These Double Chocolate Chunk Muffins are a chocolate lover’s dream. Packed with chunks of semi-sweet or dark chocolate and a rich cocoa-flavored batter, these muffins offer a perfectly moist and indulgent treat. The combination of sour cream and buttermilk keeps the muffins soft and tender, while the double chocolate makes them irresistible. Whether for breakfast, dessert, or a snack, these muffins are sure to satisfy your sweet tooth.
Why You’ll Love This: You’ll love these muffins for their rich chocolate flavor, gooey chunks of chocolate, and the perfect balance between a tender crumb and a slight crunch on top. The addition of sour cream and buttermilk gives them a soft, moist texture that lasts for days. Plus, they’re easy to make and require only basic ingredients.
Perfect Occasion: These muffins are perfect for any occasion—whether you’re baking for a brunch, a cozy afternoon treat, or a casual dessert. They’re also great for making ahead and storing for a quick chocolate fix during the week. These muffins are ideal for anyone who loves a rich and decadent chocolate experience.
Decoration Tips: For an extra indulgent touch, you can sprinkle the tops with more chocolate chunks just before baking or drizzle with melted chocolate after baking. You can also top with a dusting of powdered sugar for a classic look or add a few chopped nuts or a sprinkle of sea salt for added texture and flavor contrast.
Recipe:
For the Muffins:
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder (use Dutch-processed for a richer flavor)
- ¾ cup packed light brown sugar
- ¾ cup white granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz semi-sweet or dark chocolate, roughly chopped and divided
- ⅔ cup cooking oil
- 2 large eggs, room temperature
- ¾ cup sour cream
- ¾ cup buttermilk
- 1 tablespoon pure vanilla extract
Instructions:
- Preheat the Oven:
- Preheat your oven to 425ºF (220°C). Lightly grease a standard 12-cup muffin tin with butter or cooking oil spray or line with paper liners.
- Prepare the Dry Ingredients:
- In a large mixing bowl, whisk together the flour, cocoa powder, light brown sugar, white granulated sugar, baking powder, baking soda, and salt.
- Stir in ¾ of the roughly chopped chocolate chunks, coating them in the dry mixture to prevent them from sinking to the bottom during baking.
- Prepare the Wet Ingredients:
- In the center of the dry mixture, create a well. Add the cooking oil, eggs, sour cream, buttermilk, and vanilla extract.
- Whisk the wet ingredients vigorously in the center of the bowl, then use a wooden spoon to gently fold the wet ingredients into the dry mixture until just combined. Some lumps are okay; be careful not to overmix. The batter will be thick.
- Fill the Muffin Cups:
- Spoon the batter evenly into the prepared muffin cups, filling them just over ¾ full to give the muffins room to rise. Top with the remaining chocolate chunks.
- Bake the Muffins:
- Place the muffins in the preheated oven and bake for 8 minutes at 425°F (220°C), until they have puffed up and risen slightly above the muffin tray.
- Without opening the oven, reduce the oven temperature to 350ºF (175°C) and continue baking for an additional 10-12 minutes, or until a toothpick inserted into the center comes out clean. The tops should be firm to the touch.
- Cool the Muffins:
- Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Storage Tips:
- Store the muffins in an airtight container at room temperature for up to 2 days.
- For longer storage, refrigerate the muffins for up to 4-5 days. You can also freeze them for up to 2 months and reheat as needed.
Enjoy!
