I’ve been making these chocolate “tea” muffins since my teenage girls were toddlers.
I affectionately call them “tea” muffins for two reasons:
- Because it’s impossible to eat one (or two) without a steamy cuppa.
- Because calling anything “tea-“something just makes it sound so nice, don’t you think? *wink*
For years, I’ve been meaning to update this recipe to include our family’s gluten-free variations- I discovered the recipe long before I discovered our gluten allergies.
Please check out the “notes” section below for variations and tips on how to suite this recipe to your family’s needs and preferences.
My family absolutely loves these muffins! They are moist, delicious, and super chocolate-ly. Win-win!
I have to double the recipe for my household of seven because, dear friends, a dozen chocolate treats is simply not sufficient. *wink*
Notes from my Kitchen:
- I use this stand-up KitchenAid mixer and Blendtec.
Both appliances are pricey, but definitely worth the money if you spend much time in the kitchen.
- I’m an Amazon-loving woman! For this recipe, organic sugar, baking cocoa, and sea salt are a few healthy ingredients you can order with a click and keep on hand during the baking season.
If you’re an Amazon Prime member, these items will ship to you for FREE! Not an Amazon Prime member? Try it for free for thirty days!
- If wheat isn’t a problem for you, then you’ll be happy to know that whole wheat pastry flour yields lovely results with this recipe.
- If you are gluten-free, then I heartily recommend gf Jules flour. I’ve been using gf Jules for over a year now and it’s by far my favorite gluten-free flour.
The “secret ingredient” in these muffins is pureed pineapple.
I used frozen pineapple chunks from Costco (blended in the Blendtec until it was a smooth puree); the results were light, fluffy muffins with the most subtle hint of pineapple.
If you don’t care for pineapple, substitute with ripe, mashed bananas.
Here’s the recipe.
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Chocolate Tea Muffins
Double the chocolate for your next breakfast tea or brunch!
- 1 1/2 C flour (I use gf Jules flour)
- 1 C organic sugar
- 1/4 C cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 2 C frozen, fresh pineapple chunks
- 1/3 C grapeseed oil (or coconut oil or melted butter)
- 2 eggs
- 1 C chocolate chip pieces
In the bowl of your stand-up mixer, combine the first six ingredients.
Combine the frozen pineapple chunks, oil, and eggs into the pitcher of your Blendtec or food processor. Process for at least one minute; you want the puree to be smooth with no chunks.
Pour pineapple mixture into dry ingredients; turn mixer on and whisk until batter is smooth. Don't over-mix! Let the mixer run just until the ingredients are moist.
Fold in the chocolate chips.
Fill greased or paper-lined muffin cups. The batter should be fluffy (and a little bit chunky because of the chocolate chips), and the muffin tins will be full.
Bake at 350-degrees for 20-25 minutes or until muffins are "set" in the center. This recipe yields one dozen muffins; double the recipe if you need more chocolate muffins!
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