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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 3/4 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 3/4 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.
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Double Chocolate Chunk Muffins
Ingredients
- 2 cups flour all purpose or plain
- 3/4 cup unsweetened cocoa powder or dutch process for richer muffins
- 3/4 cup light brown sugar packed
- 3/4 cup white granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz semi-sweet dark chocolate or milk chocolate, roughly chopped and divided
- 2/3 cup cooking oil
- 2 large eggs at room temperature
- 3/4 cup sour cream
- 3/4 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 3/4 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 3/4 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One word Amazing. For the chocoholic for sure.
Delicious muffin recipe! Followed the recipe as written but it yielded 17 muffins that were big in a standard muffin pan😳😊
Best chocolate muffins ever! My daughter called them chunky monkey! And works with gluten free flour super perfect! XXXX for that propper recipe!😘
Hi Rita, I’m thrilled to hear that the chocolate muffins were a hit! “Chunky monkey” is also the perfect way to describe these muffins! It’s wonderful that the recipe worked well with gluten-free flour also. Thank you for your message!
Hi Karina!
I tried this recipe and it turned out amazing!
I doubled the ingredients to make 12 muffins and a cake. Everyone went crazy over it and I didn’t even add the whole amount of chocolate chips mentioned in the recipe!
Also I used plain yogurt and made buttermilk from scratch with milk and vinegar.
Thank you so much for this recipe!
Can I use chocolate chips instead? This recipe looks amazing.
How does one make vanilla muffins? Simply delete cocoa powder and chocolate from this recipe or some other tweak too?
I tried chocolate and they turned out awesome. Now want vanilla ones.
Also how to make vanilla cream frosting?
Please can we have the grammes/ ounces for the sugars. You have given us evrything else
Hi Gill,
3/4 cups of sugar is about 150 grams.
I always use google to convert it. Works great.
Cheers,
Stef
I think there must have been a mistake here…There is no recipe written down here! The entire introduction is here, but as the previous comments have noted the recipe itself (ingredients, order of operations and all!) is not there!
I’ll save this page and revisit every once in a while because that introduction has certainly convinced me that I will not be a happy man until I taste those muffins!
Hi Karina! The recipe for your chocolate chunk muffin doesn’t seem to be here. Your set up was so good that now I feel like it’s a story I must see to the end! Hopefully you can attach the recipe soon.
Thanks!
Erin
Hi. Good day! I would like to ask why there’s no recipe for the double chocolate chunk muffins in your website? Thanks in advance! Have a nice day!
HAHAH!! I am not sure! I will start thinking of some recipes soon! Thanks for letting me know your request!