What is the best way to make chocolate chunk muffins?

The best chocolate chunk muffins recipe uses creamed butter, Greek yogurt, and chopped dark chocolate for moist, bakery-style results. Bake at 425°F for 5 minutes, then 375°F for 15. Fill muffin liners to the brim and dust with sugar for golden fluffy tops and deep chocolate flavor.

How do I know when chocolate chip muffins are done ?

Your chocolate chunk muffins recipe is ready when the tops turn golden and gently spring back when pressed. A toothpick inserted into the center should come out clean or with a few moist crumbs. Avoid overbaking. I usually check around the 17 minute mark to keep the interior soft and fluffy.

How can I make a muffin recipe more moist ?

Use full fat Greek yogurt or sour cream to add moisture to your chocolate chunk muffins recipe. Cream the butter and sugar for at least three minutes, and be careful not to overmix the batter. For best results, store the muffins in an airtight container with a paper towel to help retain their moist texture.

How long do chocolate muffins keep ?

This chocolate chunk muffins recipe stays fresh for two to three days at room temperature when stored properly in an airtight container. For longer storage, freeze them for up to three months. When ready to eat, thaw overnight or microwave for 20 seconds to bring back their soft crumb and rich chocolate flavor.

How long should I bake muffins for

Bake the chocolate chunk muffins recipe at 425°F for five minutes, then lower the temperature to 375°F and continue baking for another fifteen minutes. This two temperature method helps create tall, bakery style muffin tops while ensuring the center cooks evenly without drying out. Total baking time is twenty minutes.

Chocolate Chunk Muffins Recipe: 5 Fluffy Secrets

Description

These chocolate chunk muffins are rich, fluffy, and packed with dark chocolate in every bite. Made with Greek yogurt and butter, these bakery-style oven-baked muffins rise tall and stay moist for days. Perfect for breakfast or dessert, they cool beautifully on a muffin cooling rack and are freezer-friendly.

Ingredients

Scale

6 tablespoons butter, room temperature

3/4 cup granulated sugar

1 large egg, room temperature

3/4 cup non-fat Greek yogurt

2 teaspoons vanilla extract

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

5 ounces dark chocolate, chopped

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Instructions

1. Preheat oven to 425°F. Line 9 muffin tins with liners.

2. In a stand mixer, cream the butter and sugar on high for 3 minutes until light and fluffy.

3. Beat in the egg for 1 minute, then add Greek yogurt and vanilla and mix until combined.

4. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

5. Gradually add dry mixture to wet, mixing until mostly combined.

6. Fold in chopped chocolate. Batter will be thick.

7. Scoop into liners, filling each just below the top. Sprinkle with sugar.

8. Bake at 425°F for 5 minutes. Reduce oven to 375°F and bake 15 more minutes.

9. Cool in pan for 5 minutes, then transfer to a muffin cooling rack to finish.

Notes

Use full-fat Greek yogurt or sour cream for best texture.

Don’t overmix the batter—fold gently after dry ingredients are added.

Muffins can be stored in an airtight container for 3 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 260
Sugar: 18g
Sodium: 230mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg