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double chocolate muffin with chocolate chunks on blue and white plate
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Double Chocolate Chunk Muffins
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Double Chocolate Chunk Muffins begin with a one bowl muffin recipe. Made with sour cream, these are super moist chocolate muffins that are both light and fluffy, and they are loaded with chocolate chunks. 

Course: Bread
Cuisine: American
Keyword: double chocolate chunk muffins
Servings: 12 -15 muffins
Author: Michelle
Ingredients
  • 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
  • 1/2 cup buttermilk
  • 2 tsp vanilla extract
  • 1 cup chocolate chunks, semi-sweet (I used Ghirardelli chocolate and chopped it myself, but you can use store bought)
Instructions
  1. Preheat oven to 400 degrees and line a muffin tin with liners.
  2. Mix flour, cocoa powder, baking powder, baking soda, salt, granulated sugar and brown sugar together. Make a well in the center.*

  3. Pour butter, eggs, buttermilk, vanilla extract, and sour cream in the center. Mix until just combined (a few lumps in the batter is just fine).

  4. Add in chocolate chunks and mix until just combined.
  5. Pour batter into muffin cups, filling each cup about 3/4 full.
  6. 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.**
  7. Serve warm or at room temperature.
Recipe Notes

*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.