Double chocolate chunk muffins

Double chocolate chunk muffins: Seriously indulgent treat. Image: Marele van Zyl

Double chocolate chunk muffins: Luxurious, indulgent treat

Love chocolate? These double chocolate chunk muffins recipe is loaded with chunks of chocolate in every bite.

Double chocolate chunk muffins

Double chocolate chunk muffins: Seriously indulgent treat. Image: Marele van Zyl

Time for another rich chocolate treat. These double chocolate chunk muffins are the ultimate chocolate bite for the chocolate lover. Not only are these muffins deliciously fluffy and moist, but they are also bursting with an irresistible chocolate flavour. And the best of all is the tons of chunks of chocolate in every bite!

This double chocolate chunk muffins recipe is quick to prepare. Within about 30 minutes, your decadent chocolate treats will be out of the oven cooling off and spreading their seductive flavour all through your home.

Tips when preparing double chocolate chunk muffins

When folding the dry ingredients into the wet ingredients, use a spatula or spoon rather than a whisk as the batter is really thick and sticky.

In the unlikely event that you have any leftovers, store these indulgent muffins at room temperature in an airtight container for no longer than five days. Alternatively, store them in the fridge for about a week.

Let us know in the comments of this recipe when you have prepared these delicious muffins.

Double chocolate chunk muffins recipe

5 from 1 vote
Recipe by Marele van Zyl Course: TreatsCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 2 cups 2 (250g) all-purpose flour

  • 1 cup 1 (200g) granulated sugar

  • ½ cup ½ unsweetened natural cocoa powder

  • 1 teaspoon 1 baking soda

  • ½ teaspoon ½ salt

  • cups chocolate chips

  • 2 large 2 eggs, at room temperature

  • ¾ cup ¾ full-fat sour cream or plain yoghurt, at room temperature

  • ½ cup ½ (120ml) vegetable oil

  • ½ cup ½ (120ml) whole milk, at room temperature

  • teaspoons pure vanilla extract


  • Preheat oven to 218°C. Spray a 12-count muffin pan with nonstick spray or use cupcake liners. This recipe yields about 14 muffins, so prepare a second muffin pan in the same manner or bake in batches and reserve leftover batter at room temperature for when the first batch is done.
  • Whisk the flour, sugar, cocoa powder, baking soda, salt, and chocolate chips together in a large bowl. Set aside.
  • Whisk the eggs, sour cream, oil, milk, and vanilla extract together until combined. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. (Batter is quite thick, so I recommend a spatula or spoon over a whisk.) Avoid overmixing. The batter will be thick and sticky.
  • Spoon the batter into liners, filling them all the way to the top. Bake for 5 minutes then, keeping the muffins in the oven, reduce the oven temperature to 177°C. Bake for an additional 15-16 minutes or until a toothpick inserted in the centre comes out clean. The total time these muffins take in the oven is about 20-21 minutes, give or take. (For mini muffins, bake 13-14 total minutes at 177°C the whole time.)
  • Cool muffins for 10 minutes in the pan, then transfer to a wire rack until ready to eat.
  • Cover leftover muffins and store them at room temperature for 5 days or in the refrigerator for 1 week.


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