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This is an easy, rich, delicious recipe for moist chocolate chunk muffins. They are rich, comforting, soft. The recipe uses buttermilk to make them really tender as well as real dark chocolate chunks for a melty, chocolatey middle.
These chocolate chunk muffins are so easy, even if you don’t consider yourself a baker, you will be able to make these. These are rich and chocolatey not only from the cocoa powder but also the hunks of dark chocolate scattered throughout. I think, much like with these brown butter chocolate chip cookies, dark chocolate chunks are always a good idea. Just make sure you use good quality chocolate!
Table of Contents
Why you will love this recipe:
- It’s super easy. You combine the wet and the dry then add the chocolate then bake.
- Everyone loves a chocolate muffin and with the melty chunks, these muffins go to the next level.
- The recipe uses buttermilk which keeps the muffins super moist and they last well, without drying out.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Buttermilk: this is acidic and therefore works with the bicarb of soda to create air and rise in the muffins.
Vegetable oil: or use sunflower oil. Using oil instead of butter keeps the chocolate chunk muffins extra moist.
Eggs: use free-range eggs if you can stamped with a British Lion mark.
Vanilla extract: I love adding vanilla bean paste to my bakes, it adds the most delicious sweet vanilla flavour.
Plain flour: also known as ‘all-purpose’ flour, this helps create the perfect Chocolate Chunk Muffins.
Sugar: caster sugar gives the best texture but you can also use granulated if that is what you have in your larder.
Cocoa powder: make sure you use the unsweetened variety (and definitely not hot chocolate powder!)
Bicarbonate of soda: the raising agent in this recipe that makes these so light.
Instant coffee powder: this gives it a subtle espresso hum that brings out all the flavours. Even if you don’t like coffee, still put this in as it helps it all.
Salt: I like flakey Maldon Salt but any will do for this recipe as it is mixed into the dry ingredients.
Dark chocolate: chopped into chunks is key rather than chocolate chips as this is what gives you the melty chocolate pockets. It’s so good this way and key to making them chunk muffins.
Substitutions and Variation:
Buttermilk: if you can’t find buttermilk, mix 200ml milk with 2 tsp of white wine vinegar or lemon juice. Let it sit for at least 5 minutes then add it to the batter when called for.
Mix ins: Use milk chocolate or white chocolate, or a mix of both. Reese’s peanut butter cups, chopped up, would add be so good. Or try fudge chunks or butterscotch chunks are delicious with chocolate. Chopped almonds, hazelnuts and pistachios would be tasty too. Or any nuts you like, such as walnuts! You could try adding some dried cranberries or chopped dried apricots too.
Nutella: Adding a spoon of Nutella would also be so good. Fill half of the muffin case with batter, add a dollop of Nutella and cover with more batter on top.
Here’s how to make Chocolate Chunk Muffins:
This is a simple step-by-step guide but the full recipe with all measurements is at the bottom of the page.
ONE: Preheat the oven to 180c fan/200c. Mix the dry ingredients together in a large bowl.
TWO: Mix the wet ingredients in a medium bowl. Pour the wet ingredients into the dry and stir.
THREE: Stir in the chocolate chunks to the muffin batter.
FOUR: Scoop into the lined tray with six holes. Bake for 20 mins.
Cooking tips
Don’t overmix: just mix until the batter comes together between the wet and dry. If you overmix, the gluten develops too far in the batter and you end up with a chewier, tougher final product.
Melted chocolate chunks: I like to push a few chocolate chunks into the top of each chocolate chunk muffin before baking. This ensures a gooey top and it looks pretty too.
Frequently asked questions
Muffin cases are of course the easiest way to make muffins but if you don’t have any, you can either grease the tin well or use parchment paper. Cut parchment paper into squares or circles, depending on the size of your muffin tin. Each square should be large enough to fit into the muffin cups and have some overhang for easy removal after baking. After cutting these squares, press the parchment paper squares into the muffin tin cups, moulding them to fit the shape. Use your fingers to press the paper against the sides and bottom of each cup, folding and gathering the edges of the parchment as you go around.
For this recipe, the best type of chocolate would be good quality dark chocolate, around 70% cocoa solids. This one from Green & Black’s is a firm favourite: Dark Cooking Chocolate 70% Cocoa. Otherwise, this is a great brand too: Callebaut Finest Belgian Dark Chocolate and easy to buy via Amazon! Buying chocolate in bulk is a cost-effective way to bake too.
These chocolate chunk muffins are extra moist as they use buttermilk to make sure that the muffins don’t dry out in the oven. If you don’t have it, mix 2 tsp of lemon juice with 200ml milk and set aside for 5 minutes. Then mix in as you would the standard buttermilk in the recipe
Storage & Freezing Instructions
To store: Store in an airtight container for up to 5 days.
To reheat: If you like the chocolate chunk muffins with melted chocolate, I like to heat a muffin in the microwave in 20 second bursts until warmed and the chocolate softened.
To freeze: Cool completely then add to a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature until totally defrosted and enjoy.
Make ahead: These keep well for up to 5 days but I do think they are best when freshly baked, up to 1 day in advance.
Recipes you might enjoy
If you liked these chocolate chunk muffins, you will love my recipes for Brown Butter Banana Loaf, Banana Chocolate Chunk Muffins and this Creamy Coffee Tiramisu Cake. My Sprinkle Sponge Cake and Moist and Simple Chocolate Cake are both classic.
Lunch Recipes
Torta Pasqualina
Easy Dessert Recipes
Hot Cross Bun Bread and Butter Pudding
Easy Baking Recipes
Mini Egg Cookies
Easy Dinner Recipes
Asparagus Risotto (Risotto Agli Asparagi)
Made this recipe and loved it?
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Chocolate Chunk Muffins
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, even if you don’t like coffee, you should add it as you can’t taste the coffee taste but it enhances everything else!
- pinch of salt
- 200 g dark chocolate, chopped into chunks
Instructions
- Heat the oven to 180c fan/200c regular/400F. In a bowl combine the flour, sugar, cocoa powder, bicarbonate of soda and salt.
- Then in a separate bowl mix the wet ingredients together.
- Pour the wet ingredients into the dry and mix together. Then add the chopped chocolate and mix briefly.
- Scoop into a lined muffin tray with 6 holes and bake for 20 mins or until a skewer inserted into the muffin comes out clean with just a few moist crumbs. Leave to cool for 10 minutes before removing from the muffin tin and allowing to cool completely (although I do love these warm since the chunks of chocolate are all melted and gooey!)
Hi, may I know what size of the muffin holder is best for this recipe? Will it be bigger than 3oz liner?
It shouldn’t be any bigger than 3oz, standard muffin size is usually a 5cm base. Don’t worry too much about the size, different sizes will all be delicious – just keep an eye on the cooking time.
i’ve had a muffin phase where i baked a lot of muffins and these ones are the best
Ive made these muffins a couple of times and they are a big hit in our house with adults and kids alike.
I’m looking forward to trying it out with the addition of some Christmas chocs.
Delicious and simple to make, thank you!
Amazing! The flavour it’s perfect!