My kids love Farmer’s Market brand double chocolate muffins. They are like giant chocolate cupcakes without frosting. So to celebrate their first week back to school, I decided to make them my own version. One that doesn’t have sugar as the first ingredient and has no preservatives. A double chocolate muffin that’s just made with simple everyday ingredients and love. I also wanted the muffins to be a little more substantial, so you don’t feel like you’re eating a fluffy cupcake for breakfast.

This recipe begins with flour, cocoa powder, baking soda and salt. I used dutch-processed cocoa powder for a darker and bolder chocolate flavor. I used avocado oil as the main fat in this recipe for a healthier choice. I used just enough sugar to sweeten the batter and to balance the unsweetened cocoa powder. I added milk and sour cream for moisture, eggs for richness, vanilla for flavor, and chocolate chunks for double chocolate fun!


  • 2 cups (250g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (60g) unsweetened cocoa powder (I used dutch-processed)
  • 1 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (125ml) vegetable oil (I used avocado oil)
  • 2 large eggs
  • 1/2 cup (125ml) milk
  • 1/2 cup (130g) sour cream
  • 1 tsp vanilla
  • 1 cup (175g) semi-sweet chocolate chunks or chips, plus more for topping if desired


  1. Preheat oven to 400F and line a 12-cup muffin pan with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
  3. .............................................

for full instruction please see : www.littlesweetbaker.com

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