Double Chocolate Chunk Muffins

These bakery-style double chocolate chunk muffins are rich, moist, and packed with deep cocoa flavor and generous chunks of real chocolate. Perfect for breakfast, snacks, or dessert.

Why You’ll Love This Recipe

• Deep chocolate flavor with a tender crumb

• Studded with melty chocolate chunks in every bite

• Quick to prepare—ready in under 30 minutes

• Freezer-friendly and ideal for meal prep

• Satisfies any chocolate craving

Ingredients

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

• All-purpose flour

• Unsweetened cocoa powder (preferably Dutch-processed)

• Baking powder

• Baking soda

• Salt

• Granulated sugar

• Brown sugar (adds moisture)

• Eggs

• Milk or buttermilk

• Vegetable oil or melted butter

• Vanilla extract

• Chocolate chunks or chopped dark chocolate

• Optional: mini chocolate chips for topping

Directions

1. Preheat oven to 190 °C (375 °F). Line a muffin tin with paper liners or grease well.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk together eggs, sugar, milk, oil, and vanilla extract until smooth.

4. Gradually mix the wet ingredients into the dry ingredients until just combined—do not overmix.

5. Fold in most of the chocolate chunks, reserving a few for topping.

6. Spoon batter evenly into muffin cups, filling each about ¾ full.

7. Top with remaining chocolate chunks or chips.

8. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

9. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Servings and timing

Serves: 10–12 muffins
Prep time: 10 minutes
Cook time: 20 minutes
Total time: ~30 minutes

Variations

• Use white chocolate or peanut butter chips for a twist

• Add chopped walnuts or pecans for crunch

• Make them gluten-free by using a 1:1 gluten-free flour blend

• Use coffee or espresso powder to intensify chocolate flavor

• Turn them into mini muffins—bake for 10–12 minutes

Storage / Reheating

Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
Reheat briefly in the microwave for a warm, melty center.
Freeze for up to 2 months—thaw at room temperature or microwave individually.

FAQs

Can I use cocoa powder and chocolate chips?

Yes—cocoa gives the base flavor, and chips or chunks add bursts of chocolate.

Are these muffins overly sweet?

They’re rich but balanced—adjust sugar to your taste if needed.

Can I use applesauce or yogurt instead of oil?

Yes, but it may slightly change the texture and moisture.

Do I need muffin liners?

They help with easy removal, but you can also grease the pan well.

Can I use a mixer?

It’s not necessary—hand mixing prevents overworking the batter.

How can I tell when they’re done?

A toothpick should come out with a few moist crumbs but not wet batter.

What chocolate is best for chunks?

Use good-quality dark or semi-sweet chocolate bars chopped into chunks.

Can I make a double batch?

Yes—just be sure not to overmix the batter.

How do I keep the tops from deflating?

Avoid opening the oven door early, and don’t overfill the cups.

What if I want them extra moist?

Use buttermilk or add a tablespoon of sour cream to the batter.

Conclusion

Double chocolate chunk muffins are a chocolate lover’s dream—rich, soft, and filled with irresistible chocolate pieces. Whether served with coffee or enjoyed as a treat, they’re sure to satisfy any sweet tooth.

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