Double Chocolate Chunk Muffins- Indulge in an irresistible, decadent treat with our double chocolate chunk muffins! Featuring a simple batter mix, these bakery-style muffins boast a wonderful richness and depth of chocolate flavour that will satisfy any sweet tooth. Loaded with milk and dark chocolate chunks, every bite is filled with delightful cocoa goodness that will make your taste buds dance with joy. Perfect for breakfast, brunch, or any time you’re craving a little something sweet.
For me, chocolate muffins are the perfect mid-morning snack. After an early breakfast, around 11 in the morning, I start feeling peckish and in need of some sustenance. And what better way to combat those hunger pangs than with the delightful combination of moist muffins and melt-in-your-mouth chocolate chunks?
Why will you love these muffins
Easy to make– It’s quick and easy to make, as all you need to do is combine dry ingredients with wet ingredients and scoop them into muffin cases, before popping them in the oven. In 20 minutes you will have the aroma of freshly baked muffins will fill your kitchen
Flavour– The combination of cocoa powder and chocolate chunks creates an exquisite balance of flavour that is sure to delight your palate.
Texture – With every bite you are treated to the soft texture of the muffin base which is complimented by the gooey chocolate chunks.
Ingredients for the Double Chocolate Chunk Muffins
Flour– Plain or all-purpose flour gives the muffins its structure.
Cocoa Powder-Gives the muffins its chocolate flavour. My favourite cocoa powder to use is Cacao Barry Amber Cocoa Powder Extra Brute
Light muscovado sugar– With its rich flavour and toffee-like taste, this unrefined cane sugar adds more flavour to the muffins. You can still use light brown sugar if muscovado sugar isn’t available.
Baking Powder– Lightens the texture of the bread by enlarging air bubbles within the batter.
Baking Soda– Allows the bread to rise.
Chocolate Chunks– When melted they create delicious pools of gooey chocolate pockets through the muffins,
Coffee granules– Enhances the flavour of the cocoa powder.
Salt – Balances the sweetness of the bread and enhances the flavour of the bread.
Butter– Adds rich flavour to the muffins
Oil– Helps keep the muffins moist for longer.
Buttermilk– This contributes to the leavening of baked goods. When used with bicarbonate of soda it produces carbon dioxide, allowing the bread to rise. It also adds more moisture to this banana bread. If you have no buttermilk at hand, make some by mixing in 1 tablespoon of lemon juice or white vinegar with 120 ml (1 cup) milk and leave to stand for 10 minutes.
Eggs-Creates structure and stability in the batter and adds moisture to the muffins.
Vanilla Extract– Adds flavour to the muffins
How to make double chocolate muffins
- In a large bowl, sift together flour, cocoa powder, sugar, baking powder, baking soda and salt. Stir in three-quarters of your chocolate chunks. Set aside.
- To a jug, add eggs, buttermilk, oil, melted butter and vanilla extract. Mix until well combined.
- Make a well in the middle of the dry ingredients and pour in the wet ingredients. Fold wet ingredients into dry ingredients until completely combined.
- Scoop the batter into muffin liners, filling them all the way up to the top. Bake for 5 minutes at 200°C then reduce the oven to 160°C. Bake for 15 minutes or until a toothpick inserted in the centre comes out clean.
How to store muffins
To keep muffins fresh for longer, store them in an airtight container at room temperature for up to 5 days or refrigerate them for up to 1 week. You can also freeze them for up to 3 months in an airtight container or freezer bag. To serve, thaw them in advance.
Tips for the best results
- Bring eggs and buttermilk to room temperature before using. This gives the muffin batter an even texture when baked.
TOP TIP: Quickly bring ingredients to room temperature by placing eggs in warm water for 10 mins and microwaving buttermilk for 15 secs.
- If you want delicious chocolate muffins that you’ve ever had, then it’s important that you use chocolate you enjoy eating. The quality of the chocolate will directly affect the quality of the muffins.
- Avoid overmixing your muffin batter which can cause your muffins to be tough and dense.
- For tall bakery-style muffins, start your baking process off by preheating your oven to 200°C and baking your muffins at that temperature for the first five minutes. After that, reduce the heat to 160°C and continue baking for another 15 minutes, or until a toothpick comes out clean when inserted into the center of the muffin.
Personally, I believe these muffins are best enjoyed warm. Let me know if you agree 😊.
For more muffin recipes, check these out
Double Chocolate Chunk Muffins
- 280 grams plan or all-purpose flour
- 75 grams cocoa powder
- 250 grams light muscovado sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon instant coffee granules
- ½ teaspoon salt
- 200 grams chocolate chunks (milk and dark chocolate)
- 60 ml oil (sunflower or vegetable oil)
- 60 ml melted butter
- 300 ml buttermilk, room temperature
- 2 eggs, large
- 2 teaspoons vanilla extract
- Preheat oven to 200°C fan/220°C, Line a muffin tray with muffin liners.
- Melt butter in the microwave. Set aside,
- In a large mixing bowl sift flour, cocoa powder, sugar, baking powder, baking soda and salt. Mix in salt and three-quarters of the chocolate chunks. Set aside.
- To a jug, add buttermilk, oil, melted butter, eggs and vanilla extract. Whisk to combine.
- Make a hole in the centre of the dry ingredients, and pour the wet ingredients into the dry ingredients. Fold the wet ingredients into the dry ingredients until combined.
- Scoop the batter into the muffin liners, filling them to the top. Bake for 5 minutes at 200°C fan/220°C, then reduce the oven temperature to 160°C fan/180°C, Bake for an additional 15 minutes or until a toothpick inserted in the centre comes out clean.
- Leave the muffins to cool in the pan on a cooling rack for 10 minutes, then transfer them to the cooling rack to cool complety.