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.
Why You’ll Love This Recipe
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Rich in Chocolate: With both cocoa powder in the batter and chunks of dark chocolate, these muffins are as chocolatey as it gets.
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Quick and Easy: Ready in just 30 minutes with simple ingredients – perfect for a quick treat.
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Moist and Flavorful: The buttermilk ensures the muffins are soft and tender, while the chocolate chunks add gooey goodness.
Ingredients
Wet Ingredients:
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250 ml buttermilk
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120 ml vegetable oil
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2 eggs
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1/2 tsp vanilla extract
Dry Ingredients:
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300 g plain flour
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180 g sugar
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60 g cocoa powder
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1 tsp bicarbonate of soda
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1 tsp instant coffee powder (adds depth to the chocolate flavor without tasting like coffee)
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Pinch of salt
Additional:
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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
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Storing: Store these muffins in an airtight container for up to 5 days. They stay soft and fresh!
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Reheating: For the ultimate experience, reheat a muffin in the microwave for 20 seconds to soften the chocolate.
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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.
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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.
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Chocolate Options: Feel free to swap the dark chocolate with milk chocolate or white chocolate for a different flavor.
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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!
Print
Chocolate Chunk Muffins
- 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