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!

Double Chocolate Chunk Muffins

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).

Double Chocolate Chunk Muffins

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.

Double Chocolate Chunk Muffins

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).

Double Chocolate Chunk Muffins

One Year Ago: White Bean Chicken Chili
Two Years Ago: Classic Slow Cooker Chili
Three Years Ago: White Texas Sheet Cake

Double Chocolate Chunk Muffins

Yield: Makes 12 muffins

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


  1. 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.
  2. 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.
  3. In a separate bowl (or in a large liquid measuring cup), whisk together the eggs, buttermilk, vanilla and oil.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Fill the muffin cups evenly with batter and sprinkle the remaining chocolate chunks on top of each muffin.
  6. Bake for 15-17 minutes until the tops spring back lightly to the touch (don't overbake or they might be dry).
  7. Remove the muffins to a wire rack to cool completely.

Recipe Source: adapted from my sister Emily’s recipe

38 Responses to Double Chocolate Chunk Muffins

  1. Madison says:

    I’ve been wanting to make these for months and finally did this afternoon. They are incredible!! So super quick to put together and the taste is absolutely fantastic. My kids and their friend had them for an after school snack and the boys called them “life changing.” Too funny and I can’t really disagree! I filled the cups pretty full and got 21 beautiful muffins.

  2. Victoria says:

    Would I be able to use this recipe but instead of making muffins, name a cake instead? My dad’s grandmother had a recipe for chocolate chunk cake and i don’t know if this would work or just adding in chocolate chunks to a regular chocolate cake mix would work…advice???

  3. Rachael K says:

    I saved this recipe back in September, and finally made them today! They are super yummy! Thank you so much! (I also got 24 regular sized muffins from the recipe.)

  4. Natasha says:

    I have to disagree with you on this one…these are WAY better than Costco’s. I used chocolate chips and filled the muffin tin to the top. They are so tender, have a nice shape, not too sweet and everyone loved them. Thanks Mel!

  5. Nancy says:

    I have lost count of how many times I have made these muffins since the recipe was first posted (as soon as I saw the picture I couldn’t stop thinking about them until I made them!). They are just as delicious as I thought they would be! I have substituted milk chocolate chips for the chocolate chunks when that was all I had on hand, and they are still excellent. Thanks for ANOTHER wonderful recipe!!

  6. Lisa says:

    Made these muffins for a die-hard Costco chocolate muffin fan. I had to use chocolate chips instead of chunks because that’s what I had, but they were absolutely amazing. I filled the cups completely to the top and got 19 beautiful sky-high muffins which taste even better than they look (which is amazing because they look DIVINE)! Thanks for the awesome recipe – and the Costco muffin die-hard has been converted to homemade!

  7. Grace says:

    I made these yesterday and all the kids’ chores were completed in record time! Amazing! Ha ha. 8yo son said about these: “It’s like a celebration in a wrapper!”

  8. Jennifer Vadocz says:

    Holy smokes! These are SO good! Thanks for another fantastic recipe 🙂

  9. Sue w. says:

    I got 6 jumbo and 12 regular size muffins. Very good and not overly sweet.

  10. Maureen says:

    Just made these muffins and they sure are Yummy! Problem is I’d eat them all in one sitting!! Could they be frozen do you think or would it ruin them?

  11. Laura Marriott says:

    These look so fabulous and like they will turn my teeth brown for a minute 🙂

    Also, I couldn’t see where I could email you for a recipe request, so I hope it’s ok to ask you here to find the best SUN DRIED TOMATO PESTO recipe. Costco sold some for a minute and it was sooooo yummy and I just couldn’t believe it when they stopped carrying it. I am asking you to find the best/make the best because a) you are my superior in the kitchen and b) when you find it all your people here will want to know about it.


  12. Karly says:

    Have you made these with plain Greek yogurt?

    • Mel says:

      No, I almost always use buttermilk or whisk together milk or sour cream but I’m guessing it should work.

      • Stefanie says:

        I used plain Greek yogurt whisked with milk and they are awesome! Mine made 12 regular size muffins and 13 minis …. my kids are going to be so psyched with this after school treat 🙂

  13. sara says:

    Just thought I would add for me this recipe made 12 heaping muffins. They are large, but I was able to fit the batter in. The bake time may need to be decreased if you go with 24 small muffins.

  14. Amber says:

    Alright, I have a dumb question to ask. (Please forgive me!)
    But where do I find Chocolate chunks? I don’t see them in the chocolate chip aisle and there isn’t a trader Joe’s close by. (Is there another brand that you recommend?) Maybe bulk section at Winco? Amazon? I feel like an idiot even asking…but I need these muffins!

    • Mel says:

      Hi Amber – Nestle has a brand of chocolate chunks (I know Walmart and my every day grocery store carries them by the chocolate chips). If all else fails, you can buy a bar of chocolate (usually above the chocolate chips) and chop it, but honestly, if that’s the case, I’d probably use chocolate chips as a sub.

  15. Nicole says:

    These are so good! I made them yesterday, and my kids *may have* had them for dinner. With your sour cream banana bread. 🙂 It was a baking day, and after taste testing everything, no one was hungry for real dinner.

  16. Becca says:

    My muffins are also in the oven right now, but did you use a larger than normal sized muffin pan because there is no way I could have gotten 12 regular muffins out of this batch? I have quite a bit of batter left over and that is afternoon overfilling my tins.

    • Mel says:

      Hey Becca, yeah, sorry about that. I replied to someone else’s comment above about this. I think when I was testing this recipe, I halved it and that’s when I got the 12 muffins. I’ve edited the notes of the recipe to show that it makes more than 12.

  17. Bonnie says:

    The universe wants me to make muffins. Yesterday my son read a story aloud about muffins and my daughter asked, “Can we make muffins?” And five minutes later the muffin pan fell out of the cupboard onto my foot. No lie. I said, “Maybe this weekend.” Then I get on your blog today (because I love it), and it’s muffins. Muffins are happening. Maybe they’ll be a new General Conference tradition. Thanks!

  18. KM says:

    Muffins are in the oven now! 🙂 yummm. It made 24 though…not 12 like you said!?! Oh well….we’ll have more to enjoy! (I’d like kefir start as well!)

    • Mel says:

      Hmmm, now you have me thinking that maybe when I calculated the 12 muffins it was when I had halved the recipe. Looks like I’ll be making them again tomorrow to see!

  19. Paige says:

    I’ve never actually had a chocolate muffin before, but these look amazing!


  20. Susan says:

    These look delicious. I need to make a trip to Trader Joe’s for some of their choc. chunks. mmm.

  21. Chelsea says:

    I was wondering whether they were just like the ones from the rhymes-with-Bostco place! Glad you answered that question 🙂

  22. Stacey says:

    Oooh, so excited for these. I haven’t had any success in finding a good recipe for double chocolate muffins. I’ve tried more than one that look good, but really don’t taste good. But I know your recipe won’t let me down! WIN!!

    P.S. Are you willing to send me milk kefir grains?? I’ll pay shipping.

    • Mary says:

      Same here, I’d love some kefir grains!

    • Mel says:

      Hey Stacey – I can definitely send kefir grains but after my kefir post last week, my grains are depleted. 🙂 I’ve given them out to several family members and friends since then so I need to build them up again (and it will take a few weeks). Touch base with me in the next few weeks, is that ok?

      • Stacey says:

        Sounds great! Thanks much Mel. I’ve got a friend here that wants to do kefir too, so you could help 2 sisters out by sending 1 supply!

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