Chocolate Chunk Muffins


These are REAL chocolate muffins.  A lot of the muffins sold in coffee shops are really cupcakes being packaged and sold as muffins.  Pshhh…they’re just a bunch of muffin posers.  Muffins are drier, have a coarser crumb, are less sweet, and are made via a different baking method.  These are also a lot easier to make.  No stand mixer needed, no hand mixer needed.  Just some good old elbow grease, a couple bowls, a spatula, and a whisk.

Just remember to leave the batter nice and lumpy. If you stir it until it’s smooth and consistent and you don’t see any more flour, you have stirred too much.  It’s kind of hard to tell with the lighting, but if you look closely you will see there is unmixed cocoa powder and lumps in my batter:

Nothing wrong with a few lumps.  I’m convinced the Black Eyed Peas were secretly singing about muffins in that “Lovely Lady Lumps” song.  Just kidding.  What happens if you overmix?  Drier muffins.  Now you wouldn’t want that, would you?  Next, use a disher to drop scoops of batter into the muffin tin, filling the cups completely:

Put the muffins in the oven and bump the temperature up to 400 degrees F.  Bake for 20 minutes, until the interior of the muffin is 200 degrees on an instant read thermometer.

Chocolate Chunk Muffins

Yield: 12 muffins

Ingredients:

  • 9½ oz all purpose flour (about 2 cups)
  • 3½ oz cocoa powder (about 3/4 cup)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1½ cups sugar
  • 2 extra large eggs
  • 8 tbsp unsalted butter, melted
  • 1 cup plain yogurt (or buttermilk)
  • 1 tbsp vanilla extract
  • 1½ cups chocolate chunks or chocolate chips

Directions:

  1. Preheat the oven to 375 degrees F. Line a muffin tin with paper cups.
  2. Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Toss the chocolate chunks into the dry ingredients (coating the chocolate chunks with flour prevents them from sinking to the bottom of the muffin while baking).
  3. Whisk together the sugar, butter, eggs, yogurt, and vanilla until well blended and consistent.
  4. Stir the wet mixture into the dry and stop stirring when the flour has disappeared, but there are still lumps. If you stir it until it's smooth and consistent and you don't see any more flour, you have stirred too much. Overmixing will yield a drier muffin.
  5. Use a disher to drop scoops of batter into the muffin tin, filling the cups completely.
  6. Put the muffins in the oven and bump the temperature up to 400 degrees F. Bake for 20 minutes, until the interior of the muffin is 200 degrees on an instant read thermometer (or a toothpick inserted into the center comes out clean).

Notes

Recipe adapted from Alton Brown's Chocolate Muffins #7 from his book I'm Just Here For More Food.

http://www.fifteenspatulas.com/chocolate-chunk-muffins/

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Leave a Comment

  • avatar Allison May 25, 2011, 1:08 am

    The fact that they billow up at the top is just so attractive……the only thing better than chocolate is even more chocolate! Thanks for the awesome recipe. Yet one more clever excuse to work dessert into every meal of the day…..

    Reply
  • avatar As Freedom Is A Breakfast Food May 25, 2011, 1:44 pm

    I love this! I’m definitely going to try it out…looks like one amazing recipe!

    Reply
  • avatar Katarina May 25, 2011, 8:29 pm

    These muffins look so delicious!

    Reply
  • avatar Twin Bed Frame December 4, 2011, 11:20 pm

    You couldn’t be more correct!!

    Reply
  • avatar Charity January 20, 2013, 9:50 pm

    I had a muffin at a restaurant that looked similar to this one but it had cherries in it. The cherries were either maraschino or pie filling cherries. Do you think I could add cherries to this recipe?

    Reply
    • avatar Joanne Ozug January 21, 2013, 10:03 am

      Hi Charity, yes you could add cherries, I’d probably only do 1 cup of chocolate chips and then add 1/2 cup of chopped cherries. Let us know how it turns out if you try!

      Reply
  • avatar Shuba February 20, 2014, 9:46 pm

    I made this and it tasted so awesome. It was extremely moist too. This recipe is a keeper.

    The only thing I would change is the sugar, I would reduce it to 1 cup or less. I reduced the sugar a little and used brown sugar but it was still quite sweet. But if you have a sweet tooth, the recipe is perfect as it is.

    Reply
    • avatar Joanne Ozug February 23, 2014, 11:54 am

      Hi Shuba, that’s fantastic! I’m glad you were able to adjust the recipe to fit your tastes, and you can definitely tweak it further. Happy baking!

      Reply

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