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Double Chocolate Chunk Muffins

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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

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup.
  2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
  3. In a separate bowl, whisk eggs, milk, oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in chocolate chunks and espresso powder (if using).
  6. Divide batter evenly among muffin cups, filling each about ¾ full.
  7. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  8. 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

Find it online: https://tastyera.com/double-chocolate-chunk-muffins-2/