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Double Chocolate Chunk Muffins

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!
Prep Time10 mins
Cook Time20 mins
Total Time25 mins
Course: Muffins
Cuisine: American
Keyword: chocolate muffins
Servings: 12 muffins
Calories: 430kcal
Author: Karina

Ingredients

  • 2 cups flour, all purpose or plain -- (10 1/2 oz. | 300 g)
  • 3/4 cup unsweetened cocoa powder, or dutch process for richer muffins -- (2.8 oz. | 80 g)
  • 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 or milk chocolate, roughly chopped and divided -- (250 g)
  • 2/3 cup cooking oil, (5 fl oz | 150ml)
  • 2 large eggs, at room temperature
  • 3/4 cup sour cream, (6 oz | 185 g)
  • 3/4 cup buttermilk, (6 fl oz | 180ml)
  • 1 tablespoon pure vanilla extract (20 ml)

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

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: 430kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Fiber: 3g | Sugar: 37g