Description
Double Chocolate Chunk Muffins are moist, rich muffins loaded with cocoa and chunks of real chocolate, perfect for breakfast, snacking, or dessert. These bakery-style treats rise beautifully and satisfy any chocolate craving.
Ingredients
Units
Scale
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 3/4 cup milk or buttermilk
- 1/2 cup vegetable oil or melted butter
- 2 teaspoons vanilla extract
- 1 cup semi-sweet or dark chocolate chunks
- Optional: 1 teaspoon espresso powder
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In a separate bowl, whisk eggs, milk, oil, and vanilla extract until combined.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Fold in chocolate chunks and espresso powder (if using).
- Divide batter evenly among muffin cups, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overmix the batter to ensure moist, tender muffins.
- Top muffins with extra chocolate chunks or coarse sugar before baking for added appeal.
- Microwave briefly to enjoy a melty chocolate center.
- Replace some flour with whole wheat for added fiber without sacrificing texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 19g
- Sodium: 200mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg