Double Chocolate Chunk Muffins

Double Chocolate Chunk Muffins with a perfect fluffy crumb and soft cracked tops!

A reader favourite recipe since early 2014, these decadent chocolate muffins are out of this world. If you loved our Best Chocolate Brownies and Chocolate Cake, you will absolutely fall in love with our chocolate muffins. The muffin tops alone are to die for! If you’re craving chocolate, these easy Double Chocolate Chunk Muffins will tick all of the right boxes.

DOUBLE CHOCOLATE CHUNK MUFFINS

Bakery-style muffins are what the world needs right now, and we’re here for it. If you’re craving chocolate cake but you’re not willing to commit to a whole cake, this recipe is for you.

These chocolate muffins can be prepped in under 10 minutes – just throw your ingredients in ONE bowl and mix. Enjoy them as they are; serve them with ice cream, or dunk them in warm milk.

Like all of our one bowl Fudgy Chocolate Brownie Cookies and our Low Carb Zucchini Brownies, our chocolate muffins are easy, classic, comforting and ready in no time!

HOW TO MAKE CHOCOLATE MUFFINS

In a large bowl, whisk together your dry ingredients first. Use a whisk to help you get the lumps out of the brown sugar. Stir in three-quarters (just over half) of your chocolate chunks to coat them in the dry mixture. We do this so they don’t sink to the bottom while baking.

You can use any chocolate you like: semi-sweet, dark or milk. Just make sure it’s a chocolate brand you’re familiar with and you LOVE! Very important!

To mix in your wet ingredients, just make a well in the middle the dry ingredients and add in the rest. Whisk the wet ingredients vigorously first, then grab a wooden spoon and briefly fold the wet mixture into the dry ingredients, until JUST mixed together. This is to save you washing up two separate bowls, getting it all done in the one bowl

The batter will be thick. The thicker the batter, the more moist your muffins will be. Don’t be tempted to add any more liquids! We have been baking these muffins for years now and they are absolutely perfect.

Spoon the batter evenly into the prepared muffin cups about ¾ full. Top with the remaining chocolate chunks.

HOW LONG TO BAKE CHOCOLATE MUFFINS

Baking your chocolate muffins on a high temperature first lifts the muffin tops in a quick burst, creating a tall top (about 8 minutes at 425°F or 220°C). Then, reduce heat to 350ºF (175°C) and bake for about 8-12 minutes, until the tops are firm to the touch. Do not open oven when reducing temperature as the heat will escape, affecting the end result.

Let your chocolate muffins cool slightly in the pan (about 10 minutes) then transfer to a wire rack to cool completely. Don’t leave them in the hot pan for too long as they will continue cooking and dry out!

WHAT IS THE SECRET TO MOIST MUFFINS?

A combination of sour cream and buttermilk is what gives our chocolate muffins their moist-tender crumb. If you don’t have those ingredients, you can substitute with the following options:

• Sour cream: Greek yogurt, natural yogurt, plain yogurt.
• Buttermilk: Make your own! Start with 3 teaspoons of white vinegar or lemon juice in a measuring jug. Pour milk into the same jug until you’ve reached ¾ cup.  Give it a good stir and let it sit on your bench for a couple of minutes until it semi-curdles.

Cooking oil is another ingredient we use. Any is fine )canola, vegetable, olive oil, etc.). You can also use melted butter if that’s all you have on hand.

HOW LONG DO CHOCOLATE MUFFINS LAST?

Cool your chocolate muffins completely on a wire rack. Transfer them to a resealable plastic bag, getting as much air out of the bag as you can. Place them in an airtight container or bread box to store in your cupboard for up to 2 days, or refrigerate for up top 4 days. You can also place them on a plate and cover with plastic wrap.

MORE MUFFIN RECIPES

Banana and Blueberry Chocolate Chip
Lemon Blueberry Cheesecake French Toast Streusel
Chai Apple Muffins
Healthy Banana, Honey and Date Scone

ORIGINALLY POSTED SEPTEMBER 12, 2014. POST UPDATED WITH NEW PHOTOGRAPHY.

Double Chocolate Chunk Muffins

Author: Karina

Bakery style Double Chocolate Chunk Muffins with a perfect fluffy crumb and soft cracked tops. A one bowl recipe so quick and easy to make!

5 from 3 votes

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Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Serves: 12 muffins

Ingredients

USMetric

• ▢ 2 cups flour all purpose or plain
• ▢ ¾ cup unsweetened cocoa powder or dutch process for richer muffins
• ▢ ¾ cup light brown sugar packed
• ▢ ¾ cup white granulated sugar
• ▢ 3 teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 8 oz semi-sweet dark chocolate or milk chocolate, roughly chopped and divided
• ▢ ⅔ cup cooking oil
• ▢ 2 large eggs at room temperature
• ▢ ¾ cup sour cream
• ▢ ¾ cup buttermilk
• ▢ 1 tablespoon pure vanilla extract

Instructions

• Preheat oven to 425ºF (220°C). Lightly grease a standard 12-cup muffin pan with butter or cooking oil spray.
• In a large bowl, whisk together flour, cocoa powder, white sugar, brown sugar, baking powder, baking soda, and salt. Stir in ¾ of the chocolate chunks and coat in the dry mixture so they don't sink to the bottom while baking.
• Make a well in the middle and add in oil, eggs, sour cream, buttermilk and vanilla. Whisk the wet ingredients vigorously first, then use a wooden spoon to fold the wet mixture into the dry ingredients, until some of the bigger lumps have been smoothed out. The batter will be thick.
• Spoon the batter evenly into the prepared muffin cups just over ¾ full (give the tops room to rise). Top with the remaining chocolate chunks.
• Bake muffins in the hot oven for about 8 minutes at 425°F (220°C), until muffins have puffed up slightly above muffin tray. Then reduce oven heat to 350ºF (175°C). Do NOT open oven when reducing temperature. Bake for a further 10-12 minutes or until a toothpick inserted in the centre of one comes out clean. The tops should be firm to the touch.
• Let muffins cool slightly in the pan (about 10 minutes) then transfer to a wire rack to cool completely.

Notes

Tips: Muffins can be stored in an airtight container for up to 2 days at room temperature, or in the refrigerator for up to 4-5 days.

Nutrition

Calories: 447kcal | Carbohydrates: 57g | Protein: 7g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 35mg | Sodium: 306mg | Potassium: 310mg | Fiber: 5g | Sugar: 31g | Vitamin A: 114IU | Calcium: 134mg | Iron: 4mg

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