Chocolate Chocolate Chunk Muffins
Indulge your inner chocoholic with these decadent Chocolate Chocolate Chunk Muffins, a double-chocolate dream that combines rich cocoa flavor with melty, irresistible chocolate chunks. Perfectly soft and moist, these bakery-style muffins are easy to whip up in just 35 minutes, making them ideal for breakfast, an afternoon treat, or even dessert. The secret to their tender crumb is the addition of buttermilk, while the optional mini chocolate chip topping adds an extra layer of sweetness and texture. Whether served warm for gooey goodness or cooled for a firmer bite, these chocolate-loaded muffins are guaranteed to satisfy your sweetest cravings. Perfect for chocolate lovers and easy baking enthusiasts alike!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup granulated sugar
- 0.5 cups light brown sugar (packed)
- 0.5 cups unsalted butter, melted and cooled
- 0.25 cups vegetable oil
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1 cups buttermilk, at room temperature
- 1.5 cups semi-sweet chocolate chunks
- 0.5 cups mini chocolate chips (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the granulated sugar, light brown sugar, melted butter, and vegetable oil until smooth and creamy.
Add eggs one at a time to the wet ingredients, whisking well after each addition, then stir in the vanilla extract.
Gradually add the buttermilk to the wet ingredients, stirring until fully incorporated.
Make a well in the center of the dry ingredients and pour in the wet mixture. Fold gently using a spatula until just combined; do not overmix (a few lumps are okay).
Fold in the semi-sweet chocolate chunks, ensuring they are evenly distributed through the batter.
Divide the batter evenly among the muffin cups, filling each about three-quarters full. If desired, sprinkle mini chocolate chips on top for extra texture and flavor.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out with only a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm for gooey chocolate chunks or let them cool for a firmer texture. Enjoy!
Nutrition Facts
Calories |
5872 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 290.4 g | 372% | |
| Saturated Fat | 151.3 g | 756% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 640 mg | 213% | |
| Sodium | 3187 mg | 139% | |
| Total Carbohydrate | 854.4 g | 311% | |
| Dietary Fiber | 96.5 g | 345% | |
| Total Sugars | 507.1 g | ||
| Protein | 98.3 g | 197% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 840 mg | 65% | |
| Iron | 54.9 mg | 305% | |
| Potassium | 5005 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
