Easy Double Chocolate Chunk Muffins Recipe

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Easy Double Chocolate Chunk Muffins Recipe – delicious, fluffy and moist double chocolate chunk muffins are bursting with chocolate flavor – and tons of chunks of chocolate in every bite! 

A close up of moist chocolate chunk muffins on a white surface.

These super chocolatey muffins are loaded with cocoa and big chunks of chocolate – just like from a bakery, but about a million times better. 

These muffins are super simple – no need to separate wet and dry ingredients – just mix, scoop into a pan, and bake! 

Check out my web story about these awesome muffins!

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We add lots of tips in our recipe – so you can make this dish, understand why it works and what each ingredient means to the flavor of a recipe. I also answer questions my friends and family have asked about my recipes, to help home cooks of any skill level better understand the processes we use and why!

Moist chocolate chunk muffins on a table.

How To Get Perfect Chocolate Jumbo Muffins

To get perfect high-domed muffins like you would in a bakery at home, there is a specific process to get the best results. 

While you can simply fill muffin cups halfway and pop in the oven until done, to get the super puffy, airy, and light jumbo muffins you love from your favorite bakery, you’ll want to follow these important tips for how to get high domed muffins at home: 

  • -Bake Jumbo Muffins 5-10 minutes more than you would regular muffins. 
  • -Use a spatula or a spoon to mix muffins, not a mixer. 
  • -Refrigerate dough, covered, for at least one hour after mixing, up to overnight. 
  • -Preheat the oven to 425 degrees. 
  • -Bake muffins for about 6-8 minutes (until they have risen just past the muffin cup top) at 425 degrees. 
  • -Reduce heat to 350 for the second half of baking. 
  • -Always let muffins cool on a rack instead of in the pan, as leaving muffins in the pan will make the bottoms soggy as the steam we used to build a high domed muffin gets trapped and makes the texture soggy! 
picture up close of chocolate muffin.

How To Freeze Muffins

These muffins are great for meal prep since they can be frozen easily if you have too many, or if you’d like to have them portioned out individually.

  • Tightly wrap each muffin in plastic wrap. 
  • Add plastic wrapped muffins to a large freezer sized ziploc bag and freeze for up to 6 months. 
  • When ready to eat, let muffin thaw naturally overnight in the refrigerator or in a cool, dry place. 
  • Pop in the oven or microwave to warm, and enjoy! 
picture of six chocolate muffins

Other delicious recipes you’ll love:

If you love these double chocolate chunk muffins, please check out some of my other favorite recipes!

up close picture of chocolate muffin

To make these easy double chocolate chunk muffins, you’ll need:

  • Jumbo Muffin Tin
  • Jumbo Muffin Liners
  • Large Bowl
  • Small Bowl
  • Wood Spoon
  • Small Ladle

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picture up close of two chocolate muffins.

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Close-up of a freshly baked double chocolate chunk muffin with a cracked, textured top, viewed from above.
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Easy Double Chocolate Chunk Muffins Recipe

Easy Double Chocolate Chunk Muffins Recipe – delicious, fluffy and moist double chocolate chunk muffins are bursting with chocolate flavor – and tons of chunks of chocolate in every bite! 
Course Muffins
Cuisine American
Keyword chocolate muffins, double chocolate chunk muffins, huge chocolate muffins, muffin
Prep Time 5 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes
Servings 6
Calories 402kcal
Author Courtney ODell

Ingredients

Instructions

  • In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, sea salt, and sugar.
  • Toss the chocolate chunks into the dry ingredients to coat the chocolate chunks in flour (which will help them not sink to the bottom of the mix when baking!)
  • Make a well in the middle and add in eggs and vanilla, whisking vigorously.
  • Using a large spoon, mix rest of ingredients in to muffins until large clumps are gone and batter is consistently mixed – but do not overwork muffin batter.
  • Cover batter and refrigerate for one hour to overnight.
  • Preheat oven to 425 degrees.
  • Fill muffin cups to 3/4 full.
  • Bake at 425 for 6-10 minutes, until muffins have puffed slightly above muffin liner.
  • Reduce heat to 350 (DONT open oven when you do this) and bake until sides of muffins are slightly crunchy and a toothpick inserted in the middle comes out clean (after about 25-30 minutes total baking time.)

Nutrition

Serving: 1g | Calories: 402kcal | Carbohydrates: 95g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 292mg | Potassium: 506mg | Fiber: 7g | Sugar: 51g | Calcium: 115mg | Iron: 5mg

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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33 Comments

  1. Charissa Westerman says:

    At what point did did you add the sugar? Is that in the “rest of the ingredients” phase or at the beginning with the other dry ingredients? I missed the sugar altogether … I made sugarless bricks whoops

    1. Katherine says:

      Yes it goes with the other dry ingredients, I will re-word the text so no one else ends up with bricks, thanks for the comment!

  2. Genny says:

    I’m wondering why mine turned out so bad. My batter was thick and hard, like a bad play dough. I measured everything exactly. The muffins didn’t rise and were very hard and ugly.

    1. Katherine says:

      Hmmm are you using buttermilk and is your butter melted and cooled. If you stick the butter from the microwave straight into the cold batter it can react badly with the batter… Please let me know if you do figure it out, Ill make a batch at home to check the measurements.

    2. Sarah says:

      Is it possible that your baking powder is expired