Double Chocolate Chunk Muffins

by Jessica on March 8, 2016

Double Chocolate Chunk Muffins | #StonyfieldBlogger

First trimester fatigue is legit, y’all. If you didn’t catch our announcement on Instagram, then welcome to the party! That’s right, C and I are expecting twins! And from the moment we found out (quite possibly a few weeks before then, too), I’ve been a complete zombie. Anything involving activity outside of laying in bed sounded like a nightmare to me… thus, all this time in-between posts.

Baby Gatlin Announcement | #DisneySMMoms #DisneySide

But, I’m back and feeling great! I’m 18 weeks today and just this weekend, felt the babies’ first flutters. So surreal, let me tell you. Besides a bad case of round ligament pain and fatigue, I’ve been morning sickness-free! The babies are growing like they should and everything looks wonderful. Such a (double!) blessing, since we’ve been waiting a while for these two. We weren’t that surprised (but definitely excited) with the initial ultrasound results, as there are twins on both sides of our families. In fact, C’s mom is a twin! Now, it’s just a matter of readying the nursery and preparing ourselves for double diaper duty!

Since I finally have a bit more energy, I’m sharing the recipe to these Double Chocolate Chunk Muffins. Since Stonyfield teamed up with Divine Chocolate, these muffins are filled with Smooth & Creamy Vanilla Yogurt and chunks of rich, dark chocolate. Divine Chocolate is co-owned by the 85,000 farmer members of Kuapa Kokoo, the cooperative in Ghana that supplies the cocoa for each bar of Divine. As owners, they get a share in the profits, a say in the company, and a voice in the global marketplace. So, not only does Divine support family farmers, their chocolate tastes amazing, too. I hear pregnancy cravings calling and these muffins will definitely satisfy them!

Double Chocolate Chunk Muffins

Yield: 12 muffins


  • 1/4 c unsalted butter, melted and cooled
  • 1-1/4 c Stonyfield Smooth & Creamy Fat Free French Vanilla
  • 1 lg egg
  • 1 tsp pure vanilla extract
  • 1-3/4 c all-purpose flour
  • 3/4 c light brown sugar, packed
  • 1/2 c dark cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp Kosher salt
  • 4 oz Divine 70% dark chocolate, chopped


Preheat oven to 375 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl, whisk together melted & cooled butter, yogurt, egg and vanilla extract until blended. Stir in flour, brown sugar, cocoa powder and salt just until moistened.

Evenly divide batter among muffin cups and bake for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool 5 minutes, then remove from pan. Serve warm or cool and/or topped with a dollop of Stonyfield yogurt!

Double Chocolate Chunk Muffins | #StonyfieldBlogger


Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield and Divine Chocolate; however, the photography & opinions expressed herein are solely those of the author.

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