffins.
How to Store
You can store your muffins in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can store them in the refrigerator for up to a week.
To reheat, I like to just microwave them for about 30 seconds. Easy!
Double Chocolate Muffins (Carnival Copycat)
written by Ashley Fehr
Ingredients
- ¼ cup canola oil, or other
- 1 cup lightly packed brown sugar
- 2 Large eggs
- ½ cup unsweetened applesauce
- ½ cup buttermilk
- 1 teaspoon vanilla
- 1 cup whole wheat flour, lightly spooned
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½-¾ cup mini chocolate chips
Instructions
- Preheat oven to 350°F and line a 12 cup muffin pan with paper liners or grease well.
- In a large bowl, whisk together oil and sugar unitl combined.
- Add eggs, applesauce, buttermilk and vanilla and whisk until smooth.
- Add flour, cocoa powder, baking powder, baking soda, and salt and stir just until combined — don't overmix. Stir in ½-¾ cup mini chocolate chips (based on your preference!).
- Fill muffin cups ¾ full and bake for 14-18 minutes, until a toothpick comes out with moist crumbs (not batter!). Cool completely and store on the counter for 2 days, in the refrigerator for 1 week, or freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Adrienne says
Oh these are delicious muffins! A perfect breakfast or snack. Lots of chocolate flavor and great texture. Yum!
The Recipe Rebel says
Thank you Adrienne!
Lucille Roma says
Can I use all purpose flour instead? If yes, would it still be 1 cup?
Ashley Fehr says
Yes, definitely! Should work just fine 🙂
Sarah @Whole and Heavenly Oven says
I’m a sucker for those huge bakery double chocolate muffins so I’m seriously SO excited to try these at home! They look so decadent and intensely chocolate-y, Ashley!! 🙂
Ashley Fehr says
Thanks Sarah!
Gayle @ Pumpkin 'N Spice says
Mmm chocolate muffins are the best! I don’t eat them too often, but when I do, they better be very chocolatey! 🙂 These double chocolate ones sound perfect for breakfast! I think I could eat them ALL!
Ashley Fehr says
I was trying to keep them super healthy but in the end, I just wanted them delicious. Lol!