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Chocolate Chunk Swirl Muffins

Soft, fluffy bakery-style muffins with a rich cocoa swirl, melty chocolate chunks, and tall domed tops. Perfect for breakfast, dessert, or anytime chocolate cravings hit.
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Course: Breakfast
Cuisine: American
Keyword: chocolate chunk muffins, chocolate swirl muffins, chocolatey muffins, dark chocolate swirl muffins, homemade chocolate muffins, soft fluffy homemade muffins, soft muffins
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 9 large muffins

Ingredients

Muffin Batter

  • 8 tablespoons unsalted butter room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • ½ cup canola oil
  • ⅔ cup sour cream
  • ⅔ cup whole milk
  • 2 teaspoons vanilla bean paste or extract
  • 3 large eggs room temperature
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup mini chocolate chips divided, ¼ cup for chocolate batter
  • ¾ cup chocolate chunks about 4-5oz, divided, ¼ cup for chocolate batter

Chocolate Swirl Batter

  • 3 tablespoons cocoa powder
  • 1 tablespoon granulated sugar
  • ½ teaspoon espresso powder optional
  • 2 tablespoons whole milk

Topping

  • Mini chocolate chips for sprinkling

Instructions

  • Preheat oven to 425°F (220°C). Grease a jumbo (6-count) or standard (12-count) muffin tin generously.
  • In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  • Slowly mix in the oil. Add sour cream, milk, vanilla, and eggs, mixing until smooth and fully combined.
  • Sprinkle flour, baking powder, baking soda, and salt over the batter. Mix just until combined. Do not overmix.
  • Gently fold in mini chocolate chips and chocolate chunks.
  • Remove ⅓ of the batter to a separate bowl. Stir in cocoa powder, sugar, espresso powder (if using), and milk until smooth.
  • Spoon plain batter into muffin wells, filling about ⅔ full. Add small spoonfuls of chocolate batter, then top with more plain batter. Gently swirl with a toothpick or skewer. Sprinkle tops with mini chocolate chips.
  • Bake at 425°F for 8–10 minutes, then reduce oven temperature to 350°F (175°C) without opening the door.
  • Continue baking-- Jumbo muffins: 15–20 minutes, Standard muffins: 10–12 minutes (Muffins are done when a toothpick inserted comes out with a few moist crumbs.)
  • Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.