These chocolate chunk muffins are a special treat you can make for breakfast, brunch, or as a snack with a cup of coffee. They have an intense chocolate flavor, but they’re not overly sweet. If you want to satisfy a chocolate craving these chocolate muffins are the perfect way to do it.
I’ve had a serious craving for chocolate lately and have been trying out different recipes for one-bowl brownies, lava cakes, and cupcakes. Next up? These chocolate chunk muffins. They’re the perfect way to treat yourself.
Chocolate muffins have been on my list for a while now and I’ve browsed lots of different recipes. I finally settled on a recipe by Dorie Greenspan. I’ve enjoyed her other recipes like world peace cookies and almond tea cake so I was excited to give her chocolate chunk muffin recipe a try.
I found Dorie’s recipe on Susi’s Kochen Und Backen Adventures and it was just what I was looking for – a muffin that is a muffin rather than a cupcake, but still intensely chocolate. The recipe was first published in the cookbook, Baking: From My Home to Yours.
- You will need two bowls for the recipe – one to mix the wet ingredients and another to mix the dry ones. Doing it this way makes it easy to incorporate the flour and other dry ingredients without overmixing the batter.
- The recipe calls for buttermilk and I don’t recommend substituting regular milk. Buttermilk not only gives the muffins a subtle tangy flavor, but it also helps soften the gluten in the flour so your muffins have a nice tender crumb.
- For the chocolate, you can chop a semisweet chocolate bar or use semi-sweet chocolate chips. Whichever you use I recommend using a high-quality brand. I used Ghiradelli chocolate chips.
- When you bake the muffins it’s a good idea to check them about 10 minutes before the end of the recommended cooking time. Use a toothpick to check the center of a few muffins – it should come out clean with no raw batter on it. You can always leave them in the oven longer, but if you overbake them there’s nothing you can do.
How to Store Them
These muffins will keep well for a few days in an airtight container. Or you can keep them in the refrigerator for up to a week. If you want to freeze them, let them completely cool, wrap them tightly, and keep them in a freezer-safe bag. They will keep up to three months.
I enjoyed these muffins. Sometimes muffin recipes come out more like cupcakes, but the batter for these wasn’t too sweet, and the chocolate chip chunks added a more intense chocolatey taste.
Chocolate Chunk Muffins
- 6 tbsp (3/4 stick) unsalted butter
- 4 oz bittersweet chocolate coarsely chopped (I used bittersweet baking chips by Ghiradelli)
- 2 cups all-purpose flour
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder sifted
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups buttermilk
- 1 large egg
- 1 tsp pure vanilla extract
- Center a rack in the oven and preheat the oven to 375°F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Place the muffin pan on a baking sheet.
- Melt the butter and half of the chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from the heat.
- Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don't worry about being through - a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Dived the batter evenly among the muffins cups.
- In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined.
- Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.