Easy Double Chocolate Chunk Muffins Recipe – delicious, fluffy and moist double chocolate chunk muffins are bursting with chocolate flavor – and tons of chunks of chocolate in every bite!

A close up of moist chocolate chunk muffins on a white surface.

These super chocolatey muffins are loaded with cocoa and big chunks of chocolate – just like from a bakery, but about a million times better.

These muffins are super simple – no need to separate wet and dry ingredients – just mix, scoop into a pan, and bake!

Check out my web story about these awesome muffins!

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

Moist chocolate chunk muffins on a table.

How To Get Perfect Chocolate Jumbo Muffins

To get perfect high-domed muffins like you would in a bakery at home, there is a specific process to get the best results.

While you can simply fill muffin cups halfway and pop in the oven until done, to get the super puffy, airy, and light jumbo muffins you love from your favorite bakery, you’ll want to follow these important tips for how to get high domed muffins at home:

-Bake Jumbo Muffins 5-10 minutes more than you would regular muffins.
-Use a spatula or a spoon to mix muffins, not a mixer.
-Refrigerate dough, covered, for at least one hour after mixing, up to overnight.
-Preheat the oven to 425 degrees.
-Bake muffins for about 6-8 minutes (until they have risen just past the muffin cup top) at 425 degrees.
-Reduce heat to 350 for the second half of baking.
-Always let muffins cool on a rack instead of in the pan, as leaving muffins in the pan will make the bottoms soggy as the steam we used to build a high domed muffin gets trapped and makes the texture soggy!

How To Freeze Muffins

These muffins are great for meal prep since they can be frozen easily if you have too many, or if you’d like to have them portioned out individually.

Tightly wrap each muffin in plastic wrap.
Add plastic wrapped muffins to a large freezer sized ziploc bag and freeze for up to 6 months.
When ready to eat, let muffin thaw naturally overnight in the refrigerator or in a cool, dry place.
Pop in the oven or microwave to warm, and enjoy!