Irresistible double chocolate muffins

    45 min

    The absolute best muffins! Don't be put off by all the healthy ingredients - these muffins are good for you and your chocolate cravings!

    152 people made this

    Serves: 12 

    • 120g wholemeal flour
    • 115g ground flax seed
    • 60g wheat germ
    • 1 teaspoon bicarbonate of soda
    • 1 1/2 teaspoons baking powder
    • 50g best quality cocoa powder
    • 1 tablespoon ground cinnamon
    • 100g chocolate chips
    • 250ml buttermilk
    • 175g pumpkin puree
    • 200g dark brown soft sugar
    • 1 egg
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat an oven to 200 C / Gas mark 6. Grease 12 muffin cups, or line with paper muffin cases.
    2. Combine flour, flax seed, wheat germ, bicarb, baking powder, cocoa powder, cinnamon and chocolate chips in a large bowl. In another bowl, beat the buttermilk, pumpkin puree, brown sugar, egg and vanilla until smooth. Gently stir the wet ingredients into the dry, mixing just until combined. Spoon equal amounts of batter into muffin cups.
    3. Bake until a skewer inserted in the centre of a muffin comes out clean, about 20 to 30 minutes.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree at Waitrose, via Ocado or in specialty shops. You can also make your own with this recipe.

    Substitution tip

    Pumpkin puree is used in this recipe not for its flavour, but to keep the fat content down. If you've no pumpkin puree, try using an equal amount of unsweetened apple puree or sauce.

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    Reviews & ratings
    Average global rating:

    Reviews in English (146)


    I loved these muffins.Were very yummy. Was a bit challenging.  -  18 Aug 2009


    It's hard to believe these are whole grain and low in fat! I love how healthy these are! My husband will love these for his mid morning snack. I didn't have a few of the ingredients so I made some substitutions: I used coarsely ground oats for the wheat germ, 1 Tbsp. lemon juice plus milk to equal 1 cup for the buttermilk, and 1 cup regular chocolate chips for the 1/2 cup minis. Then I added some raw sugar on top for some crunchiness. Right out of the oven they stuck to the paper, so next time I will probably just grease the pan well and skip the paper liners. I got 18 regular-size muffins out of this recipe. And if you're wondering about the cinnamon, use it! It's not a real dominant flavor, instead it just enhances the chocolate flavor. Thanks for this recipe, I will likely use it again!  -  14 Apr 2009  (Review from Allrecipes US | Canada)


    I made these nearly according to the instructions (I omitted the cinnamon and did not use any white sugar, I believe I used agave nectar), and they came out dense and a bit chewy. At first I wasn't sure why, but a few baking experiments (I bake a lot) helped me figure it out. Flax seeds, ground, are an egg replacement. They work wonderfully, but not understanding their properties and using too much is going to result in this heavier texture. I recommend omitting the egg, and reducing the flax seeds to about 1 tbsp. (with 3 tbsp. water). Make up about 3/4 cup with either whole wheat (finely ground) or whole spelt flour. This should produce a lighter, fluffier muffin that is still healthy. I am going to try to work with this recipe some more to see what I can come up with. It's a good start, just misunderstands some ingredients.  -  04 May 2009  (Review from Allrecipes US | Canada)