Double Chocolate Chunk Muffins

These Double Chocolate Chunk Muffins are an irresistible treat, perfect for breakfast or an afternoon snack with rich, fudgy chocolate flavor and generous chunks of chocolate throughout.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups All-purpose flour Can substitute with whole wheat flour for a healthier option.
3/4 cup Cocoa powder Use unsweetened for the best results.
1 tbsp Baking powder Helps muffins rise beautifully.
1 tsp Baking soda Works with baking powder for lift.
1/2 tsp Salt Enhances the chocolate flavor.
1 cup Sugar A mix of granulated and brown sugar; can substitute with coconut sugar.

Wet Ingredients

2 large Eggs Acts as a binding agent; for a vegan option, use mashed banana or applesauce.
1 cup Milk Any milk (dairy or non-dairy) works well.
1/2 cup Vegetable oil Adds richness; can swap with melted butter.

Chocolate

1 cup Chocolate chunks Use semi-sweet or dark chocolate for a richer taste.

Method

Preparation

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or spray with cooking oil.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another bowl, beat the sugar, eggs, milk, and vegetable oil until well combined.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix—lumps are okay!
Fold in the chocolate chunks, making sure they’re evenly distributed throughout the batter.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Optionally, sprinkle extra chocolate chunks on top.

Baking

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes

Cool in the pan to avoid sogginess. Can be stored in the fridge for up to 5 days or frozen for up to 3 months. Reheat in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for 5-10 minutes.