Double Chocolate Chunk Muffins begin with a one bowl muffin recipe. Made with sour cream, these are super moist chocolate muffins that are both light and fluffy, and they are loaded with chocolate chunks.

Are you team sweet or team savory person when it comes to breakfast?

I know, I know. Why can’t we just say, “team both,” and move on?

But humor me for a second here and let’s say if you were on a desert island and could only have one or the other, would you be eating biscuits and hash browns all day, or cinnamon rolls and coffee cake?

I lean slightly to the team savory side, but these pretty little chocolate muffins could easily persuade me to declare team sweet the winner for liiiiiife.

They’re filled with rich chocolate chunks and cocoa powder, and these double chocolate muffins taste every bit as chocolatey as you can imagine. Plus they have some seriously domed muffin tops that look straight out of a bakery (bakery style muffins are my weakness).

Pro tip: eat them warm out of the oven so the chocolate chunks are still a little melty and perfect. Team sweet really doesn’t fight fair. 😉

All right, so what is it about these one bowl Double Chocolate Chunk Muffins that makes them so good??

Well for starters, let’s talk about the chocolate in these muffins.

semi-sweet chocolate chunks
cocoa powder

When it comes to the chocolate chunks, you can either use store bought chocolate chunks or you can chop the chocolate yourself. I prefer chopping the chocolate myself, because that way you get different sizes of chocolate chunks.

Another reason I’m partial to muffin recipes, especially this one, is that they’re usually a one bowl recipe meaning everything is mixed together in one bowl. It’s quick, it’s easy, it’s perfect.

The last thing that makes this the best chocolate muffin recipe??

Sour cream.

Yeah, these aren’t exactly low calorie. 😉

But they are 100% worth it.

Just look at the melting chocolate in that photo above. 😍

Chocolate Muffin Ingredients:

all purpose flour
cocoa powder
baking soda
baking powder
salt
granulated sugar
brown sugar
unsalted butter
eggs
sour cream
buttermilk
vanilla extract
chocolate chunks

Let’s Chat About How To Make These One Bowl Chocolate Muffins With Chocolate Chunks:

Dry Ingredients: Whisk flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar together. Make a well in the center of the dry ingredients.
- What is a well and why do we do it: Making a well means to push the dry ingredients to the sides of the bowl to make a hole in the center, aka, the “well.” The reason why we do this is to help the wet ingredients disperse more evenly into the dry ingredients. It helps us from over-mixing the batter so we can have really light, tender, and fluffy baked goods.
Wet Ingredients: Add in melted butter, eggs, sour cream, buttermilk, and vanilla extract. Mix until just combined.
Chocolate: Gently fold in the chocolate chunks. *Remember: it’s okay to have some lumps in your muffin batter. This adds texture to the muffins as they bake.
Bake: Once a cake tester comes out clean, let them cool for a few minutes before eating.

Double Chocolate Chunk Muffins Tips & Tricks:

Do not over mix this chocolate muffin batter. Over mixing muffin batter will result in dry and crumbly muffins. While you want the flour and cocoa powder incorporated, you don’t want the batter to be completely smooth. It’s fine to have some lumps in your muffin batter!
You can substitute Greek yogurt for sour cream, if you’d prefer. They won’t be quite as rich, but they will still be delish.
This recipe will make about 12-15 muffins, depending upon the size of your muffin tin.
I prefer these served warm, as the chocolate chunk inside are still gooey and melty.

Here are some other muffin recipes to try next:

Baker’s Secret: How to Make Bakery Style Muffin Tops

So I’m going to let you in on a little baker’s secret here.

If you bake these muffins at a higher temperature for a few minutes first, then reduce the heat to finish the baking, you get a nice domed shape muffin top, aka a bakery style muffin top.

The hot heat helps the muffins puff up, giving them a tall appearance. Reducing the heat allows the insides of the muffins to cook properly, keeping them tender without overcooking them.

Got milk?

Here are some other muffin recipes to try next:

Chocolate Chip Crumb Cake Muffins

Blueberry Sour Cream Muffins

Apple Cinnamon Muffins

Originally posted in 2019. Updated 2021.

Categories:

Breakfast and Brunch, Muffins and Scones,

Is there milk in this recipe? It is not listed in the ingredients, but in the instructions you say to pour the butter, eggs, milk & sour cream in the center of the well of dry ingredients. Please let me know – I would really like to make these!