Chocolate Chunk Muffins

Delightful and moist chocolate chunk muffins that are quick to prepare and perfect for family gatherings or a satisfying snack.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 6 muffins

Course: Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

Wet Ingredients

250 ml buttermilk Adds moisture and richness; can be substituted with dairy-free almond milk mixed with lemon juice.
120 ml vegetable oil Keeps muffins moist; can be substituted with melted coconut oil or applesauce.
2 pieces eggs Binds the ingredients; for egg-free, use flax eggs (1 tbsp ground flaxseed with 3 tbsp water).
1/2 tsp vanilla extract Enhances flavor; consider almond extract for a twist.

Dry Ingredients

300 g plain flour The base for the muffins; whole wheat flour can be used for added nutrition.
180 g sugar Sweetens the muffins; can reduce amount for a less sweet treat or substitute with honey or maple syrup.
60 g cocoa powder Provides the chocolate flavor; ensure it’s unsweetened.
1 tsp bicarbonate of soda A leavening agent for rise; ensure it's fresh for best results.
1 tsp instant coffee powder Enhances chocolate flavor; can be omitted.
pinch salt Balances sweetness.

Chocolate

200 g dark chocolate (chopped into chunks) Melts into gooey pockets; adjust type based on preference.

Method

Preparation

Preheat the oven to 180°C fan/200°C regular/400°F.
In a mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, bicarbonate of soda, and salt. Whisk to mix evenly.
In a separate bowl, whisk together the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and mix gently until just combined to avoid dense muffins.
Fold in the chopped dark chocolate chunks carefully.
Scoop the batter into a lined muffin tray, filling each hole about three-quarters full.

Baking

Bake for 20 minutes or until a skewer inserted comes out clean with a few moist crumbs.
Allow the muffins to cool for about 10 minutes before removing them from the tin.

Notes

For extra chocolate flavor, sprinkle some additional chocolate chunks on top before baking. Store in an airtight container at room temperature for up to three days or freeze for up to three months.