A deliciously simple recipe for homemade double chocolate chunk muffins! Soft and fluffy with decadent morsels of chocolate thrown in the batter, they are perfect!
I just feel like chocolate muffins sometimes have a hard life, you know? They are constantly criticized for being more cupcake than muffin; like, they can’t be appreciated for what they are.
And what are they? Well, I can only speak for the lovely muffins you see here today, but they are a deliciously decadent chocolate muffin loaded brazenly with chocolate chunks (ok, you can use chocolate chips if you have to, but I’m just saying for the record that chocolate chunks are 100% more fun) – and making no apologies about it!
A bit sturdier than your average chocolate cupcake, these chocolate chunk muffins are still light and fluffy and wonderfully moist (sorry, but I felt that word was necessary here).
How are these different than the other recipe I have for double chocolate muffins, you might ask? Well, for one: chocolate chunks (Trader Joe’s carries my favorite brand of chocolate chunks, BTW). Also, todays’ batch of muffins doesn’t make quite as many (about 12 compared to the old recipes’ 24+); your self-control can thank me later (UPDATE: several of you are reporting you got more than 12 muffins out of the batch; I fill the muffin cups up pretty full to get 12 muffins like those of you who reported back that you indeed got 12 large muffins – in the end, all that means is it sounds like you can make smaller muffins if you want to stretch the batter to make more!)
Moreover, these chocolate chunk muffins have a slightly different flavor and texture thanks to the ingredient lineup. Honestly, they are just a bit better than those archived double chocolate muffins of my youth (er, I mean my early 30’s).
These double chocolate chunk muffins I’m talking about today really are glorious.
They bake up perfectly – such a beautiful muffin! Just like a gorgeous double chocolate chunk muffin from you know where (rhymes with Bostco), albeit slightly smaller, because eating muffins the size of your head may not always be the best idea.
The batter comes together in a snap. You don’t even need a mixer, just some good old-fashioned whisking and stirring.
Which means you probably know what I’m about to say here: so easy, my kids can make them. I don’t know about you, but that thought makes me extremely excited. I see a lot of double chocolate chunk muffins in my future. There are worse things (like the messy kitchen that will follow, actually).
These muffins are very chocolatey. On purpose. If you want less chocolate goodness (gasp!), you can cut down the amount of chocolate chunks (or chips) you are using. I'll leave those modifications up to you because in my world: the more chocolate, the better.
Also, I've made these muffins lots of times with white whole wheat flour. They are slightly more dense but still delicious. When I use whole wheat flour, I make very sure not to overmeasure the flour as it absorbs more liquid than all-purpose flour.
- 1 3/4 cups (8.75 ounces) all-purpose flour (see note above for whole wheat suggestions)
- 1 cup (7.5 ounces) granulated sugar
- 2/3 cup (2.5 ounces) unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups (9 ounces) semisweet chocolate chunks (or chocolate chips)
- 2 large eggs
- 1 1/2 cups buttermilk (or 3/4 cup milk whisked together with 3/4 cup sour cream or yogurt)
- 1 teaspoon vanilla extract
- 1/2 cup vegetable, canola or melted coconut oil
- 1/2 cup (3 ounces) chocolate chunks for sprinkling on top
- Preheat the oven to 375 degrees F (only 350 degrees F for dark coated muffin pans). Line the cups of a 12-cup muffin tin with paper liners. Set aside.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chunks and toss to combine.
- In a separate bowl (or in a large liquid measuring cup), whisk together the eggs, buttermilk, vanilla and oil.
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Fill the muffin cups evenly with batter and sprinkle the remaining chocolate chunks on top of each muffin.
- Bake for 15-17 minutes until the tops spring back lightly to the touch (don't overbake or they might be dry).
- Remove the muffins to a wire rack to cool completely.
Recipe Source: adapted from my sister Emily’s recipe