Double Chocolate Chunk Muffins

5 from 4 votes

Chocolate batter, chocolate chunks, all baked into a deliciously moist muffin. These are the best chocolate chunk muffins ever.

Prep Time10

Cook Time20

Total Time30

Course: Baking

Cuisine: Global

Servings: muffins

Author: Margie Nomura

Ingredients

8.45 fl oz buttermilk about generous 1 cup
4.06 fl oz vegetable oil about 1/2 cup
2 large eggs
1/2 tsp vanilla extract
10.58 oz all-purpose flour (plain flour) about 2 1/2 cups
6.35 oz granulated sugar about scant 1 cup
2.12 oz cocoa powder about 2/3 cup
1 tsp baking soda (bicarbonate of soda)
1 tsp instant coffee powder
Pinch of salt
7.05 oz dark chocolate chopped into chunks; about 1 1/4 cups chopped

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C/180°C fan). In a bowl, combine the flour, sugar, cocoa powder, baking soda (bicarbonate of soda), and salt.
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 and mix briefly.
Scoop into a paper-lined muffin pan with 6 holes and bake for 20 minutes, or until a skewer inserted into the muffin comes out clean with just a few moist crumbs.
Remove from the oven and let cool for 10 minutes before removing from the pan and allowing to cool completely. (Although I do love these warm since the chunks of chocolate are all melted and gooey!)

Video

Notes

Make-ahead and storage

To store: Store in an airtight container for up to 5 days.

To reheat: If you like the muffins with melted chocolate, heat a muffin in the microwave in 20-second bursts until warmed and the chocolate softened.

To freeze: Cool completely then add to a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature until totally defrosted and enjoy.

Make-ahead: These keep well for up to 5 days but I do think they are best when freshly baked, up to 1 day in advance.

More quick tips

Measurements: As with any baked good, you'll get the best results if you use the recipe's weights to measure the ingredients, so get out that kitchen scale. The volumes are provided for reference and not as accurate.
Buttermilk: If you can’t find buttermilk, mix scant 1 cup (235 ml) milk with 1 tbsp lemon juice or white wine vinegar. Let it sit for at least 5 minutes then add it to the batter when called for.
Chocolate: Swap the dark chocolate for milk chocolate or white chocolate if you want to mix it up!
Don’t overmix: When combining the wet and dry ingredients, mix just until the batter comes together. If you overmix, the gluten develops too far in the batter and you end up with a chewier, tougher final product.

Nutrition