Double Chocolate Chunk Muffins

Ingredients

• 1 3/4 cup All-purpose flour, 210 g
• 1/2 cup Unsweetened Dutch-process cocoa powder, 45 g
• 1 3/4 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Kosher salt
• 3/4 cup Granulated sugar, 150 g
• 1/2 cup Packed light brown sugar, 100 g
• 2 Large eggs
• 1/2 cup Unsalted butter, 113 g, melted and slightly cooled
• 3/4 cup Sour cream, 180 g
• 1/2 cup Whole milk, 120 ml
• 2 tsp Pure vanilla extract
• 1 tsp Instant espresso powder, optional but recommended
• 1 1/4 cup Semisweet chocolate chunks, divided

Instructions

1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder if using.
3. In a large bowl, whisk the granulated sugar and brown sugar together.
4. Add the eggs and whisk until smooth.
5. Whisk in the melted butter.
6. Add the sour cream, milk, and vanilla. Whisk until combined.
7. Add the dry ingredients and fold gently until nearly combined.
8. Fold in 1 cup of the chocolate chunks. Do not overmix.
9. Divide batter evenly among the muffin cups. Sprinkle the remaining 1/4 cup chocolate chunks over the tops.
10. Bake approximately 18–22 minutes, beginning to check around 18 minutes. A toothpick inserted into the muffin portion should come out with moist crumbs. Avoid testing directly through a melted chocolate chunk.
11. Cool approximately 10 minutes before removing from the pan.

Nutrition

Chef's Notes

Dutch-process cocoa produces a smoother, darker chocolate flavor. The espresso powder should intensify the chocolate without making the muffins taste strongly like coffee. Storage: Store airtight at room temperature for up to 2–3 days, refrigerate for up to 5 days, or freeze tightly wrapped for up to 2–3 months. Mixing tip: Fold gently after adding flour — small lumps are fine. Overmixing produces dense, rubbery, tough muffins.

Browse all recipes →

Browse recipe collections →