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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!
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!
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe – my goal is for even the most beginner home cook to feel empowered in the kitchen.
I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of contents
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!
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!
Other delicious recipes you’ll love:
If you love these double chocolate chunk muffins, please check out some of my other favorite recipes!
- The Best Easy Snickerdoodle Muffins
- The Best Easy Jumbo Blueberry Muffins Recipe
- The Best Easy Chewy Sugar Cookies Ever Recipe
- Chewy Molasses Cookies
- The Best Chewy Oatmeal Raisin Cookies Recipe
- The Best Fudge Brownies Recipe
- Easy Chocolate Chip Muffins Recipe
- The Best Easy Snickerdoodle Muffins
- Cherry Danish Cheesecake Bars Recipe
- Easy Apple Sopapilla Cheesecake Recipe
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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Easy Double Chocolate Chunk Muffins Recipe
Ingredients
- 9 ½ oz all purpose flour, about 2 cups
- 3 ½ oz cocoa powder, about 3/4 cup
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 1 ½ cups sugar
- 2 extra large eggs
- 8 tbsp unsalted butter melted
- 1 cup plain yogurt or buttermilk
- 1 tbsp vanilla extract
- 1 ½ cups chocolate chunks or chocolate chips
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Perfect muffins!
Ughhhhh I put 9 1/2 cups of flour in??
9 1/2 OZ = 2 cups of flour
The recipe calls for 9 1/2 OZ, not cups.
These look exactly the same as the picture! I added 1 tablespoon of milk, as I couldn’t stir the batter toward the end of mixing. I also used sour cream instead of yogurt. I baked them 8 minutes at 425 then 18 minutes at 325. Recipe made 18 muffins which were in between regular and jumbo in size. I stirred these in a bowl although the mixer was calling to me and I will ALWAYS stir in a bowl and refrigerate overnight -this is what I think gives the great results.
Just made those and they turned out delicious. I halved the siga r and used 180g of dark chocolate and they were perfect. Imagine would have been too sweet for us had i followed the original recipe to the letter..
Didn’t chill them either as was pushed for time and they still worked a treat!
Yes, I had to add milk too. The recipe needs reviewing for amounts maybe. It was way too dry and heavy to mix.
How much milk did you need to add? I will review and rework this recipe, thanks for the note!
These muffins turned out very tasty. I added 3 eggs because mine weren’t extra large. I also added a few tablespoons of water to the batter because it was too stiff. In addition I took out some of the sugar (1 cup) and substituted 1/2 cup of monksweet to make them healthier. These muffins are richer and choclatier than costco muffins. Also I didn’t refrigerate my batter and cooked them in ramekins and they still turned out great.
Wonderful recipe! I made these with 5oz Greek yogurt plus 5oz whole milk because that is what I had on hand. The batter was VERY thick. They turned out fluffy, moist, and husband approved! Made 25 regular sized muffins, with suggested less 10 min cooking time.
I made these last night, went by the recipe, I can safely say .. I could build a house with these ?