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
