Chocolate Chunk Muffins

close-up photo of a plate of Chocolate Chunk Muffins

As I mentioned in my One Bowl Brownies post, I’ve had a serious craving for chocolate lately. I haven’t yet tried to make chocolate muffins, and it’s been on my to-do list. There have been so many chocolate muffin recipes that I’ve browsed through. I finally settled on a chocolate chunk muffin recipe by Dorie Greenspan as I’ve had a lot of success with her recipes.

photo of chocolate muffins on a baking rack

I found the recipe from Susi’s Kochen Und Backen Adventures. The recipe seemed everything I was looking for. A muffin that is a muffin rather than a cupcake, but still intensly chocolate.

close-up photo of a plate of muffins

The muffins were good. The batter wasn’t too sweet, and the chocolate chip chunks added a more intense chocolatey taste. I’ll probably be testing out a couple more recipes since this was my first.

Chocolate Chunk Muffins on a plate

Chocolate Chunk Muffins

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast
Cuisine: American
Servings: 12
These muffins have an intense chocolate flavor without being too sweet.

Ingredients:

  • 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

Directions:

  1. 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.

  2. 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.

  3. 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.
  4. 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. 

  5. 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.

Notes:

Dorie Greenspan recipe, found on Susi's Kochen Und Backen Adventures

Nutrition Facts
Chocolate Chunk Muffins
Amount Per Serving (1 muffin)
Calories 254 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 32mg11%
Sodium 184mg8%
Potassium 252mg7%
Carbohydrates 35g12%
Fiber 2g8%
Sugar 15g17%
Protein 4g8%
Vitamin A 250IU5%
Calcium 88mg9%
Iron 2mg11%
Net Carbs 33g66%
* Percent Daily Values are based on a 2000 calorie diet.
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. All images and content are © Kirbie's Cravings.

Chocolate Chunk Muffins

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