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Double Chocolate Chunk Muffins

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Rich and indulgent muffins loaded with cocoa powder and big chunks of chocolate, perfect for breakfast, snacks, or dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 3/4 cup milk
  • 1/2 cup vegetable oil (or melted butter)
  • 2 tsp vanilla extract
  • 1 cup chocolate chunks (dark or semi-sweet)
  • 1/2 cup chocolate chips (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk eggs, milk, oil, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined. Do not overmix.
  5. Fold in chocolate chunks.
  6. Divide batter evenly among muffin cups. Sprinkle with chocolate chips if desired.
  7. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For extra richness, use buttermilk instead of milk.
  • You can substitute white chocolate chunks for contrast.
  • These muffins freeze well for up to 2 months.

Nutrition

Keywords: double chocolate muffins, chocolate chunk muffins, bakery style muffins, cocoa muffins

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