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Chocolate Chunk Muffins

These bakery-style Chocolate Chunk Muffins are a fine mix of indulgence and simple pantry ingredients. Whether they’re enjoyed for breakfast, snacking, or a handheld dessert, chocolate chunk muffins are a versatile and satisfying choice for chocolate lovers.

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Easy Chocolate Chunk Muffins Recipe

The texture of these homemade chocolate chunk muffins can be described as soft and buttery, and the chocolate profile can be customized to your liking. You can use a darker chocolate for more intensity or milk chocolate for more sweetness. How to make chocolate chunk muffins from scratch: (Scroll down for full printable recipe.)

  • Prepare Cupcake Pans – Preheat oven to 350°F. Spray 16 wells of a standard size muffin pan with cooking spray. Set aside. (Depending on how the batter is divided yield may be 12-16 standard size.)
  • Sift Dry Ingredients – Use a whisk to sift together the all purpose flour, baking powder, salt and baking soda. Set aside.
  • Cream Butter and Sugar – Cream together the butter, granulated sugar and light brown sugar until fully combined. Add the eggs one at a time beating well after each addition, then add the vanilla extract.
  • Combine – Lower the speed of the mixer. To the bowl add the sifted dry ingredients alternately with the buttermilk beginning and ending with flour mixing just until fully combined.
  • Chocolate – By hand mix in the chopped chocolate. (Reserve about 1/2 cup for sprinkling the tops). Mix using a rubber spatula until evenly distributed.
  • Transfer Batter to Prepared Pan – Divide the batter evenly between muffins cups. Sprinkle tops with remaining chocolate.
  • Oven – Bake per the recipe until a toothpick inserted into the center comes back clean.
  • Cool in the pan for 5 minutes, then remove to a cooling rack to cool completely.
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How to Make the BEST Chocolate Chunk Muffins Recipe

  • Key ingredients you’ll need to make homemade Chocolate Chunk Muffins: All purpose flour, baking powder, salt, baking soda, buttermilk, unsalted butter, granulated sugar, packed light brown sugar, large eggs, pure vanilla extract, one 8 ounce semi-sweet chocolate, milk chocolate or dark chocolate baking bar.
  • Kitchen tools you’ll need: Stand mixer or hand mixer, measuring cups and spoons, sharp knife and cutting board, standard size 12 cup muffin pans and and ice cream scoop to divide the batter.
  • I highly recommend using a good quality chocolate like Ghirardelli or another similar brand for the best flavor and texture.
  • Using buttermilk in the batter will ensure that the muffins have a moist and tender crumb. Whole buttermilk is best, low fat buttermilk will work, fat free buttermilk won’t lend the richness to the batter that it needs.
  • To make your own buttermilk, add one tablespoon of lemon juice or white distilled vinegar to one cup of whole milk. Let stand for 5-10 minutes then stir, and proceed with the recipe.
  • For a bakery-style finish, they can be sprinkled with turbinado sugar, which adds a pleasant crunch to the top in place of chocolate chunks.
  • You can use the same amount of chocolate chips in this recipe. You’ll need around 1 1/2-2 cups total.
  • You can use semi-sweet chocolate, milk chocolate or dark chocolate in these muffins depending on your personal preference.
  • Store leftovers in an airtight containter chilled or at room temperature for up to 3 days.
  • These Chocolate Chunk Muffins also freeze beautifully. When freezing them, cool completely and wrap in freezer wrap or in a freezer container. They’ll store frozen for up to 2 months.
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More Easy Muffin Recipes to Make

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Chocolate Chunk Muffins

Prep Time10 minutes
Cook Time25 minutes
Cooling time1 hour
Total Time1 hour 35 minutes
Course: Breakfast, Dessert
Cuisine: American, Southern
Keyword: chocolate-chunk-muffins, easy-chcolate-chunk-muffins-recipe
Servings: 16 servings
Calories: 297kcal

Ingredients

  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 1 cup whole buttermilk (well shaken)
  • 3/4 cup unsalted butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 tsp pure vanilla extract
  • 8 oz semi-sweet, milk chocolate or dark chocolate baking bar i.e. Ghiradelli or similar chopped

Instructions

  • Preheat oven to 350°F. Spray 16 wells of a standard size muffin pan with cooking spray. Set aside. (Depending on how the batter is divided yield may be 12-16 standard size.)
  • In a medium size mixing bowl, use a whisk to sift together flour, baking powder, salt and baking soda. Set aside.
  • In a medium-size mixing bowl using an electric mixer, cream together butter, granulated sugar and light brown sugar until fully combined. Add eggs one at a time beating well after each addition then beat in the vanilla extract.
  • Lower the speed of the mixer. To the bowl add the sifted dry ingredients alternately with the buttermilk beginning and ending with flour. Once all is added, increase the speed and mix just until fully combined.
  • By hand mix in the chopped chocolate. (Reserve about 1/2 cup for sprinkling the tops). Mix using a rubber spatula until evenly distributed.
  • Divide the muffin batter evenly between muffins cups. Sprinkle the tops with remaining chopped chocolate.
  • Bake for 25-30 minutes or until a toothpick inserted into the centers comes back clean.
  • Cool in the pan for 3-5 minutes, then remove to a cooling rack to cool completely.
  • Store leftovers in an airtight container at room temperature or chilled for up to 3 days or freeze for up to 2 months.

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 38g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 145mg | Potassium: 221mg | Fiber: 2g | Sugar: 17g | Vitamin A: 312IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 3mg
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