If you love chocolate, I have the perfect recipe for you to make this weekend for breakfast. These double chunk chocolate muffins are so easy, chocolaty and delicious you are going to want to make a batch or two to eat or to share.
Not all chocolate desserts have to be rich and fudgy. Some of them, like these moist, tender muffins, deliver plenty of chocolate flavor without the sugar hangover. I’ve been making this recipe for years and love it more every time!
Why you’ll love these double chocolate chunk muffins
Moist and tender texture
Loaded with irresistible chocolate flavor and chocolate chunks
In a large bowl sift the flour, baking powder, baking soda, cocoa and salt. Whisk together.
Toss the chocolate chunks into the dry ingredients to coat with flour. Make a well in the center and add the eggs and vanilla extract.
Whisk vigorously, then add the rest of the ingredients and mix with a spoon until the large clumps are gone and the batter is mixed consistently, do not over mix the batter or the muffins will be dry.
Cover the batter and refrigerate for 1 hour or overnight.
Preheat oven to 425, fill the muffing cups 3/4 of the way filled. Bake for 6-10 minutes then reduce the temperature to 350 and bake an additional 25-30 minutes and a toothpick inserted into the center comes out clean.
Tips & Variations
Use dark chocolate and cocoa powder. For an even deeper flavor, use dark chocolate chunks and dark cocoa powder.
Lighten it up. To lighten up the flavor, fold in white or milk chocolate chips or chopped nuts.
Add candy. Replace some of the chocolate chips with chopped candy (like Reese’s cups or Heath bars).
Storage
Store any leftover muffins in an airtight container at room temperature for 3-4 days. You can also freeze them for up to 3 months at a time!
If you love chocolate, I have the perfect recipe for you to make this weekend for breakfast. These double chunk chocolate muffins are so easy, chocolaty and delicious you are going to want to make a batch or two to eat or to share.
In a large bowl sift the flour, baking powder, baking soda, cocoa and salt. Whisk together.
Toss the chocolate chunks into the dry ingredients to coat with flour. Make a well in the center and add the eggs and vanilla extract.
Whisk vigorously, then add the rest of the ingredients and mix with a spoon until the large clumps are gone and the batter is mixed consistently, do not over mix the batter or the muffins will be dry.
Cover the batter and refrigerate for 1 hour or overnight.
Preheat oven to 425, fill the muffing cups 3/4 of the way filled. Bake for 6-10 minutes then reduce the temperature to 350 and bake an additional 25-30 minutes and a toothpick inserted into the center comes out clean.
It has cooled down today and these look like the perfect thing to bake.
Oh, yum! Thank you for this recipe~