Chocolate Chunk Muffins

Course Breakfast, Dessert

Cuisine American, Southern

Keyword chocolate-chunk-muffins, easy-chcolate-chunk-muffins-recipe

Prep Time 10

Cook Time 25

Cooling time 1

Total Time 1 35

Servings servings

Calories 297kcal

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

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.