Muffins are breakfast food and these chocolate chunk muffins are good excuse to have chocolate for breakfast. Yes!!! its nothing wrong in craving for chocolate in breakfast :-D. Although, I think it will not be fair to us and to these muffins to specify a time in the day for them. They are such a delight to have at any time. I would say they are more of a cupcake rather than a muffin but of course without frosting.

A chocolate cake baked in a muffin pan with chunks of chocolate. I always like to have them warm fresh from the oven before the chocolate chunks solidifies. Even if they are not fresh out of the oven I just reheat them before serving. These muffins are not to sweet at all which makes them perfect to have with jam or jelly and a hot cup of tea or coffee. The recipe calls for bittersweet chocolate but you can always use milk chocolate if you like the taste better. As far as I am concerned for chocolates I can say only one thing “The bitter the better”.

These muffins are easy to prepare. Just sift, whisk and bake. Try them out and Enjoy !!!!!

Chocolate Chunk Muffins
  • 6 tablespoon unsalted butter
  • 4 ounces bittersweet chocolate
  • 2 cups all purpose flour
  • 2/3 cup sugar
  • 1/3 cup (sifted) unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups butter milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 375 F or 190 C. and line the muffin pan with cupcake liners. Set aside.
  2. In a small bowl combine butter and half of the chopped chocolate and melt either over a pot of simmering water or in the microwave. (If using microwave take care not to over do it as chocolate can burn). Set a side.
  3. In a large mixing bowl whisk the dry ingredients together (flour. sugar, cocoa, baking powder, baking soda and salt).
  4. In a measuring cup or a small bowl whisk the eggs, buttermilk and vanilla extract.
  5. Now pour in the buttermilk mixture, the melted butter mixture and the remaining chocolate chunks onto the flour.
  6. With a rubber spatula or a wooden spoon gently fold in all the ingredients together. Fold until just combine.
  7. You will find the batter chunky and not smooth. This is the way it should be. Don\’t over mix to get it smooth otherwise your muffins will be tough.
  8. Pour this batter evenly in the muffin pans and bake for 20 minutes.
  9. When they are baked transfer the muffins onto a wire rack to cool to room temperature. Enjoy !!