Double Chocolate Chunk Muffins
A deliciously simple recipe for homemade double chocolate 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).
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
Ingredients
- 1 ¾ cups (249 g) all-purpose flour, (see note for whole wheat suggestions)
- 1 cup (212 g) granulated sugar
- ⅔ cup (57 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (255 g) semisweet chocolate chunks (or chocolate chips)
- 2 large eggs
- 1 ½ cups buttermilk, or 3/4 cup milk whisked together with 3/4 cup sour cream or yogurt
- 1 teaspoon vanilla extract
- ½ cup vegetable, canola or melted coconut oil
- ½ cup (85 g) chocolate chunks for sprinkling on top
Instructions
- 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.
Notes
Recommended Products
Recipe Source: adapted from my sister Emily’s recipe
88 Comments on “Double Chocolate Chunk Muffins”
Just made these! Used the milk whisked with yogurt option. Delicious!
Yummy!
I make “muffins for Mom” at our annual church brunch & these are ALWAYS on my list. So simple & so good!
Yum! Used have whole wheat flour. Nobody noticed!
Amazing! Family loved it and tastes great. Nestle dark chocolate chips stood out a lot in the muffins but it was still great. Also, I used chobani strawberry yogurt and it worked fine. Would definitely recommend!
I’ve been making your older recipe of double chocolate muffins for years but finally tried this newer recipe today. The muffins turned out delicious and we like them better than the older recipe (though the old recipe is great too)! I got about 20 muffins. Thanks for always being so dependable on no-fail recipes. Honestly, my family never complains if I say I’m trying one of your recipes. Anyone else’s recipes and we’re all unsure if it’s going to turn out ok! Wishing your family a Happy New Year!
This recipe is THE ONE. we love this chocolatey goodness. These are way better than any cupcakes you’ve ever had, but maybe I’m not a reliable source. Not a huge cupcake fan. Huge muffin fan! These are amazing and I love that you have included some weight measurements. Makes it so fast to whip up! We always get about 20-24 muffins. We have a regular calphalon pan.