Prep time: 5 mins | Cook time: 30 mins | Additional time: 1 hr | Total time: 1 hr 35 mins | Yield: 6
Bursting with chocolate flavour, these muffin chunks are amazingly fluffy, out of this world delicious, and super moist. Our sweet tooth is raving because of the tons of chocolate chunks in each bite!
Baking is an art by itself and to find recipes like this is always a delight. Simple to whip up with only a few simple ingredients and the result is superb! These chocolatey muffins once you try them are a trillion times better than your usual muffins.
INGREDIENTS
9 ½ ounces all-purpose flour about 2 c.
3 ½ ounces cocoa powder about ¾ c.
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon sea salt
1 ½ c. sugar
2 extra-large eggs
8 tablespoons unsalted butter melted
1 c. plain yoghurt or buttermilk
1 tablespoon vanilla extract
1 ½ c. chocolate chunks or chocolate chips
HOW TO MAKE EASY DOUBLE CHOCOLATE CHUNK MUFFINS
Step 1: Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add in the chocolate chunks and toss to coat. Then, in the centre, make a well, add the eggs along with vanilla, and whisk vigorously.
Step 2: Add in the remaining ingredients and mix with a large spoon until no clumps remain, making sure not to over mix the batter.
Step 3: Tent the batter and chill in the fridge for at least an hour or overnight.
Step 4: When ready to bake, preheat the oven to 425 degrees.
Step 5: To about 3/4 full, fill the muffin cups. Pop in the preheated oven and bake for about 6 to 10 minutes until the muffins puffed a little above the muffin liner.
Step 6: Adjust the oven temperature to 350 degrees without opening the oven and continue to bake until the sides of the muffins are a little crunchy and a toothpick inserted in the centre comes out clean. The total baking time is about 25 to 30 minutes.
NUTRITION FACTS:
Serving Size: 1, Amount Per Serving: Calories 852 | Total Fat 34g | Saturated Fat 20g | Trans Fat 0g | Unsaturated Fat 11g | Cholesterol 116mg | Sodium 708mg | Carbohydrates 123g | Fiber 5g | Sugar 80g | Protein 15g

Ingredients
- 9 ½ ounces all-purpose flour about 2 c.
- 3 ½ ounces cocoa powder about ¾ c.
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ c. sugar
- 2 extra-large eggs
- 8 tablespoons unsalted butter melted
- 1 c. plain yoghurt or buttermilk
- 1 tablespoon vanilla extract
- 1 ½ c. chocolate chunks or chocolate chips
Instructions
Step 1: Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add in the chocolate chunks and toss to coat. Then, in the centre, make a well, add the eggs along with vanilla, and whisk vigorously.
Step 2: Add in the remaining ingredients and mix with a large spoon until no clumps remain, making sure not to over mix the batter.
Step 3: Tent the batter and chill in the fridge for at least an hour or overnight.
Step 4: When ready to bake, preheat the oven to 425 degrees.
Step 5: To about 3/4 full, fill the muffin cups. Pop in the preheated oven and bake for about 6 to 10 minutes until the muffins puffed a little above the muffin liner.
Step 6: Adjust the oven temperature to 350 degrees without opening the oven and continue to bake until the sides of the muffins are a little crunchy and a toothpick inserted in the centre comes out clean. The total baking time is about 25 to 30 minutes.