Low-Sugar Double Chocolate Muffins you don’t have to feel guilty about indulging on. Filled with two kinds of chocolate, these muffins are simple to make, low in sugar, and so delicious.
I love chocolate and over the years I have learned “all things in moderation” – and that included chocolate. However, when I make double chocolate muffins, I just have to have two at a time. I mean they are so good. Truth be told, I could eat the whole pan – but again, “all things in moderation.”
I’m joining a few of my fellow #OurFamilyTable bloggers for a one day CHOCOLATE event! That makes me all kinds of excited. We have a great group of bloggers and participate in events each month. If you’re a food blogger, check out the Facebook group. Check out all the recipes linked to this event below the recipe card.
If you’ve followed along on the blog, you know that we lost my Dad 3 months ago. It’s been an adjustment for everyone. I am the only child and so it has been a whirlwind of emotions and stress. We moved my Mom down to Georgia to live with us, and we are enjoying this time with her.
Mom is a diabetic so we all are helping her keep her sugar at a good level, which also means we ALL are eating so much better. Perk for sure. I love to bake, but I do not bake sugar free or even low-sugar! I’m learning.
This low-sugar double chocolate muffin recipe was perfected after a few tries with various sugar substitutes. Not all sugar substitutes are created equal or taste sweet in baked goods.
I found Stevia to be the best for this recipe. Also, if you want to make this recipe sugar-free, find some sugar-free chocolate chips to replace the regular ones. I haven’t come across a brand I like yet. If you know of one, please let me know!
Back to these muffins. They come out of the oven moist and delicious. Just the right amount of sweetness from the Stevia and the chocolate chips. Mom really enjoyed them as we all did.
If you want another chocolate muffin recipe (no, it’s not low-sugar but it has peanut butter, too) check out this one, Double Chocolate Peanut Butter Muffins.
Tips to Make this Recipe:
It’s best to mix your dry ingredients in a separate larger bowl from the wet.
No need for a stand or electric mixer; a wooden spoon of spatula works great.
Fold in the chocolate chips once the wet ingredients are combined with the dry.
I like to use paper muffin/cupcake cups and I do lightly spray them with non-stick spray. If you’re not using the paper liners, be sure to spray the muffin pan with non-stick spray.
Fill the muffin cups about 2/3 of the way with the batter. Top each muffin with a few extra chocolate chips.
Once the muffins are baked, allow them to cool in the pan about 15 minutes before removing.
They will keep in a covered container on the counter for about 4 days. These muffins are great to freeze in batches!
Low-Sugar Double Chocolate Muffins
- 2 cups flour
- 1 cup Stevia sugar substitute
- 2 tsp baking powder
- 1 tsp baking soda
- ½ cup unsweetened cocoa
- ½ cup vegetable oil
- 1 ¼ cups milk I used 1% milk
- 1 egg
- 1 tsp vanilla extract
- ¾ cup chocolate chips plus extra for topping muffins
- Preheat your oven to 400 degrees. Line muffin pan with paper liners and spray with non-stick spray.
- In a large mixing bowl, combine together the flour, Stevia, baking powder, baking soda, and unsweetened cocoa. Set aside.
- In a medium bowl, whisk together the vegetable oil, milk, vanilla, and egg.
- Add the wet ingredients into the bowl of dry ingredients and blend together.
- Then gently fold in the chocolate chips.
- Fill each muffin cup about 2/3 of the way and then top with additional chocolate chips.
- Bake for 18-20 minutes. Allow the muffins to cool for 10-15 minutes before removing muffins from the pan.
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- Kalamon-Chocolate Cantucci by Culinary Adventures with Camilla
- Low-Sugar Double Chocolate Muffins by Blogghetti
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- Summer Hot Chocolate by Our Good Life
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