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I’m currently in the process of stocking my freezer, and this recipe is one of my favorite to have on hand for easy breakfasts or after school snacks. These double chocolate muffins aren’t free of sugar, but the ability to use any kind of milk, flour, and yogurt makes them super flexible, so you can probably make them with what you have in your pantry now!
I made these as part of the series I’m doing on how to save money by freezing food, so be sure to stay tuned for more recipes in the future.
Double Chocolate Muffins (Freezer Recipe)
The first step is to choose the fat you’re going to use. If you want these muffins to be dairy free, you can use oil instead of butter. I chose to use butter.
In a mixer, combine the butter or oil and the sugar.
Add eggs and vanilla and mix until blended.
Now it’s time to add the yogurt. This recipe is great because you can use any yogurt you have! I had organic whole milk vanilla yogurt and lowfat vanilla Greek yogurt, so I used a combination of both.
Add yogurt and mix until blended.
Now it’s time for the dry ingredients. Have you ever measured your flour? I find it makes a much more accurate measurement. I have a cheap and simple kitchen scale that I’ve had for years. One cup of flour weighs 120 grams. I used a combination of white flour and whole wheat, so I measured 240 grams of each to get 4 cups.
Add the flour and the other dry ingredients (baking soda and cocoa powder) and mix until blended.
Once all of that is blended, slowly pour in the milk and mix, then stir in chocolate chips by hand.
Spray any size muffin tins with cooking spray and fill 2/3 full with batter.
I used a tablespoon measure for my mini muffin tin. Then you’ll bake large muffins at 400 degrees for 18-20 minutes; small muffins for 13-15 minutes.
They come out ready to eat! I love the mini ones because each one is about two bites.
Once they’ve cooled for a minute, let them finish cooling on a rack.
When the muffins are totally cooled off, put the rack straight in the freezer to flash freeze so they won’t stick together when you freeze them.
I like putting 4-5 in tiny snack bags so my kids can grab one for a snack. Then I put the smaller bags in a large freezer bag.
For the bigger ones, I kept some out to eat right away and then froze the rest.
I wrote the date on these, although I’m not sure it was necessary as they never last more than a week or two before I have to make them again!
Ingredients
- 1 cup butter or oil, melted
- 1.5 cups sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups yogurt (any kind)
- 4 cups flour (combo of white / whole wheat)
- 2 tsp baking soda
- 1 cup cocoa powder
- 1 cup milk (any kind)
- 2 cups chocolate chips
Directions
- In a mixer, combine butter or oil and sugar.
- Add eggs and vanilla and mix until blended.
- Add yogurt and mix until blended.
- Add dry ingredients (flour, baking soda, and cocoa powder) and mix until blended.
- Slowly pour in milk and mix, then stir in chocolate chips by hand.
- Spray any size muffin tins with cooking spray and fill 2/3 full with batter.
- Bake large muffins at 400 degrees for 18-20 minutes; small muffins for 13-15 minutes.
