These Double Chocolate Chunk Muffins are the ultimate treat for anyone who adores chocolate. Packed with both dark and milk chocolate chunks and infused with rich cocoa, these muffins are moist, fluffy, and irresistibly chocolaty. The sour cream and buttermilk in the batter ensure each muffin is deliciously tender, making them perfect for any time indulgence.
Why You’ll Love This: If you’re a chocolate enthusiast, these muffins will satisfy your deepest cravings. The combination of dark and milk chocolate provides a complex chocolate flavor that is both rich and nuanced. Plus, the addition of sour cream and buttermilk gives these muffins an incredibly soft texture that’s hard to beat.
Perfect Occasion: These muffins are ideal for breakfast, brunch, or as a decadent snack. They’re also perfect for school lunches, office treats, or as a comforting dessert after dinner. Bring them to a potluck or serve them at a gathering, and they’re sure to be a hit!
Decoration Tips: For an extra touch of elegance, you can dust the tops of the muffins with powdered sugar or drizzle them with a simple chocolate ganache after they’ve cooled. Adding a few chocolate shavings on top can also enhance their visual appeal and chocolate flavor.
Ingredients:
- 2 cups plain flour
- 3/4 cup cocoa powder
- 3/4 cup brown sugar
- 3/4 cup caster sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 250 grams chocolate (125 grams each of dark and milk chocolate, coarsely chopped)
- 2/3 cup vegetable oil
- 2 eggs
- 185 grams sour cream
- 3/4 cup buttermilk
- 1 tablespoon vanilla extract
Instructions:
- Preheat your oven to 200°C (400°F) and line a muffin tin with paper liners.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- Stir in the brown sugar and caster sugar until well combined.
- In a separate bowl, whisk together the vegetable oil, eggs, sour cream, buttermilk, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Avoid overmixing to ensure the muffins stay tender.
- Fold in the chopped chocolate chunks.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy these divine double chocolate chunk muffins, a truly luxurious treat that combines the joy of rich chocolate with the comfort of a classic muffin!
