Description

Delight in these rich and moist Double Chocolate Chunk Muffins, packed with semi-sweet dark chocolate chunks and a velvety cocoa batter. Perfect for chocolate lovers seeking a decadent breakfast treat or an indulgent snack, these muffins combine the perfect balance of sweet and slightly tangy flavors from sour cream and buttermilk. Easy to prepare and bake, they promise fluffy tops with melty chocolate centers that everyone will adore.

Ingredients

Dry 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

Chocolate

8 oz semi-sweet dark chocolate (or milk chocolate), roughly chopped and divided

Wet Ingredients

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 425ºF (220°C) and lightly grease a standard 12-cup muffin pan with butter or cooking oil spray to prevent sticking.
Mix Dry Ingredients and Chocolate: In a large bowl, whisk together the flour, cocoa powder, both sugars, baking powder, baking soda, and salt. Stir in three-quarters of the chopped chocolate chunks to coat them in the dry mixture, which helps prevent them from sinking during baking.
Combine Wet Ingredients: Create a well in the center of the dry ingredients and add the cooking oil, eggs, sour cream, buttermilk, and vanilla extract. Whisk the wet ingredients vigorously on their own first before folding them into the dry mixture with a wooden spoon until the batter is mostly smooth with some lumps remaining. The batter will be thick.
Fill Muffin Cups and Add Topping: Evenly spoon the thick batter into the prepared muffin cups, filling each just over three-quarters full to allow room for rising. Sprinkle the remaining chocolate chunks on top of the batter in each muffin cup.
Bake in Two Stages: Place the muffins in the hot oven and bake for 8 minutes at 425ºF (220°C) until the muffins puff up slightly above the tray. Without opening the oven door, reduce the temperature to 350ºF (175°C) and continue baking for another 10-12 minutes, or until a toothpick inserted into the center comes out clean and the tops feel firm to the touch.
Cool Muffins: Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before serving. This ensures they set properly and avoid sogginess.

Notes

Use Dutch-process cocoa powder for a richer chocolate flavor and darker color.
Coating the chocolate chunks in the dry mixture prevents them from sinking to the bottom during baking.
Do not open the oven door when reducing the temperature after the initial bake to avoid temperature fluctuations affecting muffin rise and texture.
Room temperature eggs and sour cream help the batter combine smoothly.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American