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Double Chocolate Chunk Muffins
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5 from 4 votes

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 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Muffins
Cuisine: American
Keyword: chocolate muffins
Servings: 12 muffins
Author: Karina Carrel

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
US - Metric

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

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