Double Chocolate Chunk Muffins
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.
Servings: 12 -15 muffins
Ingredients
- 2 1/2 cups all purpose flour
- 2/3 cup cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 2 eggs, whisked
- 1 cup sour cream, or Greek yogurt
- 1/2 cup buttermilk
- 2 tsp vanilla extract
- 1 cup chocolate chunks, semi-sweet (I used Ghirardelli chocolate and chopped it myself, but you can use store bought)
Instructions
- Preheat oven to 400 degrees and line a muffin tin with liners.
- Mix flour, cocoa powder, baking powder, baking soda, salt, granulated sugar and brown sugar together. Make a well in the center.*
- Pour butter, eggs, buttermilk, vanilla extract, and sour cream in the center. Mix until just combined (a few lumps in the batter is just fine).
- Add in chocolate chunks and mix until just combined.
- Pour batter into muffin cups, filling each cup about 3/4 full.
- Bake at 400 degrees for 5 minutes; reduce the heat to 375 and bake for 12-15 minutes, or until a cake tester comes out clean.**
- Serve warm or at room temperature.
Notes
*Making a well in the center helps disperse the wet ingredients in the dry ingredients so that you don’t over mix the batter.
**You might need to check the cake tester in a couple different spots in the muffins because you might insert the tester in a spot where there is a melted chocolate chunk and that might make it seem like the muffin isn’t done inside when it actually is.