Chocolate Chunk Muffins
Chocolate batter, chocolate chunks, all baked into a deliciously moist muffin. These are the best chocolate chunk muffins ever.
Servings: 6 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!)
Notes
Scroll up for a step by step guide on how to make chocolate chunk muffins.
To store: Store in an airtight container for up to 5 days.
To reheat: If you like the 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.
Buttermilk: if you can’t find buttermilk, mix 200ml milk with 2 teaspoon of white wine vinegar or lemon juice. Let it sit for at least 5 minutes then add it to the batter when called for.
Chocolate: swap the dark chocolate for milk chocolate or dark chocolate if you want to mix it up!
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.