Chocolate Chunk Muffins

Why You’ll Love Chocolate Chunk Muffins Recipe

• The chocolate chunks (rather than chips) create gooey pools of chocolate as they melt during baking.

• The texture strikes a balance: tender crumb inside with a slightly crisp top.

• It’s straightforward to make and doesn’t require advanced baking skills.

• You can easily tweak the chocolate type (dark, milk, or mixed) or add mix-ins like nuts or berries.

• These muffins freeze and reheat well, making them a great make‑ahead breakfast or snack.

Ingredients

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

• Unsalted butter (room temperature)

• Granulated sugar

• Egg(s)

• Sour cream (or yogurt)

• Vanilla extract

• All‑purpose flour

• Baking powder

• Baking soda

• Salt

• Chocolate chunks (from a chocolate bar, chopped)

• Optional: turbinado sugar or coarse sugar for sprinkling

Directions

1. Preheat your oven and line a muffin tin with liners or grease it.

2. Cream together the butter and sugar until light and fluffy.

3. Add the egg, then mix in sour cream (or yogurt) and vanilla extract until well combined.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Gently fold the dry ingredients into the wet mixture just until combined, taking care not to overmix.

6. Gently fold in the chocolate chunks.

7. Portion the batter into the muffin cups, filling most of the way up. Optionally sprinkle some turbinado sugar or coarse sugar on top for a crunchy finish.

8. Bake until the muffins rise, tops are golden, and a toothpick inserted into the center comes out clean (or with a few moist crumbs).

9. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool further.

Servings and timing

• Servings: usually 9–12 muffins (depending on size) Broma Bakery+1

• Prep time: ~10–15 minutes Broma Bakery+1

• Bake time: ~20–35 minutes (varies with muffin size and oven) Wyse Guide+1

• Total time: ~30–50 minutes including cooling Wyse Guide

Variations

• Browned butter version: Brown the butter before mixing to add a nutty flavor. itsthyme2cook.com

• Different chocolate types: Use dark, milk, or white chocolate for variety.

• Add-ins: Stir in chopped nuts (walnuts, pecans), dried fruit, or berries.

• Chocolate swirl: Melt some chocolate and swirl into the batter.

• Whole wheat or half‑whole wheat: Substitute part of the flour with whole wheat for more fiber (but expect denser muffins).

• Sugar topping: Use coarse sugar or turbinado sugar for a crunchy top. Wyse Guide

Storage/Reheating

• Storage: Store cooled muffins in an airtight container at room temperature for 2–3 days.

• Freezing: Place muffins in freezer bags (remove excess air) and freeze for up to ~3 months.

• Reheating: Warm in the microwave for short bursts or in a low oven (e.g. 325 °F / 160 °C) until warmed through.

FAQs

What’s the advantage of using chocolate chunks instead of chips?

Chunks from a chocolate bar melt more freely and create pockets of molten chocolate. Chips often contain stabilizers to hold shape. Wyse Guide+1

Can I use oil instead of butter?

Butter gives flavor, but you can substitute with neutral oil (vegetable, canola) — the muffins may be slightly more moist but less textured.

Do I really need sour cream (or yogurt)?

Yes—the sour cream adds moisture and richness, helping keep the muffins tender. Without it, the muffins may come out dry or crumbly.

Why do some recipes start at a higher oven temperature then reduce it?

Starting at a higher temperature helps set the muffin tops quickly and encourages a nice rise; then reducing prevents overbrowning or burnt tops. Broma Bakery+1

How do I avoid overmixing?

Stir just until the dry ingredients are incorporated. A few streaks of flour are okay. Overmixing activates gluten and can make muffins dense.

What if my muffins sink in the middle?

This can happen from underbaking, opening the oven door too early, or using too much leavening. Bake fully and avoid disturbance while baking.

Can I make these gluten‑free?

Yes—use a gluten‑free all‑purpose baking flour blend that’s designed to substitute 1:1. Also ensure your baking powder, etc., are gluten-free.

Can I halve or double the recipe easily?

Yes. Just maintain ingredient ratios and adjust baking time if using different muffin sizes.

How do I make mini muffins?

Fill mini muffin tins (~⅓ full) and reduce baking time — often by 5–10 minutes depending on size.

Can I add bananas or other fruit to this recipe?

You could—e.g. mashed banana—but it may change consistency and flavor. You might reduce some liquid/sour cream to compensate.

Conclusion

Chocolate Chunk Muffins are a delightful, semi-indulgent treat that elevate the classic muffin with melted chocolate goodness in every bite. With flexible ingredient options, easy preparation, and suitability for make‑ahead storage, they’re perfect for breakfast, snack, or dessert. Use quality chocolate, don’t overmix, and enjoy the rich, tender results!

Chocolate Chunk Muffins

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These Double Chocolate Muffins are rich, moist, and packed with chocolate flavor. With a soft, tender crumb and gooey chocolate chips throughout, they’re the ultimate treat for chocolate lovers and perfect for breakfast, dessert, or snacking.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 200g plain flour
• 50g cocoa powder
• 1 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 175g caster sugar
• 2 eggs
• 250ml milk
• 100ml vegetable oil
• 1 tsp vanilla extract
• 200g chocolate chips or chopped chocolate (plus extra for topping)

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Instructions

1. Preheat the oven to 180°C (350°F) and line a muffin tin with paper cases.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda, salt, and sugar.
3. In another bowl, beat the eggs, then add milk, vegetable oil, and vanilla extract. Mix well.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix.
5. Fold in the chocolate chips or chopped chocolate.
6. Divide the batter evenly among the muffin cases and sprinkle extra chocolate chips on top.
7. Bake for 18–20 minutes or until a skewer inserted into the center comes out with a few moist crumbs.
8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

• Do not overmix the batter to keep the muffins light and fluffy.
• Use a mix of dark and milk chocolate chips for deeper flavor.
• These muffins freeze well; store in an airtight container for up to 3 months.
• For an extra rich version, add a spoonful of Nutella to the center before baking.

Nutrition

• Serving Size: 1 muffin
• Calories: 290
• Sugar: 20g
• Sodium: 180mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 35mg