Muffins: Double Chocolate Chunk Muffins

By NicoleS

A deliciously simple recipe for homemade double chocolate chunk muffins! Soft and fluffy with decadent morsels of chocolate thrown in the batter, they are perfect!

Ingredients

• 1 3/4cups1 3/4 cups (8.75 ounces) all-purpose flour
• 1cup1 cup (7.5 ounces) granulated sugar
• 2/3cup2/3 cup (2.5 ounces) unsweetened cocoa powder
• 2teaspoons2 teaspoons baking powder
• 1/2teaspoon1/2 teaspoon baking soda
• 1/2teaspoon1/2 teaspoon salt
• 1 1/2cups1 1/2 cups (9 ounces) semisweet chocolate chunks (or chocolate chips)
• 2large2 large eggs
• 1 1/2cups1 1/2 cups buttermilk (or 3/4 cup milk whisked together with 3/4 cup sour cream or yogurt)
• 1teaspoon1 teaspoon vanilla extract
• 1/2cup1/2 cup vegetable, canola or melted coconut oil
• 1/2cup1/2 cup (3 ounces) chocolate chunks for sprinkling on top
• Note: Filling muffin pan 2/3 full yields close to 24 muffins that rise almost to the top of the pan. Instructions say to fill all the way to the top, but I haven't tried that yet.

Details

Servings 24
Adapted from melskitchencafe.com

Preparation

Step 1

Preheat the oven to 375 degrees F (only 350 degrees F for dark coated muffin pans). Line the cups of the muffin tin(s) with paper liners. Set aside.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chunks and toss to combine.

In a separate bowl (or in a large liquid measuring cup), whisk together the eggs, buttermilk, vanilla and oil.

Pour the wet mixture into the dry ingredients and stir until just combined.

Fill the muffin cups evenly with batter and sprinkle the remaining chocolate chunks on top of each muffin.

Bake for 15-17 minutes until the tops spring back lightly to the touch (don't overbake or they might be dry).

Remove the muffins to a wire rack to cool completely.