Double Chocolate Chunk Muffins

Name: Double Chocolate Chunk Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 25 min
Yield: 12 muffins
Ingredients: 2 cups flour; ¾ cup unsweetened cocoa powder; ¾ cup light brown sugar; ¾ cup white granulated sugar; 3 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 8 oz semi-sweet dark chocolate; ⅔ cup cooking oil; 2 large eggs; ¾ cup sour cream; ¾ cup buttermilk; 1 tablespoon pure vanilla extract

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
12 muffins
Calories
447 kcal
Course
Baked Goods
Cuisine
American

Double Chocolate Chunk Muffins

Heidi Ellis

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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!

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Ingredients

Servings

2 cups flour all purpose or plain
¾ cup unsweetened cocoa powder or dutch process for richer muffins
¾ cup light brown sugar packed
¾ cup white granulated sugar
3 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
8 oz semi-sweet dark chocolate or milk chocolate, roughly chopped and divided
⅔ cup cooking oil
2 large eggs at room temperature
¾ cup sour cream
¾ cup buttermilk
1 tablespoon pure vanilla extract

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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 ¾ 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 ¾ 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.
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 Information

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Calories 447kcal (22%) Carbohydrates 57g (19%) Protein 7g (14%) Fat 23g (35%) Saturated Fat 7g (35%) Polyunsaturated Fat 4g Monounsaturated Fat 11g Trans Fat 0.1g Cholesterol 35mg (12%) Sodium 306mg (13%) Potassium 310mg (9%) Fiber 5g (20%) Sugar 31g (62%) Vitamin A 114IU (2%) Calcium 134mg (13%) Iron 4mg (22%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 447 kcal

% Daily Value*

Calories	447kcal	22%
Carbohydrates	57g	19%
Protein	7g	14%
Fat	23g	35%
Saturated Fat	7g	35%
Polyunsaturated Fat	4g	24%
Monounsaturated Fat	11g	55%
Trans Fat	0.1g	5%
Cholesterol	35mg	12%
Sodium	306mg	13%
Potassium	310mg	7%
Fiber	5g	20%
Sugar	31g	62%
Vitamin A	114IU	2%
Calcium	134mg	13%
Iron	4mg	22%