Easy Double Chocolate Chunk Muffins Recipe
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
30 mins
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Additional Time
1 hr
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Total Time
1 hr 35 mins
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Servings
6 jumbo muffins
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Calories
536 kcal
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Course
Baked Goods
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Cuisine
American
Easy Double Chocolate Chunk Muffins Recipe
Description
The Easy Double Chocolate Chunk Muffins Recipe blends all-purpose flour with cocoa powder, baking powder, baking soda, sea salt, and sugar. Incorporating chocolate chunks coated in flour prevents sinking to the bottom during baking. The wet ingredients—eggs, melted butter, yogurt (or buttermilk), and vanilla extract—are folded into the dry mix carefully to avoid overworking, preserving a tender crumb.
Chilling the batter before baking helps improve texture and rise. The initial high-temperature bake causes the muffins to puff up quickly, and then lowering the heat allows them to cook through evenly without burning. The finished muffins have a slightly crunchy exterior with a moist, chocolate-rich interior studded with chunks, ideal for breakfast or snacks.
Ingredients
- 9 ½ oz all-purpose flour about 2 cups
- 3 ½ oz cocoa powder about 3/4 cup
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt sea salt
- 1 ½ cups sugar
- 1 ½ cups chocolate chunks or chocolate chips
- 2 egg extra large
- 8 tbsp butter melted, unsalted
- 1 cup whole milk yogurt alternatively you can use buttermilk, plain
- 1 tbsp vanilla extract
Instructions
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sea salt, and sugar.
- Toss the chocolate chunks into the dry ingredients to coat the chocolate chunks in flour (which will help them not sink to the bottom of the mix when baking!)
- Make a well in the middle and add in eggs, cooled melted butter, plain yogurt (or buttermilk), and vanilla, whisking vigorously.
- Using a large spoon, mix until batter is consistently mixed - but do not overwork muffin batter.
- Cover batter and refrigerate for one hour to overnight.
- Preheat oven to 425 degrees.
- Fill muffin cups to 3/4 full.
- Bake at 425 for 6-10 minutes, until muffins have puffed slightly above muffin liner.
- Reduce heat to 350 (DONT open oven when you do this) and bake until sides of muffins are slightly crunchy and a toothpick inserted in the middle comes out clean (after about 25-30 minutes total baking time.)
Nutrition Information
Show DetailsNutrition Facts
Serving: 6jumbo muffins
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 536kcal | 27% |
| Carbohydrates | 95g | 32% |
| Protein | 8g | 16% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 40mg | 13% |
| Sodium | 294mg | 12% |
| Potassium | 510mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 51g | 102% |
| Vitamin A | 466IU | 9% |
| Calcium | 120mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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