There’s something magical about sinking your teeth into a warm, freshly baked Chocolate Chunk Muffin. Imagine the moment when you break one open, and gooey chunks of dark chocolate ooze out, filling the air with rich, sweet aromas. These muffins are the perfect blend of comfort and nutrition. They’re quick to whip up, making them ideal for those busy weeknights when you crave a little indulgence but want to keep things healthy.
Serving Versatility
The beauty of Chocolate Chunk Muffins is their versatility. Enjoy them as a sweet breakfast on the go, a delightful snack during the day, or even warm from the oven as a cozy dessert. These muffins are perfect on their own, but they can also accompany a scoop of yogurt or a side of fresh fruit for a more balanced treat.
Full Recipe Section
Ingredients:
- 250 ml buttermilk
- 120 ml vegetable oil
- 2 eggs
- 1/2 tsp vanilla extract
- 300 g plain flour
- 180 g sugar
- 60 g cocoa powder
- 1 tsp bicarbonate of soda
- 1 tsp instant coffee powder
- pinch of salt
- 200 g dark chocolate (chopped into chunks)
Directions:
- Heat the oven to 180°C fan (200°C regular or 400°F).
- In a bowl, combine the flour, sugar, cocoa powder, bicarbonate of soda, and salt.
- In a separate bowl, mix the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry mixture and stir until just combined.
- Gently fold in the chopped chocolate.
- Scoop the mixture into a lined muffin tray with six holes.
- Bake for about 20 minutes or until a skewer inserted comes out clean with a few moist crumbs.
- Let them cool for 10 minutes before removing them from the tray. Enjoy warm for that melted chocolate goodness!
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Servings: 6 muffins
- Calories: Approximately 350 per muffin
Why You’ll Love This Recipe
You’ll fall in love with these muffins for so many reasons. They’re quick to prepare, so you can have them ready in no time. The ingredients are budget-friendly, meaning you won’t break the bank making these treats. Each muffin packs a big, cozy flavor, thanks to the dark chocolate and cocoa. Plus, you can easily customize them to suit your taste, whether that means adding nuts, dried fruit, or even a little spice!
Cultural or Cooking Technique Note
Muffins have a lovely simplicity in their origin, appearing in various forms around the world. They are baked quickly in the oven, allowing the ingredients to blend harmoniously, resulting in the comforting baked goods we all adore.
Serving Suggestions
- Grab one on your way out for a quick breakfast.
- Pair it with a dollop of Greek yogurt and berries for a wholesome snack.
- Enjoy it warm with a cup of tea or coffee in the afternoon.
- Make mini versions for kids’ lunchboxes or parties; they’re also great for sharing!
Pro Tips for Success
For the best results, make sure your ingredients are at room temperature before mixing. This helps the batter come together beautifully. Don’t overmix when combining the wet and dry ingredients; a few flour streaks are okay! Keep an eye on your muffins as they bake to avoid overcooking.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze these muffins; just make sure to wrap them well. When you’re ready to enjoy, reheat them in the microwave for about 15-20 seconds or pop them in the oven at 180°C for a few minutes to keep that delightful gooey texture.
Closing Paragraph
I can’t wait for you to try these Chocolate Chunk Muffins! They’re such a comforting treat that you can easily customize to fit your style. Whether you enjoy them warm and gooey or a bit more cooled, I promise they will bring warmth and joy to your kitchen. If you try the recipe, please share your thoughts in the comments or rate it! Your feedback is always appreciated.
🎀 Final Thoughts
The joy of baking is made even better when you share it with others. I hope these muffins bring a smile to your day, just like they do for me!
Follow me on Pinterest for more cozy, quick, and nostalgic recipes.
Chocolate Chunk Muffins
Equipment
- Muffin Tin
- Paper Liners
- Mixing Bowls
- Whisk
- Measuring Cups
- Cooling Rack
Ingredients
- 250 ml buttermilk room temperature
- 120 ml vegetable oil
- 2 eggs large
- 1/2 tsp vanilla extract
- 300 g plain flour all-purpose
- 180 g sugar granulated
- 60 g cocoa powder unsweetened
- 1 tsp bicarbonate of soda (baking soda)
- 1 tsp instant coffee powder
- pinch of salt
- 200 g dark chocolate chopped into chunks
Instructions
- Preheat the oven to 180°C fan (200°C regular or 400°F) and line a 6-hole muffin tray with paper liners.
- In a large bowl, whisk together flour, sugar, cocoa powder, bicarbonate of soda, instant coffee, and salt.
- In another bowl, whisk the wet ingredients — buttermilk, vegetable oil, eggs, and vanilla extract — until smooth.
- Pour the wet ingredients into the dry mixture and stir until just combined. Do not overmix — a few streaks of flour are fine.
- Gently fold in the chopped dark chocolate chunks.
- Divide the batter evenly between the muffin cups, filling each about three-quarters full.
- Bake for 18–20 minutes or until a skewer inserted into the center comes out with a few moist crumbs.
- Allow to cool in the tray for 10 minutes before transferring to a wire rack. Enjoy warm for gooey chocolate centers!