There is nothing like a good muffin, fresh out of the oven. Especially when that muffin is studded with chocolate. But would you rather have your muffin with chocolate chips or lots of dark chocolate chunks? I’m guessing you chose the chocolate chunks. I get you.
Here is why I love this recipe:
- This recipe comes together in 30 minutes from start to finish. Not bad for bakery-quality muffins straight from the oven.
- A sprinkle of sugar at the end gives these muffins a nice crispy top that pops right off (the proper way to eat a muffin, in my opinion), and the addition of greek yogurt gives them a moist, fluffy middle. I recommend using full-fat Greek yogurt, but you can also use non-fat yogurt, plain yogurt, or sour cream. Use what you have in the fridge.
- This recipe makes about nine muffins and makes for a filling breakfast, dessert or afternoon snack (or all of the above, if you’re so inclined). Store the muffins in an airtight container at room temperature. Or, make a big batch of them and freeze some for later. To freeze, let the muffins cool to room temperature on your countertop and then place them in a freezer bag in a single layer.
If you have any questions or feedback about this recipe, let me know in the comments below!
Chocolate Chunk Muffin Recipe
1 ½ cups flour
1 ½ tsps baking powder
½ tsp baking soda
¾ tsp salt
6 tbsps unsalted butter, at room temperature
¾ cup granulated sugar, plus more for sprinkling
1 egg, at room temperature
¾ cup greek yogurt
2 tsps vanilla
6 ounces dark chocolate (3/4 cup), chopped
- Preheat the oven to 425°F. Line 9 muffin cups with liners and set aside.
- In a small bowl, mix the flour, baking powder, baking soda, and salt. Set aside.
- In a separate bowl with a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and sugar on high until light and fluffy, about 3 minutes. Add the egg and beat for an additional minute. Add the yogurt and vanilla, and beat until everything is combined.
- Slowly add the dry ingredients to the wet ingredients, mixing until the batter begins to come together but is not fully incorporated. Fold the chocolate into the batter, stirring until just combined. The batter will be thick!
- Scoop the batter into the prepared muffin tins, filling them just shy of the top of the liner. Fill any empty muffin cups halfway with water. This prevents your pan from burning or warping in the oven. Sprinkle tops with granulated sugar.
- Bake for 5 minutes at 425°F, then turn the oven down to 375°F and bake for an additional 15 minutes until the muffins are golden brown. Allow the muffins to cool for at least 5 minutes before eating. Enjoy!
If you like this recipe, try my Chocolate Peanut Butter Banana Bread.
If you decide to make this recipe, consider tagging @chrissymeetsworld on Instagram!