These double chocolate English muffins are so easy to make and absolutely delicious spread in peanut butter! They require one bowl and absolutely no kneading.
Ingredients
- Flour – all purpose is best, but bread flour also works.
- Cocoa Powder – I prefer to use dutch processed when baking, but regular unsweetened also works.
- Yeast – dry active is used here, but if you want to use instant yeast, you can mix the yeast with the flour and salt, then add in the warm water.
- Salt – used to add flavor and structure to the dough
- Sugar – used to sweeten the dough and activate the yeast
- Chocolate Chips – I love using semi-sweet, but milk or dark chocolate is great too.
- Cornmeal – to help the dough from sticking.
- Water – warm around 100F is best to activate the yeast.
How to make Chocolate English Muffins
- In a bowl combine warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!
- Add in 2 & 1/2 cups flour, cocoa powder, chocolate chips, and salt. Mix until combined adding in an additional 1/2 cup flour as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.
- Pour some cornmeal onto a baking sheet. Set aside.
- Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.
- Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 25-30 minutes.
- Preheat oven to 350.
- Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.
- Bake in oven for 10-15 minutes and enjoy!
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Double Chocolate English Muffins
These double chocolate English muffins are so easy to make and absolutely delicious spread in peanut butter! They require one bowl and absolutely no kneading.
Ingredients
- 3 cups all purpose flour
- 1/2 cup cocoa powder
- 1 cups water warm
- 2 1/4 tsp dry active yeast
- 1 tsp salt
- 1/4 cup sugar
- 1/2 cup chocolate chips
- cornmeal
Instructions
- In a bowl combine warm water, yeast and sugar. Mix and allow to sit for about 5 minutes. The mixture should start to become foamy. This is how you know your yeast is activated!
- Add in 2 & 1/2 cups flour, cocoa powder, chocolate chips, and salt. Mix until combined adding in an additional 1/2 cup flour as needed to get the dough to come together. Cover and let rise for an hour or until mixture has doubled in size.
- Pour some cornmeal onto a baking sheet. Set aside.
- Once dough has risen pour onto a floured surface. They dough will be sticky. Gently press into a circle and divide into 8-12 segments.
- Gently form each of the segments into a ball and place onto the prepared baking sheet (This helps prevent them from sticking). Repeat with each segment. Cover balls and allow to rise for an additional 25-30 minutes.
- Preheat oven to 350.
- Heat a skillet(or large griddle) to medium heat. Place balls into the skillet and cook for about 5 minutes per side, then place onto a clean baking sheet. Repeat with remaining balls.
- Bake in oven for 10-15 minutes and enjoy!
Notes
While baking the English muffins ins’t always necessary, I find it difficult to cook them entirely on the stove top without burning the exterior. Finishing them off in the oven has helped a ton!
Nutrition
Calories: 254kcalCarbohydrates: 49gProtein: 6gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 295mgPotassium: 172mgFiber: 3gSugar: 10gVitamin C: 0.003mgCalcium: 23mgIron: 3mg
Tried this recipe?Let us know how it was!
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