Soft, fluffy, and overflowing with rich chocolate flavor, these double chocolate chunk muffins deliver decadent bites filled generously with chunks of chocolate. Perfect for chocolate lovers craving a bakery-style treat at home!
Muffins have a comforting history rooted in home baking, gaining popularity all over the world and quickly becoming a beloved bakery staple. These chocolate-loaded muffins elevate a classic with their indulgent double chocolate twist.
Why You’ll Love This Recipe
These muffins feature a moist, chocolatey crumb and are generously studded with chocolate chunks. The special baking technique ensures they rise tall and fluffy, just like your favorite bakery muffins.
Ingredient Overview
- Sugar: Adds sweetness and helps achieve a tender crumb.
- Sea Salt: Enhances the chocolate flavor and balances sweetness.
- All-purpose Flour: Provides structure and stability to the muffins.
- Cocoa Powder: Gives rich, deep chocolate flavor.
- Baking Powder & Baking Soda: Essential for the muffins to rise and become fluffy.
- Eggs: Bind ingredients and add moisture.
- Plain Yogurt or Buttermilk: Adds tanginess, moisture, and tenderness to the muffins.
- Unsalted Butter (melted): Provides richness and a buttery texture.
- Vanilla Extract: Enhances the overall flavor of chocolate.
- Chocolate Chunks: Ensures indulgent, chocolate-filled bites throughout the muffins.
With these carefully chosen ingredients, you’ll effortlessly create muffins that taste as wonderful as they look—rich, moist, and perfectly chocolatey every time!
Bakery-Style Chocolate Chunk Muffins
Ingredients
- 1⅓ cups (270 g) sugar
- ½ tsp sea salt
- 2 cups (270 g / 9½ oz) all-purpose flour
- ¾ cup (100 g / 3½ oz) cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- 1½ cups (200 g) chocolate chunks
- 2 large eggs
- 1 tbsp vanilla extract
- 1¼ cups (300 g) plain yogurt or buttermilk
- ½ cup (110 g / 8 tbsp) unsalted butter, melted
Instructions
- In a large bowl, combine sugar and sea salt.
- Sift together flour, cocoa powder, baking powder and baking soda.
- Toss chocolate chunks in the dry ingredients to prevent them from sinking during baking.
- Make a well in the center of the dry ingredients. Add eggs and vanilla extract.
- Add yogurt (or buttermilk) and cooled melted butter. Whisk vigorously.
- Using a large spoon or spatula, gently mix until just combined. Avoid overmixing to keep muffins tender.
- Cover the batter and refrigerate for at least one hour (or overnight) to ensure bakery-style high domes.
- Preheat your oven to 425°F (220°C). Fill muffin cups ¾ full. Bake at 425°F for 6–10 minutes until muffins rise slightly above the muffin liners. Then reduce oven temperature to 350°F (175°C) without opening the oven door, and bake until muffins are crisp around edges and a toothpick inserted into the center comes out clean (about 25–30 minutes total).
- Allow muffins to cool completely on a wire rack to prevent soggy bottoms.
Video
Tips for Perfect Muffins
- Refrigerate the batter before baking for taller, fluffier muffins.
- Mix batter by hand, not a mixer, to maintain a soft crumb.
- Start baking at a high temperature, then lower it to create a perfect dome.
Storage Suggestions
Store muffins in an airtight container at room temperature for up to 3 days, or freeze them individually wrapped for up to 2 months.
Serving Ideas
- Enjoy warm from the oven with a glass of milk or your favorite coffee.
- Dust lightly with powdered sugar for a finishing touch.
- Pair with fresh berries or whipped cream for extra indulgence.
Savor these irresistible chocolate chunk muffins—perfectly indulgent with every bite!
