These Chocolate Chunk Muffins are a dream come true for any chocolate lover! Soft and moist with a rich chocolate flavor, every bite is packed with decadent chunks of dark chocolate. These muffins are perfect for breakfast, an afternoon snack, or a sweet treat for guests.

Chocolate Chunk Muffins

Why You’ll Love This Recipe

  • Rich in Chocolate: With both cocoa powder in the batter and chunks of dark chocolate, these muffins are as chocolatey as it gets.

  • Quick and Easy: Ready in just 30 minutes with simple ingredients – perfect for a quick treat.

  • Moist and Flavorful: The buttermilk ensures the muffins are soft and tender, while the chocolate chunks add gooey goodness.

Ingredients

Wet Ingredients:

  • 250 ml buttermilk

  • 120 ml vegetable oil

  • 2 eggs

  • 1/2 tsp vanilla extract

Dry Ingredients:

  • 300 g plain flour

  • 180 g sugar

  • 60 g cocoa powder

  • 1 tsp bicarbonate of soda

  • 1 tsp instant coffee powder (adds depth to the chocolate flavor without tasting like coffee)

  • Pinch of salt

Additional:

  • 200 g dark chocolate, chopped into chunks

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Preheat the Oven

Preheat your oven to 180°C fan/200°C regular/400°F and line a muffin tray with 6 holes (or grease the tray).

Step 2: Mix Dry Ingredients

In a large bowl, combine flour, sugar, cocoa powder, bicarbonate of soda, and salt. Set this mixture aside.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and vanilla extract until fully combined.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix – it’s okay if the batter is slightly lumpy.

Step 5: Add Chocolate

Fold in the chopped dark chocolate gently, ensuring the chunks are evenly distributed throughout the batter.

Step 6: Fill the Muffin Tray

Spoon the batter evenly into the muffin tray, filling each hole about 3/4 full.

Step 7: Bake

Bake the muffins for 20 minutes, or until a skewer inserted into the center comes out clean with just a few moist crumbs. Keep an eye on them towards the end, as oven temperatures can vary.

Step 8: Cool and Serve

Allow the muffins to cool for 10 minutes in the tray, then transfer them to a wire rack to cool completely. (Although these are absolutely delicious when warm with gooey chocolate!)

Notes

  • Storing: Store these muffins in an airtight container for up to 5 days. They stay soft and fresh!

  • Reheating: For the ultimate experience, reheat a muffin in the microwave for 20 seconds to soften the chocolate.

  • Freezing: To freeze, let the muffins cool completely, then store in a freezer bag for up to 3 months. Thaw overnight at room temperature before enjoying.

  • Buttermilk Substitute: If you can’t find buttermilk, mix 200 ml of milk with 2 teaspoons of white wine vinegar or lemon juice. Let it sit for 5 minutes before adding to the batter.

  • Chocolate Options: Feel free to swap the dark chocolate with milk chocolate or white chocolate for a different flavor.

  • Avoid Overmixing: Just mix until the batter comes together. Overmixing can make the muffins tougher.

FAQs

Q1: Can I make these muffins gluten-free?
Yes! You can substitute the plain flour with a gluten-free all-purpose flour blend. Just make sure the blend includes a binding agent like xanthan gum.

Q2: Can I use milk instead of buttermilk?
If you don’t have buttermilk, you can use regular milk mixed with a tablespoon of lemon juice or white vinegar to mimic buttermilk’s tangy flavor.

Q3: Can I add other ingredients to these muffins?
Definitely! You can add nuts, dried fruits, or even a swirl of peanut butter for an extra layer of flavor.

Q4: How can I make these muffins lighter?
To make these muffins lighter, try replacing some of the oil with applesauce or using low-fat yogurt in place of buttermilk.


Enjoy these Chocolate Chunk Muffins fresh out of the oven or as an on-the-go treat. They’re the perfect balance of rich chocolate, soft texture, and satisfying sweetness!

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Chocolate Chunk Muffins

Chocolate Chunk Muffins


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  • Author: Amelia
  • Total Time: 30 minutes
  • Yield: 6 muffins

Description

These chocolate chunk muffins are irresistibly moist, with a perfect balance of chocolate batter and gooey chunks of dark chocolate. They are a must-try for any chocolate lover, and they come together in just 30 minutes. Whether for breakfast, a snack, or dessert, these muffins are sure to satisfy your sweet cravings!


Ingredients

Wet Ingredients:

250 ml buttermilk

120 ml vegetable oil

2 eggs

1/2 teaspoon vanilla extract

Dry Ingredients:

300 g plain flour

180 g sugar

60 g cocoa powder

1 teaspoon bicarbonate of soda

1 teaspoon instant coffee powder (optional but enhances flavor)

Pinch of salt

Add-ins:

200 g dark chocolate, chopped into chunks


Instructions

Step 1: Preheat the Oven

Preheat your oven to 180°C fan/200°C regular/400°F. Line a muffin tray with 6 muffin cases.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine the flour, sugar, cocoa powder, bicarbonate of soda, and salt. Stir them together to evenly distribute the dry ingredients.

Step 3: Mix the Wet Ingredients

In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.

Step 4: Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix together until just combined. Don’t overmix – the batter should be thick and a little lumpy.

Step 5: Add the Chocolate Chunks

Add the chopped dark chocolate to the batter and gently fold it in with a spatula, ensuring it’s evenly distributed.

Step 6: Bake

Spoon the batter evenly into the 6 muffin cases in your muffin tray.

Bake for about 20 minutes, or until a skewer inserted into the center of a muffin comes out clean with just a few moist crumbs. Be careful not to overbake!

Step 7: Cool

Let the muffins cool for 10 minutes in the tin before transferring them to a wire rack to cool completely (though they are absolutely delicious warm, especially with melted chocolate!).

Notes

Storage: Store in an airtight container for up to 5 days.

Reheat: To enjoy warm muffins, microwave for 20-second bursts until the chocolate softens.

Freezing: After cooling completely, place in a freezer bag and freeze for up to 3 months. Thaw at room temperature.

Buttermilk Substitute: If you don’t have buttermilk, mix 200 ml milk with 2 teaspoons of white wine vinegar or lemon juice and let it sit for at least 5 minutes before adding it to the batter.

Chocolate Substitutes: Feel free to swap dark chocolate for milk chocolate or even a mix of both!

Don’t Overmix: Stir the batter just until combined. Overmixing may make the muffins denser.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes

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