Bakery Style Double Chocolate Chunk Muffins

Easy Double Chocolate Chunk Muffins Recipe - these delicious, fluffy and moist double chocolate chunk muffins are bursting with chocolate flavour - stuffed with loads of chocolate chunks in every bite!

There is no need to use fancy mixers or machines. This recipe requires a bowl and a spatula.

Yep. That's it.

I love how easy this recipe is. Just 3 steps. Combine dry ingredients, combine wet ingredients, then fold them together. Simple as that.

Check out these other muffin recipes too:

• strawberry streusel muffins

• Bakery style blueberry muffins

• Banana muffins with a crumble topping

Preparation Time 5 minutes

Cook Time 20 minutes

Yields 12 bakery sized / 16 regular muffins

Ingredients

2 cups flour

3/4 cups cocoa powder

1 Tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cup sugar

2 eggs

8 Tablespoons butter- melted

1 cup yogurt/ buttermilk

1 Tablespoon vanilla

1 1/2 cups Chocolate chunks- plus extra for sprinkling on top

Instructions

1. Combine the flour, cocoa powder, baking powder, baking soda and salt.

2. Toss the chocolate chunks into the dry ingredients. Coat them well. This prevents the chocolate chunks from sinking to the bottom of the muffins.

3. Combine the eggs, butter, buttermilk and vanilla in a jug. Whisk well.

4. Pour the wet ingredients into the dry ingredients.

5. Fold in the ingredients with a spatula or a wooden spoon, until the clumps are gone. DO NOT OVER BEAT. overbearing will create a dense muffin.

6. Refrigerate the muffin batter for a minimum of 1 hour or better yet, overnight.

7. Fill muffin liners with batter. For regular muffins, fill until 3/4 the way. For bakery style muffins, fill the liners all the way to the top.

8. Top with extra chocolate chunks.

9. Bake at 425F for 6-8 minutes, then turn down the oven to 350F and continue to bake for another 6 minutes.

10. Remove from the oven and cool on a rack.