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Chocolate Chunk Muffins

Warm, soft muffins with rich, melty chocolate chunks that bring comfort and joy.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 300 g 300 g plain flour
  • 180 g 180 g sugar
  • 60 g 60 g cocoa powder
  • 1 tsp 1 tsp bicarbonate of soda
  • 1 tsp 1 tsp instant coffee powder
  • 1 pinch Pinch of salt
Wet Ingredients
  • 250 ml 250 ml buttermilk Don’t skimp on the buttermilk for tenderness.
  • 120 ml 120 ml vegetable oil
  • 2 pieces 2 eggs Use fresh eggs for fluffiness.
  • 1/2 tsp 1/2 tsp vanilla extract
Chocolate
  • 200 g 200 g dark chocolate (chopped into chunks) Dark chocolate makes it extra rich.

Method
 

Preparation
  1. Preheat your oven to 180°C fan / 200°C regular / 400°F and line a muffin tray with 6 paper liners.
  2. In a large bowl, mix the dry ingredients: flour, sugar, cocoa powder, bicarbonate of soda, and a pinch of salt. Stir well until combined.
  3. In a separate bowl, whisk together the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract.
  4. Slowly pour the wet mixture into the dry ingredients. Gently blend until just combined—it’s okay if there are a few lumps.
  5. Add the dark chocolate chunks and fold them in briefly.
  6. Scoop the batter into the prepared muffin tray, filling each cup about two-thirds full.
Baking
  1. Bake for 20 minutes or until a skewer inserted comes out clean with just a few moist crumbs clinging to it.
  2. Allow the muffins to cool for 10 minutes in the tray, then turn them out onto a wire rack to cool completely (or enjoy them warm with gooey chocolate!).

Notes

For extra tips, check out the video. Avoid overmixing for fluffy muffins. Add a dash of cinnamon or walnuts for variation.