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Fluffy Double Chocolate Chunk Muffins

Rich, moist, and loaded with melty chocolate, these fluffy double chocolate chunk muffins are a bakery-worthy treat made easily at home.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 12 muffins

Ingredients
  

  • 1 3/4 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup milk or buttermilk
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chunks plus extra for topping

Instructions
 

  • Preheat the oven: Set your oven to 425°F (218°C). Line a muffin tin with paper liners or lightly grease it.
  • Mix dry ingredients: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  • Combine wet ingredients: In a separate bowl, beat the eggs, milk, oil, and vanilla extract until smooth.
  • Mix the batter: Pour the wet ingredients into the dry mixture and gently stir with a spatula until just combined. Don’t overmix.
  • Fold in chocolate chunks: Gently stir in the chocolate chunks, making sure they’re evenly distributed through the batter.
  • Fill muffin cups: Divide the batter evenly among the muffin cups, filling each nearly to the top. Add extra chocolate chunks on top for a bakery-style finish.
  • Bake muffins: Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 13–15 minutes, or until a toothpick comes out with moist crumbs.
  • Cool and enjoy: Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later.