A reader favourite recipe since early 2014, these decadent chocolate muffins are out of this world. If you loved our Best Chocolate Brownies and Chocolate Cake, you will absolutely fall in love with our chocolate muffins. The muffin tops alone are to die for! If you’re craving chocolate, these easy Double Chocolate Chunk Muffins will tick all of the right boxes.
DOUBLE CHOCOLATE CHUNK MUFFINS
Bakery-style muffins are what the world needs right now, and we’re here for it. If you’re craving chocolate cake but you’re not willing to commit to a whole cake, this recipe is for you. These chocolate muffins can be prepped in under 10 minutes – just throw your ingredients in ONE bowl and mix. Enjoy them as they are; serve them with ice cream, or dunk them in warm milk. Like all of our one bowl Fudgy Chocolate Brownie Cookies and our Low Carb Zucchini Brownies, our chocolate muffins are easy, classic, comforting and ready in no time!
HOW TO MAKE CHOCOLATE MUFFINS
In a large bowl, whisk together your dry ingredients first. Use a whisk to help you get the lumps out of the brown sugar. Stir in three-quarters (just over half) of your chocolate chunks to coat them in the dry mixture. We do this so they don’t sink to the bottom while baking. To mix in your wet ingredients, just make a well in the middle the dry ingredients and add in the rest. Whisk the wet ingredients vigorously first, then grab a wooden spoon and briefly fold the wet mixture into the dry ingredients, until JUST mixed together. This is to save you washing up two separate bowls, getting it all done in the one bowl The batter will be thick. The thicker the batter, the more moist your muffins will be. Don’t be tempted to add any more liquids! We have been baking these muffins for years now and they are absolutely perfect. Spoon the batter evenly into the prepared muffin cups about ¾ full. Top with the remaining chocolate chunks.
HOW LONG TO BAKE CHOCOLATE MUFFINS
Baking your chocolate muffins on a high temperature first lifts the muffin tops in a quick burst, creating a tall top (about 8 minutes at 425°F or 220°C). Then, reduce heat to 350ºF (175°C) and bake for about 8-12 minutes, until the tops are firm to the touch. Do not open oven when reducing temperature as the heat will escape, affecting the end result. Let your chocolate muffins cool slightly in the pan (about 10 minutes) then transfer to a wire rack to cool completely. Don’t leave them in the hot pan for too long as they will continue cooking and dry out!
WHAT IS THE SECRET TO MOIST MUFFINS?
A combination of sour cream and buttermilk is what gives our chocolate muffins their moist-tender crumb. If you don’t have those ingredients, you can substitute with the following options:
Sour cream: Greek yogurt, natural yogurt, plain yogurt. Buttermilk: Make your own! Start with 3 teaspoons of white vinegar or lemon juice in a measuring jug. Pour milk into the same jug until you’ve reached ¾ cup. Give it a good stir and let it sit on your bench for a couple of minutes until it semi-curdles.
Cooking oil is another ingredient we use. Any is fine )canola, vegetable, olive oil, etc.). You can also use melted butter if that’s all you have on hand.
HOW LONG DO CHOCOLATE MUFFINS LAST?
Cool your chocolate muffins completely on a wire rack. Transfer them to a resealable plastic bag, getting as much air out of the bag as you can. Place them in an airtight container or bread box to store in your cupboard for up to 2 days, or refrigerate for up top 4 days. You can also place them on a plate and cover with plastic wrap.
MORE MUFFIN RECIPES
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