Double Chocolate Muffins loaded with chocolate chunks!
Double Chocolate Muffins loaded with chocolate chunks!
Chocolate muffins filled with semisweet chocolate chips and dark chocolate chunks, then topped with more chocolate chips and shavings. Every chocolate lover will love these rich and indulgent muffins!
These muffins are a chocolate lover’s dream! Similar to our Chocolate Muffins but with double the chocolate, these muffins are a great breakfast or after school snack.
Too much chocolate? no way!
Hi Lil’Luna readers! ! I’m Gina from Kleinworth & Co. and I’m so excited to be here today.
You see – I love those giant double chocolate muffins you see at the market. Every time we shop, I see them and use every ounce of willpower not to pick them up. I keep telling myself that I’ll be my own, and then I can never seem to fix it.
Well, for the past week, I finally did it and I’m so glad I did. I definitely went a bit overboard with the chocolate, but it did make them exactly what I expected. If you’re a chocolate lover…these muffins are for you.
How to Make Chocolate Muffins
Prepare. Preheat oven to 400 degrees. Prepare 32 muffin tins with wrapping paper or cooking spray.
dry ingredients. In a large bowl, combine all dry ingredients – flour, cocoa powder, sugar, baking soda, salt, chocolate chips and chocolate chunks.
wet ingredients. In a separate bowl, combine the liquid ingredients – milk, oil, eggs and vanilla – and whisk until combined and the yolks are broken up.
combine. Fold wet ingredients into dry ingredients. Don’t over mix, but make sure you don’t have any dry spots.
bake. Spoon the batter into the prepared jar, about Âľ full. Sprinkle with extra chocolate chips and chocolate jimmies. Bake for 20-23 minutes or until a toothpick test comes out clean. Cool in the jar for about 10 minutes, then remove to a wire rack to continue cooling completely.
Ingredient FAQ
Do I really only add 1 cup of sugar? That’s right, only use 1 cup of sugar. The sweetness comes from all the added chocolate chunks. It’s the perfect blend to keep them from being too rich.
What is Dutch Craft Cocoa Powder? We’re working on the food science of this. Here’s what I know about dutch cocoa powder vs regular cocoa powder. They all come from the same plant and are both unsweetened.
The difference is that they are processed differently and therefore react slightly differently in recipes, especially if the recipe calls for baking powder or baking soda. Natural cocoa powder is acidic, while Dutch cocoa pretreated in an alkaline solution of potassium carbonate is not.
Because they react differently in the recipe, I recommend using the suggested powder. However, in a pinch, you can substitute natural cocoa for Dutch cocoa, but you cannot substitute Dutch cocoa for natural cocoa. If the recipe doesn’t specify, then I’d rather choose to use the more common natural cocoa.
Wow, that was a bite, but now you know!
Tips, Tricks + Storage
Tips for Making Chocolate Muffins:
- Don’t overmix: Doing so will result in dense, dry muffins. Make sure to mix wet and dry ingredients separately to avoid over-mixing. Then, when the two are added together, the blend is just enough to combine them.
- Don’t overbake: Because ovens seem to bake a little differently, it’s easy to overbake muffins. I recommend checking your muffins about 5 minutes before the end. Insert a toothpick into the center of the muffin. If it comes out clean, your muffins are done, otherwise cook for a few more minutes.
How to Store Chocolate Muffins: Since the muffins will keep for a long time, I recommend making a double batch. That way, you can enjoy some now and more later without a dish.
- Counter: Place paper towels in the bottom of an airtight container. Arrange the muffins in a single layer and place another paper towel on top. Paper towels will absorb excess moisture, which often makes muffin tops soggy and sticky. Store for 2-3 days.
- Freezer: Quick-freeze muffins by arranging muffins in a single layer on a baking sheet, freeze for 2-3 hours, then transfer them to an airtight freezer-safe container.Freeze for 2-3 months
Reheat: If you want a hot muffin, put it in the microwave for 8-10 seconds. If the muffins are frozen in the microwave for 30-45 seconds.
For more delicious muffins, be sure to check out:
Course breakfast
American food
Prep time 10 minutes
Cook Time 20 minutes
Total time 30 minutes
Serving Size 32
Calories 205 kcal
by Lil’ Luna
- 4 cups all-purpose flour
- 1 1/3 cups dutch craft cocoa powder
- 1 cup granulated sugar
- 4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup semisweet chocolate chips and more to sprinkle on top
- 1/2 cup dark chocolate chunks
- 2 2/3 cups milk
- 2/3 cup vegetable oil
- 4 large eggs
- 2 teaspoons vanilla extract
- 1/3 cup Chocolate Jimmy (sprinkled)
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Preheat oven to 400 degrees
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Prepare 32 muffin tins with wrapping paper or cooking spray.
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In large bowl – combine all dry ingredients except Chocolate Jimmy
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In separate bowl – combine liquid ingredients and whisk until combined and break up egg yolks.
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Fold into dry ingredients – don’t over mix, but make sure you don’t have any dry spots.
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Spoon the batter into the prepared jar, about Âľ full.
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Sprinkle with extra chocolate chips and chocolate jimmies.
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Bake for 20-23 minutes or until a toothpick test comes out clean.
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Cool in the jar for about 10 minutes, then remove to a wire rack to continue cooling completely.
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Store in an airtight container at room temperature.