Name: Double Chocolate Chunk Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 3/4 cup unsweetened cocoa powder (or Dutch process for richer muffins); 3/4 cup light brown sugar (packed); 3/4 cup white granulated sugar; 3 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 8 oz semi-sweet dark chocolate (or milk chocolate), roughly chopped and divided; 2/3 cup cooking oil; 2 large eggs (at room temperature); 3/4 cup sour cream; 3/4 cup buttermilk; 1 tablespoon pure vanilla extract

Jump to Recipe· 3.8 from 64 reviews

If you have a serious sweet tooth and a love for chocolate in all its glorious forms, then this Double Chocolate Chunk Muffins Recipe is going to become one of your absolute favorites. Imagine rich, tender muffins bursting with not one but two types of chocolate—the luscious cocoa-infused batter combined with generous chunks of semi-sweet chocolate that melt and pool in every bite. These muffins strike the perfect balance between a tender crumb and deep, irresistible chocolate flavor, making them an ideal treat for breakfast, an afternoon pick-me-up, or a decadent dessert that feels as homemade as it tastes.

Ingredients You’ll Need

The image shows a close-up of a white bowl filled with layers for a chocolate recipe. The first layer is a ring of light brown chocolate powder around the edges of the bowl, with small dark chocolate chunks scattered on top. Inside the ring, there are two bright orange egg yolks side by side. Next to the yolks is a layer of white cream with dark chocolate pieces sprinkled on it. A silver whisk rests on top, partly submerged in the cream. Dark chocolate syrup is dripping slowly from above into the cream near the whisk. The bowl is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The magic of this Double Chocolate Chunk Muffins Recipe lies in its simple, pantry-friendly ingredients that come together in the most delightful way. Each component plays a crucial role: from the earthy cocoa powder that delivers the deep chocolate essence to the combination of two sugars that create a perfect balance of sweetness and moist texture.

2 cups flour (all purpose or plain): This forms the sturdy base for your muffins, giving them structure without weighing them down.
3/4 cup unsweetened cocoa powder: Choose Dutch process for a richer, smoother chocolate flavor.
3/4 cup light brown sugar (packed): Adds moisture and a subtle caramel undertone for depth.
3/4 cup white granulated sugar: Balances sweetness and helps with the rise and texture.
3 teaspoons baking powder: This leavening agent helps your muffins puff up beautifully.
1/2 teaspoon baking soda: Works with the acid in the buttermilk for extra lift and tenderness.
1/2 teaspoon salt: Enhances the chocolate flavor and balances sweetness.
8 oz semi-sweet dark chocolate (or milk chocolate), roughly chopped and divided: The star ingredient—chunks for melty pockets of chocolate indulgence.
2/3 cup cooking oil: Keeps the muffins exceptionally moist and tender.
2 large eggs (at room temperature): Provide richness and help bind the ingredients smoothly.
3/4 cup sour cream: Adds tanginess and luxurious moisture for the soft crumb.
3/4 cup buttermilk: Works with baking soda to create a fluffy, tender crumb with slight tang.
1 tablespoon pure vanilla extract: Elevates the chocolate flavor with a warm, fragrant hint.

How to Make Double Chocolate Chunk Muffins Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to a toasty 425ºF (220°C). While it heats up, lightly grease your 12-cup muffin pan with butter or a cooking spray. This helps your muffins release easily once baked, ensuring those gorgeous tops stay intact.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, cocoa powder, both sugars, baking powder, baking soda, and salt. This combination ensures your muffins have even sweetness, the perfect rise, and that unmistakable deep chocolate base. Stir in three-quarters of the chopped chocolate chunks, tossing them in the dry mix. This clever step keeps the chocolate evenly suspended so each muffin has molten pockets and none sink to the bottom.

Step 3: Whisk the Wet Ingredients

Make a well in the center of the dry ingredients and add the cooking oil, eggs, sour cream, buttermilk, and vanilla extract. Vigorously whisk these wet ingredients until smooth and shiny. This ensures all your wet ingredients are fully incorporated and ready to marry with the dry components.

Step 4: Combine Wet and Dry Mixtures

Now, gently fold the wet mixture into the dry with a wooden spoon or spatula. Don’t worry if a few lumps remain—that’s a sign of tender muffins! The batter will be thick and luscious, perfect for spooning.

Step 5: Fill Muffin Cups and Add Toppings

Spoon your batter evenly into the prepared muffin pan, filling each cup just over three-quarters full to give the tops room to rise. Sprinkle the remaining chocolate chunks over each muffin to create an enticing, chocolate-studded surface that bakes into a beautiful, slightly melty crown.

Step 6: The Two-Stage Bake

Bake the muffins at 425ºF (220°C) for about 8 minutes. This initial blast helps them puff up beautifully. Then, reduce the oven temperature quietly to 350ºF (175°C) without opening the door. Continue baking for 10 to 12 more minutes, or until a toothpick inserted in the center comes out clean and the tops feel firm but springy. This two-stage baking is key to their perfect rise and tender crumb.

Step 7: Cool and Enjoy

Let your muffins cool in the pan for about 10 minutes so they set up nicely, then transfer them to a wire rack to cool completely. The aroma at this stage is seriously incredible and practically impossible to resist!

How to Serve Double Chocolate Chunk Muffins Recipe

The image shows several rich chocolate muffins placed closely together on a white marbled surface. Each muffin has a rough, textured top with dark brown baked batter and shiny, melted chocolate chunks scattered unevenly across the surface. The muffins look dense and moist with a slightly cracked crust, showcasing the soft chocolate inside. The focus is on the muffin in the center, which has larger glossy chocolate pieces giving it a shiny look, while the surrounding muffins have smaller chocolate bits. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these Double Chocolate Chunk Muffins are delightful as-is, a light dusting of powdered sugar or a drizzle of melted chocolate can elevate their look and taste. For a breakfast treat, spread a thin layer of butter or even cream cheese frosting for that extra indulgence.

Side Dishes

Pair these muffins with a hot cup of coffee, cappuccino, or a silky latte to balance the rich chocolate flavors. For brunch, a bowl of fresh berries or a side of creamy yogurt adds brightness and freshness, perfectly offsetting the dense, chocolaty sweetness.

Creative Ways to Present

Make your muffins the star of a dessert platter by stacking them on a tiered stand alongside fresh strawberries and whipped cream. Alternatively, slice a muffin in half and sandwich a scoop of vanilla ice cream between for an unforgettable chocolate muffin ice cream sandwich treat.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, keep your leftover Double Chocolate Chunk Muffins in an airtight container at room temperature for up to 2 days. This maintains their moist texture and rich flavor beautifully without drying out.

Freezing

For longer storage, double-wrap each muffin in plastic wrap and place them in a freezer-safe bag or container. They freeze wonderfully for up to 3 months. Thaw overnight in the refrigerator or let them sit at room temperature before reheating.

Reheating

To enjoy a freshly baked taste after storage, pop the muffins in a preheated oven at 350ºF (175ºC) for 5-7 minutes. Microwave reheating works too; 15-20 seconds will warm up a muffin while keeping it tender and gooey inside.

FAQs

Can I use a different type of chocolate in this Double Chocolate Chunk Muffins Recipe?

Absolutely! While semi-sweet dark chocolate is classic, you can swap in milk chocolate or even white chocolate chunks for a sweeter, creamier twist. Just make sure the chunks are roughly chopped to distribute evenly throughout the muffins.

Is it okay to substitute sour cream with yogurt?

Yes, plain Greek yogurt works well as a substitute for sour cream and provides similar tanginess and moisture, keeping the muffins tender and flavorful.

Can I make these muffins gluten-free?

You can try using a gluten-free all-purpose flour blend that includes xanthan gum. Keep in mind that texture might vary slightly, but the flavor will still be wonderfully chocolatey.

Do I have to use both baking powder and baking soda?

Yes, both play different roles here. Baking powder gives a good rise while baking soda reacts with the buttermilk to tenderize the crumb and balance acidity, making your muffins light yet moist.

Why do I add some chocolate chunks into the dry mixture before combining wet ingredients?

Coating the chocolate chunks in the dry ingredients prevents them from sinking to the bottom as the muffins bake, ensuring every bite has delightful pockets of melted chocolate.

Final Thoughts

There’s something truly comforting about baking a batch of these Double Chocolate Chunk Muffins Recipe. The rich chocolate aroma that fills your kitchen and the soft, tender crumb filled with gooey chocolate chunks make this recipe one you’ll want to keep coming back to. Give this recipe a try, and I promise you’ll soon have a new favorite treat to share with friends and family or simply savor on your own—because some days, extra chocolate is exactly what you need.