Indulge in the rich, chocolaty goodness of double chocolate chunk muffins. These muffins are perfect for satisfying your sweet tooth or impressing guests at any gathering.
Photos of Double Chocolate Chunk Muffins Recipe
When preparing this recipe, you might need to pick up a few specific items such as unsweetened cocoa powder and buttermilk. These ingredients are crucial for achieving the perfect texture and flavor of the muffins. Additionally, ensure you have dark chocolate for those delicious chunks.
Ingredients For Double Chocolate Chunk Muffins
all purpose flour: The base for your muffin batter, providing structure and substance.
unsweetened cocoa powder: Adds rich chocolate flavor without additional sweetness.
light brown sugar: Contributes to the moistness and adds a subtle molasses flavor.
white granulated sugar: Sweetens the muffins and helps with texture.
baking powder: Helps the muffins rise, making them light and fluffy.
baking soda: Works with the acidic ingredients to aid in rising.
salt: Enhances the overall flavor of the muffins.
dark chocolate: Melts into gooey chunks within the muffins, adding a burst of chocolate in every bite.
cooking oil: Keeps the muffins moist and tender.
eggs: Provide structure and help bind the ingredients together.
sour cream: Adds moisture and a slight tang to enhance the chocolate flavor.
buttermilk: Adds a tangy flavor and helps activate the baking soda for a better rise.
pure vanilla extract: Adds depth and enhances the overall flavor of the muffins.
One reader, Jilli Kohn says:
These double chocolate chunk muffins are a chocolate lover's dream! The rich, moist texture and generous chunks of dark chocolate make every bite heavenly. Perfect for breakfast or a sweet treat, they are easy to make and absolutely delicious. Highly recommend giving this recipe a try!
Techniques Required for Making Double Chocolate Chunk Muffins
How to preheat the oven: Set the oven temperature to 425 degrees F and allow it to reach the desired temperature before placing the muffins inside. How to grease a muffin pan: Lightly coat the muffin pan with butter or cooking oil spray to prevent the muffins from sticking. How to whisk dry ingredients: Combine the flour, cocoa powder, white sugar, brown sugar, baking powder, baking soda, and salt in a large bowl and whisk until evenly mixed. How to coat chocolate chunks: Stir ¾ of the chocolate chunks into the dry mixture to ensure they are evenly distributed and do not sink to the bottom while baking. How to make a well in dry ingredients: Create a hollow space in the center of the dry ingredients to pour in the wet ingredients. How to whisk wet ingredients: Vigorously mix the oil, eggs, sour cream, buttermilk, and vanilla in the well before folding them into the dry ingredients. How to fold ingredients: Use a wooden spoon to gently combine the wet and dry ingredients until the batter is thick and some of the bigger lumps are smoothed out. How to fill muffin cups: Spoon the batter into the prepared muffin cups, filling them just over ¾ full to allow room for the muffins to rise. How to bake muffins: Bake the muffins at 425 degrees F for about 8 minutes until they puff up, then reduce the oven temperature to 350 degrees F and continue baking for 10 to 12 minutes until a toothpick inserted in the center comes out clean. How to cool muffins: Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
How To Make Double Chocolate Chunk Muffins
These double chocolate chunk muffins are a one-bowl dessert that has a tender and fluffy center and a top that is perfectly crumbly.
Serves:
Ingredients
- 2cupsall purpose flour,or plain flour
- ¾cupunsweetened cocoa powder,or dutch process for richer muffins
- ¾cuplight brown sugar,packed
- ¾cupwhite granulated sugar
- 3tspbaking powder
- ½tspbaking soda
- ½tspsalt
- 8ozdark chocolate,or milk chocolate, semi-sweet, roughly chopped and divided
- ⅔cupcooking oil
- 2largeeggs,at room temperature
- ¾cupsour cream
- ¾cupbuttermilk
- 1tbsppure vanilla extract
Instructions
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Preheat oven to 425 degrees F. Lightly grease a standard 12-cup muffin pan with butter or cooking oil spray.
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In a large bowl, whisk together flour, cocoa powder, white sugar, brown sugar, baking powder, baking soda, and salt. Stir in ¾ of the chocolate chunks and coat in the dry mixture so they don’t sink to the bottom while baking.
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Make a well in the middle and add in oil, eggs, sour cream, buttermilk and vanilla. Whisk the wet ingredients vigorously first, then use a wooden spoon to fold the wet mixture into the dry ingredients, until some of the bigger lumps have been smoothed out. The batter will be thick.
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Spoon the batter evenly into the prepared muffin cups just over ¾ full (give the tops room to rise). Top with the remaining chocolate chunks.
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Bake muffins in the hot oven for about 8 minutes at 425 degrees F, until muffins have puffed up slightly above the muffin tray. Then reduce oven heat to 350 degrees F. Do NOT open oven when reducing temperature.
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Bake for a further 10 to 12 minutes or until a toothpick inserted in the center of one comes out clean. The tops should be firm to the touch.
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Let muffins cool slightly in the pan (about 10 minutes) then transfer to a wire rack to cool completely.
Nutrition
- Calories: 440.48kcal
- Fat: 24.87g
- Saturated Fat: 7.99g
- Trans Fat: 0.06g
- Monounsaturated Fat: 11.42g
- Polyunsaturated Fat: 4.04g
- Carbohydrates: 50.69g
- Fiber: 4.61g
- Sugar: 27.27g
- Protein: 6.54g
- Cholesterol: 39.65mg
- Sodium: 277.26mg
- Calcium: 154.54mg
- Potassium: 308.21mg
- Iron: 4.34mg
- Vitamin A: 41.16µg
- Vitamin C: 0.28mg
Technique Tip for Perfect Double Chocolate Chunk Muffins
To ensure your muffins have a perfectly domed top, start by baking them at a high temperature of 425 degrees F for the first 8 minutes. This initial burst of heat causes the batter to rise quickly. Then, reduce the oven temperature to 350 degrees F to finish baking. This method helps create a beautiful, bakery-style muffin top.
Time-Saving Tips for Making Double Chocolate Chunk Muffins
Pre-measure ingredients: Measure all flour, sugar, and cocoa powder in advance to streamline the process.
Use muffin liners: Skip greasing the pan by using muffin liners for easy cleanup.
Melt chocolate ahead: Melt the dark chocolate in advance to save time during mixing.
Combine dry ingredients: Mix all dry ingredients like baking powder, baking soda, and salt together beforehand.
Room temperature dairy: Ensure eggs, sour cream, and buttermilk are at room temperature for easier blending.
Use a large scoop: Use a large ice cream scoop to evenly distribute the batter into the muffin cups.
Substitute Ingredients For Double Chocolate Chunk Muffins Recipe
all purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweeter and caffeine-free, providing a similar chocolatey flavor.
light brown sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
white granulated sugar - Substitute with honey: Honey is a natural sweetener and adds moisture, though you may need to reduce the liquid in the recipe slightly.
baking powder - Substitute with baking soda and cream of tartar: Use 1 part baking soda and 2 parts cream of tartar to mimic the leavening effect of baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, though it may slightly alter the taste.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different mineral flavor.
dark chocolate - Substitute with semi-sweet chocolate: Semi-sweet chocolate provides a similar texture and sweetness level.
cooking oil - Substitute with unsweetened applesauce: Applesauce reduces the fat content and adds moisture, though it may slightly alter the texture.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative.
sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture while adding more protein.
buttermilk - Substitute with milk and lemon juice: Mix 1 tablespoon of lemon juice with enough milk to make 1 cup. Let it sit for 5 minutes to curdle.
pure vanilla extract - Substitute with vanilla bean paste: Vanilla bean paste provides a more intense vanilla flavor and includes the seeds from the vanilla pod.
Presentation Ideas for Double Chocolate Chunk Muffins
Use high-quality ingredients: Ensure that the dark chocolate and cocoa powder are of premium quality to enhance the rich, chocolatey flavor of the muffins.
Uniform muffin sizes: Use an ice cream scoop to evenly distribute the batter into the muffin cups, ensuring each muffin is the same size for a professional appearance.
Perfectly risen tops: Start baking at a high temperature of 425 degrees F to achieve a beautiful rise, then reduce to 350 degrees F to cook through without burning.
Garnish with flair: After baking, top each muffin with a few extra chocolate chunks and a light dusting of powdered sugar for an elegant finish.
Serve warm: Present the muffins slightly warm, allowing the chocolate chunks to remain gooey and irresistible.
Elegant plating: Place the muffins on a sleek, white plate, and add a small dollop of whipped cream or a drizzle of chocolate sauce on the side for added sophistication.
Accompany with a beverage: Pair the muffins with a shot of espresso or a small glass of milk to complement the rich chocolate flavor.
Highlight texture: Slice one muffin in half to showcase the moist, dense interior and the generous chocolate chunks, emphasizing the texture and quality of the bake.
Minimalist approach: Keep the presentation clean and simple, allowing the muffins to be the star of the plate without overwhelming them with too many additional elements.
Attention to detail: Ensure each muffin is free from crumbs and smudges, and that the plate is spotless, reflecting the meticulous care taken in preparation.
Essential Tools for Making Double Chocolate Chunk Muffins
Oven: Preheat and bake the muffins at the specified temperatures to ensure they rise and cook properly.
Muffin pan: A standard 12-cup pan to hold and shape the muffin batter during baking.
Cooking oil spray: Lightly grease the muffin pan to prevent the muffins from sticking.
Large bowl: Mix the dry ingredients together and later combine with the wet ingredients.
Whisk: Blend the dry ingredients thoroughly and whisk the wet ingredients before combining them with the dry mixture.
Wooden spoon: Fold the wet mixture into the dry ingredients to create the muffin batter.
Measuring cups: Accurately measure out the flour, cocoa powder, sugars, oil, sour cream, and buttermilk.
Measuring spoons: Measure the baking powder, baking soda, salt, and vanilla extract precisely.
Spatula: Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Toothpick: Check for doneness by inserting into the center of a muffin to see if it comes out clean.
Wire rack: Cool the muffins completely after baking to prevent them from becoming soggy.
Knife: Chop the dark chocolate into chunks for mixing into the batter and topping the muffins.
Storing and Freezing Double Chocolate Chunk Muffins
- Let the muffins cool completely on a wire rack before storing or freezing.
- To store, place the cooled muffins in an airtight container or resealable plastic bag. They will keep at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- For longer storage, freeze the muffins:
- Wrap each muffin individually in plastic wrap or aluminum foil, ensuring a tight seal.
- Place the wrapped muffins in a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing.
- Label the container or bag with the date and contents for easy reference.
- Freeze for up to 3 months.
- To thaw frozen chocolate chunk muffins:
- Remove the desired number of muffins from the freezer and let them thaw at room temperature for about 1-2 hours, or until they reach the desired temperature.
- Alternatively, you can microwave individual muffins on high power for 15-20 seconds, or until warmed through.
- For best results, consume thawed muffins within 2 days and do not refreeze previously frozen muffins.
How to Reheat Leftover Double Chocolate Chunk Muffins
The best way to reheat leftover double chocolate chunk muffins is to wrap them individually in aluminum foil and place them in a preheated 350°F (175°C) oven for about 5-10 minutes, or until they are heated through. This method helps to retain the moisture and texture of the muffins, while also warming them evenly.
Another option is to microwave the muffins, but this can sometimes result in a slightly soggy texture. To minimize this, place the muffin on a microwave-safe plate and heat it on high power for about 15-20 seconds. If it's not warm enough, continue microwaving in 10-second intervals until it reaches your desired temperature.
For a crispy exterior, you can also reheat the muffins in a toaster oven. Cut the muffin in half horizontally, place it cut-side up on the toaster oven rack, and toast for 2-3 minutes, or until it's lightly crispy and heated through.
If you want to reheat multiple muffins at once, you can place them on a baking sheet and cover them loosely with foil. Heat them in a preheated 350°F (175°C) oven for about 10-15 minutes, or until they are warmed through.
For a quick and easy option, you can also enjoy the double chocolate chunk muffins at room temperature. Simply take them out of the refrigerator about 30 minutes before you plan to eat them, and let them come to room temperature naturally. This allows the flavors and textures to develop, making for a delicious and satisfying treat.
Interesting Fact About Double Chocolate Chunk Muffins
A random fact about this double chocolate chunk muffins recipe is that the combination of sour cream and buttermilk helps to create an incredibly moist and tender crumb, while the high baking temperature at the start ensures a beautifully domed top.
Is Making Double Chocolate Chunk Muffins at Home Cost-Effective?
When analyzing the cost-effectiveness of this double chocolate chunk muffins recipe, it scores a solid 8 out of 10. The ingredients like all-purpose flour, unsweetened cocoa powder, and sugar are pantry staples, making it budget-friendly. Specialty items like dark chocolate and sour cream might slightly increase the cost but are still affordable. For a household of 4, the approximate cost is around $10-$12 USD, making it a delightful and economical dessert.
Are Double Chocolate Chunk Muffins Healthy or Unhealthy?
This double chocolate chunk muffin recipe, while undeniably delicious, is not particularly healthy. Here's why:
- The recipe is high in sugar, with both white and brown sugar totaling 1.5 cups. Excessive sugar consumption can lead to weight gain, tooth decay, and an increased risk of chronic diseases like diabetes and heart disease.
- The recipe uses all-purpose flour, which is refined and lacks the nutrients and fiber found in whole grain flours.
- The recipe is high in fat, with 2/3 cup of cooking oil and 8 oz of dark chocolate. While dark chocolate does contain some beneficial antioxidants, the overall fat content of the recipe is quite high.
- The recipe also contains significant amounts of saturated fat from the sour cream and buttermilk, which can raise LDL (bad) cholesterol levels and increase the risk of heart disease.
To make this recipe healthier, consider the following modifications:
- Reduce the amount of sugar by half and replace some of the white sugar with natural sweeteners like honey or maple syrup.
- Substitute half of the all-purpose flour with whole wheat flour or oat flour to increase the fiber and nutrient content.
- Replace some of the cooking oil with unsweetened applesauce or mashed bananas to reduce the fat content and add moisture.
- Use low-fat or non-fat versions of sour cream and buttermilk to reduce the saturated fat content.
- Incorporate additional healthy ingredients like shredded zucchini, grated carrots, or chopped nuts to boost the nutritional value and add texture.
Editor's Opinion on Double Chocolate Chunk Muffins Recipe
This double chocolate chunk muffin recipe is a delightful indulgence for chocolate lovers. The combination of cocoa powder and dark chocolate chunks ensures a rich, deep chocolate flavor. The use of both sour cream and buttermilk adds a moist, tender crumb, while the initial high-temperature bake helps achieve a beautifully domed top. The balance of brown and white sugars provides a nuanced sweetness. Overall, this recipe is well-constructed and promises a decadent, bakery-quality treat.
Enhance Your Double Chocolate Chunk Muffins Recipe with These Unique Side Dishes:
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Appetizers and Main Courses to Serve with Double Chocolate Chunk Muffins
Why trust this Double Chocolate Chunk Muffins Recipe:
This recipe combines the richness of dark chocolate with the moistness of sour cream and buttermilk, ensuring a decadent treat. The use of both light brown sugar and white granulated sugar provides a balanced sweetness, while the cocoa powder intensifies the chocolate flavor. The method of starting at a high temperature and then reducing it guarantees a perfect rise and texture. Trust this recipe for its well-thought-out ingredient combination and precise baking technique, promising consistently delicious results.
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