These muffins are perfect for breakfast, evening snacks, or midnight cravings. Bake these incredibly delectable chocolate chunk muffins, which require only cupboard essentials and a few minutes to prepare.
I am a huge fan of the chocolate and vanilla combination. These two flavours complement each other beautifully. Chocolate’s rich, delicious flavour is nicely balanced by vanilla’s smooth, creamy flavour, providing a decadent and delightful combination. And when this combination comes in the form of moist, and soft muffins, I can assure you that It’s absolutely heavenly bliss.
Unlike cupcakes, these chocolate chunk muffins are a little denser but still soft and fluffy. These have a slightly crumbly crust.
The simplicity of chocolate chunk muffins is its main selling point. Standard baking ingredients, no need for a mixer, and a simple method to follow. What’s not to like?
Chocolate Chunk Muffins Ingredients
Flour
All-purpose flour offers baked goods structure and helps keep the batter together.
Sugar
White sugar granules for sweetness.
Chocolate Chunks
I have used roughly chopped milk chocolate. You can use dark chocolate as well. You can replace chunks with chips.
Baking Powder
It helps the batter to rise and ensures a light and fluffy result.
Milk
Provides moisture, flavour, and soft texture to our muffins.
Butter
Provides richness, moisture, and texture to the muffins.
Eggs
Acts as a binder, imparts moisture and flavour to the muffins.
Vanilla
Provides a mild and sweet flavour.
How to Make Chocolate Chunk Muffins
Preparing the batter
Mix the butter and sugar till light and smooth. Add eggs and mix. Add all dry ingredients and mix till combined. Pour the milk and vanilla into the mixture, then stir until smooth. Add chocolate chunks and mix.
Fill the muffins
Prepare a muffin tin with muffin liners. Fill the liners to the brim, then sprinkle the remaining chocolate chunks over the top.
Bake the Muffins
Bake in a preheated oven until a toothpick inserted into the center comes out clean. Cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
How to Store Chocolate Chunk Muffins?
Allow the muffins to cool completely before transferring them to an airtight container lined with paper towels. Seal the container and store it at room temperature for about four days.
How to freeze Chocolate Chunk Muffins?
Cool them completely before wrapping each one individually in cling wrap. Place the wrapped muffins in a freezer-safe bag or container. Freeze for up to three months. Thaw at room temperature or gently microwave them before consumption.
Tips for perfect chocolate chunk muffins
- Avoid using electric mixer, as over-mixing may result in dense muffins. Use a spatula and whisk to mix.
- Muffins may end up dry if baked more than necessary. Insert a toothpick into the center of one muffin and if it comes out clean with no wet batter they are ready.
- Let them cool on a cooling rack before serving or storing.
- Don’t open the oven door or you risk the muffins deflating!
- All cold items should be at room temperature.
IF YOU LOVE THIS RECIPE TRY THESE OUT!
Chocolate Chunk Muffins
Ingredients
- 250 g all-purpose flour 1¾ cups
- 125 g Sugar(granulated) ½ cup
- 90 g milk chocolate chunks ½ cup
- 4 g Baking powder 1 tsp
- 2 g salt 1 tsp
- 87 g milk 5¾ tbsp
- 150 g Butter (room temperature, unsalted) 10½ tbsp
- 2 eggs room temperature
- 1 tsp Vanilla Extract
- Milk chocolate chunk (optional) to sprinkle
Instructions
- Preheat oven to 200°C/390°F. Line a muffin/cupcake pan with liners.
- Whisk sugar and butter till light and smooth.
- Add eggs one at a time and mix in between till eggs are incorporated
- Sieve in all the dry ingredients to the bowl and mix with a spatula until completely combined. Do not over-mix.
- Add mix and vanilla and mix till properly combined.
- Add chocolate chunks and mix till combined. The batter will be thick and sticky.
- Spoon the batter into liners, filling them all the way to the top. Sprinkle some chocolate chunks on top.
- Bake for 30-35 minutes at 180°C/350°F until a toothpick inserted in the center comes out clean.
- Cool muffins for 10 minutes in the pan, then transfer them to a wire rack to cool completely.
- Cover and store at room temperature for 5 days or in the refrigerator for 1 week.
👏👏👌👌💯
The amount of sugar is too low!!!! So
my muffins turned salty and i had to throw them away!!🤦🏻♀️
Hi Heidi,
I am very sad to know your experience wasn’t great.
The amount of sugar is kept low on purpose because of the addition of a generous amount of milk chocolate. Too much sugar can also bring down the taste, texture, and structure of muffins. But I will keep your feedback in mind while preparing further recipes.
Also, I want to thank you with all my heart for trying my recipe.
Have a great day.