Double Chocolate Chunk Muffins
User Reviews
5
8 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
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Total Time
25 mins
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Servings
12 muffins
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Calories
447 kcal
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Course
Baked Goods
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Cuisine
American
Double Chocolate Chunk Muffins
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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
- 2 cups flour all purpose or plain
- ¾ cup cocoa powder or dutch process for richer muffins, unsweetened
- ¾ cup light brown sugar packed
- ¾ cup granulated sugar white
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz dark chocolate or milk chocolate, roughly chopped and divided, semi-sweet
- ⅔ cup neutral cooking oil generic cooking oil
- 2 large egg at room temperature
- ¾ cup sour cream
- ¾ cup buttermilk
- 1 tablespoon vanilla extract pure
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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