Double Chocolate Chunk Muffins

Double Chocolate Chunk Muffins are moist, rich, and packed with both cocoa and chunks of real chocolate. These bakery-style muffins are perfect for breakfast, snacking, or dessert, offering a decadent treat for any chocolate lover.

Why You’ll Love This Recipe

These muffins are easy to prepare and deliver a deep chocolate flavor with a tender crumb and gooey chocolate chunks in every bite. They rise beautifully with domed tops and stay moist for days. Ideal for chocolate cravings, they’re also freezer-friendly and great for on-the-go indulgence or a comforting treat with coffee.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Brown sugar
• Eggs
• Milk (or buttermilk)
• Vegetable oil or melted butter
• Vanilla extract
• Semi-sweet or dark chocolate chunks
• Optional: espresso powder (to enhance chocolate flavor)

directions

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugars.
In a separate bowl, beat the eggs, milk, oil, and vanilla extract until smooth.
Add the wet ingredients to the dry mixture and stir gently until just combined. Do not overmix.
Fold in the chocolate chunks evenly.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18 to 22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep Time: 15 minutes
Cook Time: 18 to 22 minutes
Total Time: 33 to 37 minutes

Variations

Use white chocolate or milk chocolate chunks for a different flavor.
Add chopped walnuts or pecans for texture and crunch.
Sprinkle coarse sugar or extra chocolate chunks on top before baking for added appeal.
Substitute some of the flour with whole wheat flour for a slightly healthier version.

storage/reheating

Store muffins in an airtight container at room temperature for up to 3 days.
To keep them moist, line the container with a paper towel and cover the muffins with another paper towel.
Reheat in the microwave for 10 to 15 seconds for a warm, melty center.
Freeze for up to 2 months. Thaw at room temperature or microwave briefly before serving.

FAQs

Can I use chocolate chips instead of chunks?

Yes, chocolate chips work well, but chunks provide larger, gooier bites of chocolate.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour substitute. The texture may vary slightly but still works well.

Why are my muffins dry?

Dry muffins are often the result of overmixing or overbaking. Stir gently and bake just until done.

Can I make these muffins vegan?

Yes, use plant-based milk, an egg substitute, and oil instead of butter.

Can I use Dutch-processed cocoa powder?

Yes, Dutch-processed cocoa powder works and provides a smoother, deeper chocolate flavor.

How do I make them rise higher?

Use fresh baking powder and baking soda, and fill the muffin cups ¾ full. Start baking at a high temperature if domed tops are desired.

Can I prepare the batter in advance?

It’s best to bake the batter immediately, but you can refrigerate it for a few hours if needed.

How do I prevent the muffins from sticking to the liners?

Use high-quality paper liners or spray them lightly with non-stick spray before filling.

Can I add fruit to the muffins?

Yes, raspberries or chopped cherries go well with chocolate, but reduce the liquid slightly.

Do these muffins taste like cake?

They are richer than standard muffins but not as sweet or dense as cake—perfectly balanced for breakfast or dessert.

Conclusion

Double Chocolate Chunk Muffins are a rich, moist treat that will satisfy any chocolate craving. With a tender crumb, deep cocoa flavor, and generous chunks of chocolate, they’re perfect for any time of day. Simple to make and easy to store, they’re bound to become a favorite in your baking rotation.

Print