Chocolate Chunk Muffins
These delightful Chocolate Chunk Muffins are easy to make and offer a warm, gooey chocolate experience perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups All-purpose flour Can substitute with whole wheat flour
- 1 cup Granulated sugar Coconut sugar can be used for a healthier twist
- 1/2 cup Brown sugar Maple syrup can be used as a substitute
- 2 tsps Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt A pinch to balance sweetness
Wet Ingredients
- 2 Eggs Flax eggs can be used for a vegan version
- 1 cup Milk Almond or oat milk can replace dairy
- 1/2 cup Unsalted butter Coconut oil or unsweetened applesauce are good alternatives
Main Ingredient
- 1 cup Chocolate chunks Dark or white chocolate chunks can be used
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
- In another bowl, beat the eggs and mix in the milk and melted butter until well combined.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix; it’s okay if the batter is a bit lumpy.
- Fold in the chocolate chunks.
- Divide the batter evenly into the muffin tin, filling each cup about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before transferring them to a wire rack.
Notes
Make a double batch and freeze for later. Reheat in the microwave for 20 seconds.