These easy Double Chocolate Chunk Muffins are rich, chocolatey and made in just one bowl! Homemade chocolate muffins make a sweet breakfast treat or an afternoon pick-me-up.
Filled with rich chocolate chunks and cocoa powder, these double chocolate muffins are filled with intense chocolate flavor.
Whether fresh out of the oven or at room temperature, I’ll never turn down one of these Double Chocolate Chunk Muffins.
Are you a sweet or savory person when it comes to breakfast?
I think if push came to shove and I absolutely had to choose, I’d probably be more of a savory breakfast person (because biscuits and hash browns).
But just by a little (because scones and cinnamon rolls).
Thankfully this isn’t a desert island and I don’t have to choose one or the other and instead can enjoy the fact that my perfect breakfast would include two chocolate muffins on the side of my quiche cups or breakfast tacos.
Of course, I’d take these Double Chocolate Chunk Muffins just about any time of day, but I most definitely will take any excuse I can to eat chocolate for breakfast. 😉
I don’t know about you, but growing up, we rarely had chocolate muffins around. If we made muffins at home, it was usually a berry kind or some sort of apple muffin. If we bought muffins from Costco or something, they were usually poppyseed or blueberry or something similar (but of course, all I wanted were the giant chocolate chunk muffins).
It’s probably the whole you-want-what-you-can’t-have syndrome and all that, but ever since, I kind of have this thing where if there’s a chocolate muffin available, I have to get it over every other flavor. It’s like a compulsion or something.
Don’t get me wrong, I love a good Lemon Blueberry Crumb Cake Muffin or Strawberry Crumb Muffin, but a double chocolate muffin?? I caaaan’t resist.
All right, so what is it about these one bowl Double Chocolate Chunk Muffins that makes them so good??
Well for starters, let’s talk about the chocolate in these muffins.
- semi-sweet chocolate chunks
- cocoa powder
When it comes to the chocolate chunks, you can either use store bought chocolate chunks or you can chop the chocolate yourself. I prefer chopping the chocolate myself, because that way you get different sizes of chocolate chunks.
The other thing that makes this the best chocolate muffin recipe??
Sour cream.
Yeah, these aren’t exactly low calorie. 😉
But they are 100% worth it.
Just look at the melting chocolate in that photo above. 😍
Double Chocolate Chunk Muffins Tips & Tricks:
- Do not over mix this chocolate muffin batter. Over mixing muffin batter will result in dry and crumbly muffins. While you want the flour and cocoa powder incorporated, you don’t want the batter to be completely smooth. It’s fine to have some lumps in your muffin batter!
- You can substitute Greek yogurt for sour cream, if you’d prefer. They won’t be quite as rich, but they will still be delish.
- This recipe will make about 12-15 muffins, depending upon the size of your muffin tin.
- I prefer these served warm, as the chocolate chunk inside are still gooey and melty.
Baker’s Secret: How to Make Bakery Style Muffin Tops
So I’m going to let you in on a little baker’s secret here.
If you bake these muffins at a higher temperature for a few minutes first, then reduce the heat to finish the baking, you get a nice domed shape muffin top, aka a bakery style muffin top.
The hot heat helps the muffins puff up, giving them a tall appearance. Reducing the heat allows the insides of the muffins to cook properly, keeping them tender without overcooking them.
Got milk?
These easy Double Chocolate Chunk Muffins are rich, chocolatey and made in just one bowl! Homemade chocolate muffins make a sweet breakfast treat or an afternoon pick-me-up.
- 2 1/2 cups all purpose flour
- 2/3 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 2 eggs, whisked
- 1 cup sour cream, or Greek yogurt
- 2 tsp vanilla extract
- 1 cup chocolate chunks, semi-sweet (I used Ghirardelli chocolate and chopped it myself, but you can use store bought)
-
Preheat oven to 400 degrees and line a muffin tin with liners.
-
Mix flour, cocoa powder, baking powder, baking soda, salt, granulated sugar and brown sugar together. Make a well in the center.*
-
Pour butter, eggs, milk and sour cream in the center. Mix until just combined (a few lumps in the batter is just fine).
-
Add in chocolate chunks and mix until just combined.
-
Pour batter into muffin cups, filling each cup about 3/4 full.
-
Bake at 400 degrees for 5 minutes; reduce the heat to 375 and bake for 12-15 minutes, or until a cake tester comes out clean.**
-
Serve warm or at room temperature.
*Making a well in the center helps disperse the wet ingredients in the dry ingredients so that you don’t over mix the batter.
**You might need to check the cake tester in a couple different spots in the muffins because you might insert the tester in a spot where there is a melted chocolate chunk and that might make it seem like the muffin isn’t done inside when it actually is.
Here are some other recipes you might love:
Double Chocolate Zucchini Bread
janet says
Is there milk in this recipe? It is not listed in the ingredients, but in the instructions you say to pour the butter, eggs, milk & sour cream in the center of the well of dry ingredients. Please let me know – I would really like to make these!