Prep time: 5 mins | Cook time: 30 mins | Additional time: 1 hr | Total time: 1 hr 35 mins
Super moist, fluffy, and delicious! These double chocolate chunk muffins are oozing with chocolate flavor. With each bite, you’ll get chunks of chocolate. I’m sure everyone will lose their mind over these chocolate-packed muffins!
These muffins are incredibly simple to make. All you need is to mix, scoop, and bake! They can also be amazing for meal prep. Individually wrap the muffins, add them to a large freezer-sized Ziploc bag, and freeze for up to 6 months. Thaw in the fridge overnight (or in a cool, dry place), then rewarm in the oven or microwave.
INGREDIENTS
2 extra large eggs
9 1/2 ounces all-purpose flour about 2 c.
1 tablespoon baking powder
3 1/2 ounces cocoa powder about 3/4 c.
1/2 teaspoon baking soda
1 1/2 c. sugar
8 tablespoons unsalted butter, melted
1 tablespoon vanilla extract
1 c. plain yogurt or buttermilk
1 1/2 c. chocolate chunks or chocolate chips
1/2 teaspoon sea salt
HOW TO MAKE EASY DOUBLE CHOCOLATE CHUNK MUFFINS
Step 1: Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
Step 2: Into the dry ingredients, toss the chocolate chunks until well coated in flour.
Step 3: In the center, make a well. Then, add in the eggs and vanilla. Mix well.
Step 4: Add in the remaining ingredients, mixing well using a large spoon until just combined. DO NOT over-mix the batter.
Step 5: Tent the muffin batter and keep it in the fridge for at least 1 hour up to overnight.
Step 6: Prepare the oven. Preheat it to 425 degrees.
Step 7: To 3/4 full, fill each muffin cup. Place in the preheated oven and bake for about 6 to 10 minutes or until the muffins are slightly puffed above the muffin liner.
Step 8: Adjust the oven temperature to 350 but do not open the oven. Continue baking until a toothpick inserted into the muffin comes out clean and the sides are a little crunchy.
NUTRITION FACTS:
Yield: 6, Serving Size: 1
Amount Per Serving: Calories 852, Total Fat 34g, Saturated Fat 20g, Trans Fat 0g, Unsaturated Fat 11g, Cholesterol 116mg, Sodium 708mg, Carbohydrates 123g, Fiber 5g, Sugar 80g, Protein 15g
EASY DOUBLE CHOCOLATE CHUNK MUFFINS RECIPE
Ingredients
- 2 extra large eggs
- 9 1/2 ounces all-purpose flour about 2 c.
- 1 tablespoon baking powder
- 3 1/2 ounces cocoa powder about 3/4 c.
- 1/2 teaspoon baking soda
- 1 1/2 c. sugar
- 8 tablespoons unsalted butter melted
- 1 tablespoon vanilla extract
- 1 c. plain yogurt or buttermilk
- 1 1/2 c. chocolate chunks or chocolate chips
- 1/2 teaspoon sea salt
Instructions
- Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Into the dry ingredients, toss the chocolate chunks until well coated in flour.
- In the center, make a well. Then, add in the eggs and vanilla. Mix well.
- Add in the remaining ingredients, mixing well using a large spoon until just combined. DO NOT over-mix the batter.
- Tent the muffin batter and keep it in the fridge for at least 1 hour up to overnight.
- Prepare the oven. Preheat it to 425 degrees.
- To 3/4 full, fill each muffin cup. Place in the preheated oven and bake for about 6 to 10 minutes or until the muffins are slightly puffed above the muffin liner.
- Adjust the oven temperature to 350 but do not open the oven. Continue baking until a toothpick inserted into the muffin comes out clean and the sides are a little crunchy.
