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Chocolate Chunk Muffins Recipe

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4.3 from 14 reviews

These Chocolate Chunk Muffins are a rich and indulgent treat, perfect for chocolate lovers. Made with buttermilk, cocoa powder, and generous chunks of dark chocolate, these moist muffins have a deep chocolate flavor with a hint of coffee to enhance the cocoa. Quick to prepare and baked to perfection, they’re delightful warm with gooey melting chocolate or cooled for a tender bite.

Ingredients

Wet Ingredients

  • 250 ml buttermilk
  • 120 ml vegetable oil
  • 2 eggs
  • ½ 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
  • Pinch of salt

Add-ins

  • 200 g dark chocolate, chopped into chunks

Instructions

  1. Preheat the Oven: Heat your oven to 180°C fan / 200°C regular / 400°F. Prepare a muffin tray by lining it with 6 muffin cases.
  2. Mix Dry Ingredients: In a large bowl, combine the plain flour, sugar, cocoa powder, bicarbonate of soda, instant coffee powder, and a pinch of salt. Whisk these together to ensure they’re evenly mixed.
  3. Mix Wet Ingredients: In a separate bowl, beat together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and well combined.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients. Gently fold everything together until just combined. Avoid overmixing to keep the muffins tender.
  5. Add Chocolate Chunks: Fold in the chopped dark chocolate chunks briefly so they are evenly distributed throughout the batter.
  6. Fill the Muffin Tray: Spoon the batter into the lined muffin tray, dividing it evenly into the 6 holes.
  7. Bake: Bake in the preheated oven for about 20 minutes, or until a skewer inserted into the center of a muffin comes out clean with a few moist crumbs attached.
  8. Cool: Allow muffins to cool in the tray for 10 minutes before transferring them onto a wire rack to cool completely. They are delicious served warm when the chocolate chunks are melty and gooey.

Notes

  • For a deeper chocolate flavor, use high-quality dark chocolate with at least 70% cocoa content.
  • The instant coffee powder enhances the chocolate taste but can be omitted if desired.
  • Do not overmix the batter to avoid dense muffins.
  • These muffins keep well in an airtight container for up to 3 days or can be frozen for longer storage.
  • Serving them warm melts the chocolate chunks for a delightful gooey texture.

Find it online: https://bitezly.com/chocolate-chunk-muffins-recipe/