- 2 cups flour, all purpose or plain — (10 1/2 oz. | 300 g)
- 3/4 cup unsweetened cocoa powder, or dutch process for richer muffins — (2.8 oz. | 80 g)
- 3/4 cup light brown sugar, packed
- 3/4 cup white granulated sugar
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz semi-sweet, dark or milk chocolate, roughly chopped and divided — (250 g)
- 2/3 cup cooking oil, (5 fl oz | 150ml)
- 2 large eggs, at room temperature
- 3/4 cup sour cream, (6 oz | 185 g)
- 3/4 cup buttermilk, (6 fl oz | 180ml)
- 1 tablespoon pure vanilla extract (20 ml)
- Preheat oven to 425ºF (220°C). Lightly grease a standard 12-cup muffin pan with butter or cooking oil spray.
- In a large bowl, whisk together flour, cocoa powder, white sugar, brown sugar, baking powder, baking soda, and salt. Stir in 3/4 of the chocolate chunks and coat in the dry mixture so they don’t sink to the bottom while baking.
- 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.
- Spoon the batter evenly into the prepared muffin cups just over 3/4 full (give the tops room to rise). Top with the remaining chocolate chunks.
- Bake muffins in the hot oven for about 8 minutes at 425°F (220°C), until muffins have puffed up slightly above muffin tray. Then reduce oven heat to 350ºF (175°C). Do NOT open oven when reducing temperature. Bake for a further 10-12 minutes or until a toothpick inserted in the centre of one comes out clean. The tops should be firm to the touch.
- Let muffins cool slightly in the pan (about 10 minutes) then transfer to a wire rack to cool completely.
Muffins can be stored in an airtight container for up to 2 days at room temperature, or in the refrigerator for up to 4-5 days.
Calories: 430kcal | Carbohydrates: 60g | Protein: 6g | Fat: 21g | Saturated Fat: 6g | Fiber: 3g | Sugar: 37g