The absolute best muffins! Don't be fooled by all the healthful ingredients - these sinful muffins are good for curing chocolate cravings!

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

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  • Combine flour, flax seed, wheat germ, baking soda, 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.

  • Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 to 30 minutes.

Nutrition Facts

237 calories; protein 6.7g; carbohydrates 39.9g; fat 8g; cholesterol 16.3mg; sodium 240.8mg. Full Nutrition
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Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/15/2009
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! Read More
(68)

Most helpful critical review

Rating: 3 stars
05/04/2009
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. Read More
(56)
172 Ratings
  • 5 star values: 109
  • 4 star values: 40
  • 3 star values: 17
  • 2 star values: 2
  • 1 star values: 4
Rating: 5 stars
04/15/2009
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! Read More
(68)
Rating: 3 stars
05/04/2009
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. Read More
(56)
Rating: 5 stars
04/06/2009
These are great!! I did not have flax seed so after some research decided to replace with whole wheat flour and thank goodness they worked out wonderfully with nice round tops!! My son who is the pickiest eater on the planet with many food aversions, LOVES THESE!! And they are healthy.. By the way I went and bought the ground flax seed for when I make them next time. Read More
(36)
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Rating: 5 stars
04/09/2009
OMG these are FANTASTIC. I can't believe that they are full of whole wheat and hidden pumpkin. They are out of control delicious. UPDATE: Made them again last night using bran instead of the wheat germ and they were just as delicious. These are hands-down my new favourite "healthy" muffins. Read More
(22)
Rating: 5 stars
04/23/2009
I just made these this afternoon. My family can't believe how delicious they are. They are extremely healthy. Instead of pumpkin puree I added 1 cup of apple sauce. Other than that I followed the recipe exactly...they cooked up between 10-15 minutes. thank you for the recipe it is wonderful! Read More
(17)
Rating: 5 stars
03/31/2010
AMAZING MUFFINS! I was craving chocolate muffins from Sweet Tomatoes and so I was looking through recipes. I decided to try this one because I don't eat anything "unhealthy" so I don't use AP flour etc. I halved this recipe used half brown & half evaporated cane sugar. Subbed buttermilk for 1/2 cup soymilk & 2 tsp. Apple cider vinegar. I also recommend people to get chocolate chips that have a 60%-70% cocoa content if you want that ooey gooey yummy chocoholic yummyness we all want sometimes. Just roughly chop them up and throw them in with the dry ingredients. I also used 1/3 of the cinnamon that was posted and I think it made a difference in the batter. I also used greek yogurt instead of pumpkin puree since I didn't have it on hand. I LOVE THIS RECIPE!:D Read More
(16)
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Rating: 5 stars
03/09/2009
Definitely the most delicious healthy muffin I've ever made. It isn't overly sweet so the chocolate chips are definitely key. Read More
(11)
Rating: 5 stars
10/09/2009
My oldest son and I made these together this morning. We both had a good ol' time. He made the recipe as is and was quite meticulous at making sure we measured the right amount and used the right ingredients. We didn't have mini-chips so we used regular chocolate chips. I wisked the dry ingredients together until smooth then tossed the chips in the dry. We added the combined wet ingredients and used the spatula to fold in the wet until everything was just moistened. That made a really fluffy muffin. My son thought the sugar crystals on the top were a great idea so we sprinkled a little Sugar in the Raw on top of the muffins before baking. Really REALLY good. Especially with a cup of hot coffee. All but three are gone. We really enjoyed these. I do think that when we make these again I would cut back on the cinnamon just a bit. Read More
(11)
Rating: 5 stars
06/25/2012
Love these! Will be keeping a supply of these in the freezer. Extremely picky toddler likes them and I don't feel bad letting him have these chocolate muffins for breakfast or snack because they're so healthful! Read More
(9)
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