Dessertscafedelites5.0
Double Chocolate Chunk Muffins
Bakery style Double Chocolate Chunk Muffins with a perfect fluffy crumb and soft cracked tops. A one bowl recipe so quick and easy to make!
👥 12 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 20 min👤 Karina Carrel📖 cafedelites
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- wooden spoon
📝 Preparation Steps
1
Preheat oven to 425ºF (220°C). Lightly grease a standard 12-cup muffin pan with butter or cooking oil spray.
2
In a large bowl, whisk together flour, cocoa powder, white sugar, brown sugar, baking powder, baking soda, and salt. Stir in 3/4 of the chocolate chunks and coat in the dry mixture so they don't sink to the bottom while baking.
flour (all purpose or plain)2 cupsbaking powder3 teaspoons
3
Make a well in the middle and add in oil, eggs, sour cream, buttermilk and vanilla. Whisk the wet ingredients vigorously first, then use a wooden spoon to fold the wet mixture into the dry ingredients, until some of the bigger lumps have been smoothed out. The batter will be thick.
large eggs (at room temperature)2
4
Spoon the batter evenly into the prepared muffin cups just over 3/4 full (give the tops room to rise). Top with the remaining chocolate chunks.
5
Bake muffins in the hot oven for about ⏱️ 8 minutes at 425°F (220°C), until muffins have puffed up slightly above muffin tray. Then reduce oven heat to 350ºF (175°C). Do NOT open oven when reducing temperature. Bake for a further ⏱️ 10-12 minutes or until a toothpick inserted in the centre of one comes out clean. The tops should be firm to the touch.
6
Let muffins cool slightly in the pan (about ⏱️ 10 minutes) then transfer to a wire rack to cool completely.
Nutrition Facts
calories
447 kcal
fat Content
23 g
serving Size
1 serving
fiber Content
5 g
sugar Content
31 g
sodium Content
306 mg
protein Content
7 g
trans Fat Content
0.1 g
cholesterol Content
35 mg
carbohydrate Content
57 g
saturated Fat Content
7 g
unsaturated Fat Content
15 g
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