Chocolate Chunk Muffins Recipe
A hot oven start gives the muffins a fast burst of oven spring for tall, domed tops, then dropping the temperature lets the centers finish baking without drying out the edges. Chopping a bar of chocolate instead of using chips creates bigger, craggier pockets of melted chocolate throughout the crumb.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 12
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs, large
- 1 cup whole milk
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1 1/2 cups bittersweet chocolate, chopped into chunks
- 2 tbsp turbinado sugar, for topping (optional)
Nutrition per serving
- Calories
- 338
- Protein
- 5g
- Carbs
- 42g
- Fat
- 17g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- 2In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- 3In a separate bowl, whisk the eggs, then whisk in the milk, melted butter, and vanilla until smooth.
- 4Pour the wet ingredients into the dry ingredients and fold with a spatula just until the streaks of flour disappear; a few small lumps are fine.
- 5Fold in the chocolate chunks, reserving a small handful to press onto the tops.
- 6Divide the batter evenly among the muffin cups, filling each all the way to the top. Scatter the reserved chocolate chunks and the turbinado sugar over the tops.
- 7Bake at 400°F (205°C) for 5 minutes, then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15-17 minutes, until a toothpick inserted into the center comes out with only a few moist crumbs.
- 8Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
Tips & variations
- Chop a bar of bittersweet or semisweet chocolate into rough chunks instead of using chips; chunks melt into bigger, craggier pockets rather than staying as uniform little dots.
- Swap 1/4 cup of the milk for 1/4 cup sour cream for a denser, more bakery-style crumb.
- Toss the chocolate chunks with a spoonful of the dry flour mixture before folding them in to keep them from sinking to the bottom.
- For jumbo muffins, use a jumbo tin, fill the cups nearly to the top, and add 8-10 minutes to the second bake stage.
Storage & reheating
Store cooled muffins in an airtight container at room temperature for up to 3 days; refrigeration dries them out faster than it helps. To freeze, wrap individually and freeze for up to 3 months, then thaw at room temperature or microwave from frozen for 30-45 seconds. Refresh day-old muffins in a 300°F (150°C) oven for about 5 minutes to re-crisp the tops.
Tips from the Tulo kitchen
- Weighing the flour instead of scooping it with a measuring cup prevents packing in extra flour, which is the most common reason muffins turn out dense.
- Letting the filled batter sit in the tin for 10 minutes before baking gives the baking powder a head start and can produce a slightly taller dome.
FAQ
Can I use chocolate chips instead of chunks?
Yes. Chips hold their shape and give a more uniform bite, while chunks cut from a bar melt into bigger, marbled pockets throughout the muffin.
Why did my muffins turn out flat instead of domed?
Overmixed batter loses the air needed for rise, and an oven that hasn't fully preheated won't deliver the quick burst of heat that forms a dome in the first few minutes.
Can I make mini muffins with this batter?
Yes. Use a mini muffin tin, fill each cup about three-quarters full, and reduce the second-stage bake time to roughly 8-10 minutes.
How do I keep the chocolate from sinking to the bottom?
Toss the chunks in a spoonful of the dry flour mixture before folding them into the batter; the flour coating helps them stay suspended instead of settling.