Chocolate Chunk Muffins
Deliciously moist muffins filled with rich chocolate chunks, perfect for any occasion.
Ingredients
Wet Ingredients
- 250 ml Buttermilk Adds depth of flavor and moisture.
- 120 ml Vegetable Oil Ensures muffins remain light and fluffy.
- 2 pieces Eggs Adds richness and binds the mixture.
- 1/2 tsp Vanilla Extract Enhances the flavor profile.
Dry Ingredients
- 300 g Plain Flour The backbone of the mixture.
- 180 g Sugar Balances cocoa and chocolate flavors.
- 60 g Cocoa Powder Provides rich chocolate flavor.
- 1 tsp Bicarbonate of Soda Helps muffins rise.
- 1 tsp Instant Coffee Powder Intensifies chocolate flavor.
- Pinch Salt Enhances all flavors.
Chocolate Chunks
- 200 g Dark Chocolate (Chopped into Chunks) Creates gooey pockets in muffins.
Instructions
Preparation
- Preheat the oven to 180°C fan/200°C regular/400°F.
- In a large mixing bowl, combine flour, sugar, cocoa powder, bicarbonate of soda, and salt. Whisk together.
- In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour wet ingredients into dry ingredients. Gently fold until just combined.
- Fold in the chopped dark chocolate.
- Scoop batter into a lined muffin tray, filling each hole approximately two-thirds full.
Baking
- Bake for 20 minutes or until a skewer inserted comes out clean.
- Let cool in the tray for about 10 minutes before removing. Cool completely on a wire rack.
Notes
Use room temperature ingredients for a consistent batter. Don't overmix the wet and dry ingredients to keep muffins light. Check for doneness a few minutes before the bake time ends.