This is an easy, rich, delicious recipe for moist chocolate chunk muffins. They are melty, comforting, soft. The recipe uses buttermilk to make them really moist as well as real dark chocolate chunks because these melt the best. Plus, if you eat them whilst warm, you'll have melty chocolate in the middle. So good!
These chocolate chunk muffins are so easy, even if you don't consider yourself a baker, you will be able to make these. These are rich and chocolatey not only from the cocoa powder but also the hunks of dark chocolate scattered throughout. I think, much like with these brown butter chocolate chip cookies, dark chocolate chunks are always a good idea. Just make sure you use good quality chocolate!
Why you will love these Chocolate Chunk Muffins
- It’s super easy. You combine the wet and the dry then add the chocolate then bake.
- Everyone loves a chocolate muffin and with the melty chunks, these muffins go to the next level.
- The recipe uses buttermilk which keeps the muffins super moist and they last well, without drying out.
You will need the following ingredients:
Buttermilk: this is acidic and therefore works with the bicarb of soda to create air and rise in the muffins.
Vegetable oil: or use sunflower oil. Using oil instead of butter keeps the muffins extra moist.
Eggs: use free-range eggs if you can stamped with a British Lion mark.
Vanilla extract: I love adding vanilla bean paste to my bakes, it adds the most delicious sweet vanilla flavour.
Plain flour: also known as ‘all-purpose’ flour, this helps create the perfect Chocolate Chunk Muffins.
Sugar: caster sugar gives the best texture but you can also use granulated if that is what you have in your larder.
Cocoa powder: make sure you use the unsweetened variety (and definitely not hot chocolate powder!)
Bicarbonate of soda: the raising agent in this recipe that makes these so light.
Instant coffee powder: this gives it a subtle espresso hum that brings out all the flavours. Even if you don’t like coffee, still put this in as it helps it all.
Salt: I like flakey Maldon Salt but any will do for this recipe as it is mixed into the dry ingredients.
Dark chocolate: chopped into chunks is key rather than chocolate chips as this is what gives you the melty chocolate pockets. It’s so good this way and key to making them chunk muffins.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variation:
Buttermilk: if you can’t find buttermilk, mix 200ml milk with 2 teaspoon of white wine vinegar or lemon juice. Let it sit for at least 5 minutes then add it to the batter when called for.
Mix ins: Milk chocolate or white chocolate, or a mix of both. Use what you have on hand. Reese's peanut butter cups, chopped up, would add be so good. Or try fudge chunks or butterscotch chunks are delicious with chocolate. Chopped almonds, hazelnuts and pistachios would be tasty too. Or any nuts you like, such as walnuts!
You could try adding some dried cranberries or chopped dried apricots too. Adding a spoon of Nutella would also be so good. Fill half of the muffin case with batter, add a dollop of Nutella and cover with more batter on top.
Here’s how to make Chocolate Chunk Muffins:
This is a simple step-by-step guide but the full recipe with all measurements is below.
ONE: Mix the dry ingredients together in a large bowl.
TWO: Mix the wet ingredients in a medium bowl.
THREE: Stir in the chocolate chunks to the muffin batter.
FOUR: Scoop into the lined tray with six holes. Bake at
Cooking tips
Don’t overmix: just mix until the batter comes together between the wet and dry. If you overmix, the gluten develops too far in the batter and you end up with a chewier, tougher final product.
Melted chocolate chunks: I like to push a few chocolate chunks into the top of each muffin before baking. This ensures a gooey top and it looks pretty too.
Frequently asked questions
Muffin cases are of course the easiest way to make muffins but if you don't have any, you can either grease the tin well or use parchment paper. Cut parchment paper into squares or circles, depending on the size of your muffin tin. Each square should be large enough to fit into the muffin cups and have some overhang for easy removal after baking. After cutting these squares, press the parchment paper squares into the muffin tin cups, moulding them to fit the shape. Use your fingers to press the paper against the sides and bottom of each cup, folding and gathering the edges of the parchment as you go around.
For this recipe, the best type of chocolate would be good quality dark chocolate, around 70% cocoa solids. This one from Green & Black’s is a firm favourite: Dark Cooking Chocolate 70% Cocoa. Otherwise, this is a great brand too: Callebaut Finest Belgian Dark Chocolate and easy to buy via Amazon! Buying chocolate in bulk is a cost-effective way to bake too.
These double chocolate muffins are extra moist as they use buttermilk to make sure that the muffins don't dry out in the oven. If you don't have it, mix 2 teaspoon of lemon juice with 200ml milk and set aside for 5 minutes. Then mix in as you would the standard buttermilk in the recipe
Recipes you might enjoy
Baking is so soothing to me, I love it and for that reason, I have so many recipes for easy bakes. I love this Brown Butter Banana Loaf, it's fudgy, soft and easy. These Banana Chocolate Chunk Muffins are amazing, so squishy and filled with chocolate chunks, just like these Chocolate Chunk Muffins. For something a little different, this Creamy Coffee Tiramisu Cake is a great one. You soak the sponge in a creamy coffee mixture which makes the whole cake so moist. My Sprinkle Sponge Cake is a nostalgic classic too, and so so good. Finally, if chocolate is your thing, my Moist and Simple Chocolate Cake is one you have to try!
Made this recipe and loved it?
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PrintDouble Chocolate Chip Muffins
Chocolate batter, chocolate chunks, all baked into a deliciously moist muffin. These are the best chocolate chunk muffins ever.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 muffins 1x
- Category: Baking
- Method: Oven
- Cuisine: Global
Ingredients
- 250ml buttermilk
- 120ml vegetable oil
- 2 eggs
- ½ tsp vanilla extract
- 300g plain flour
- 180g sugar
- 60g cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp instant coffee powder (even if you don’t like coffee, you should add it as you can’t taste the coffee taste but it enhances everything else!)
- pinch of salt
- 200g dark chocolate, chopped into chunks
Instructions
- Heat the oven to 180c. In a bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt
- And then in a separate bowl mix the wet ingredients together
- Pour the wet ingredients into the dry and mix together. Then add the chopped chocolate
- Scoop into a lined muffin tray with 6 holes and bake for 20 mins.
- Enjoy!
Notes
Swap the dark chocolate for milk chocolate or dark chocolate if you want to mix it up!
Nathalia says
Amazing! The flavour it’s perfect!