Chocolate chunk muffin- Bakery Style!

Chocolate chunk muffin is the easiest dessert to make when you’re craving something chocolatey. If you’re looking to grab a quick bite then these are a great breakfast or snack option, you will just need a great cup of coffee or some hot milk to pair your cute little gram-worthy treat with.

But when it comes to breakfast the one that tops my list of easy-peasy, quick recipes is this Peanut butter overnight oats without chia seeds because I love peanut butter, and the other one that is a great and unique variation to overnight oats is Strawberry and Kaffir lime Overnight Oats however, enough of these healthy options for now because now it’s time we both take a day off and indulge our senses in this melt-in-your mouth Chocolate Chunk Muffin.

So let’s dive right in and bake these warm chocolatey muffins, cause when it comes to chocolate and muffins….I ain’t waiting and neither should you.

Oh and btw, if you’re a health freak looking to check out some other muffin recipes, please check out these two healthy recipes Carrot Raisin Muffins and Healthy Whole Wheat Banana Muffins. They’re perfect for adding variety to your daily breakfast and snacking options.

Table of contents:

• Equipment required
• Ingredients required
• Procedure
• Step-by-step picture
• FAQ
• Recommended recipes
• Recipe Card

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What equipment do I need to make a Chocolate chunk muffin?

– Silicon Muffin Mold of 6

This non-stick muffin mold has come in handy every time I want to make muffins. Easy to clean and easy to pop out cute little muffins.

–Big Bowl

To mix my wet and dry ingredients.

–Whisk

To whisk egg and sugar mixture.

–Set of teaspoons and tablespoons

This stainless-steel measuring spoon set is durable and perfect for measuring dry ingredients. I use the one that my pastry college provided to me. I did use the plastic ones, but let me tell you, yes, they may look boring, but stainless steel is best for long-term and safe use.

–Spatula

To help fold and mix the batter.

–Weighing Scale

Well, you won’t get the recipe right if the measurements are wrong, and in baking, measuring your ingredients plays a vital role, so make sure you get your hands on this weighing scale.

-Chef’s Knife

A set of good chef knives is essential on your culinary journey. Here is the knife that I use.

-Sieve

Always sift the dry ingredients like all-purpose flour, and cocoa powder to ensure there are no lumps and impurities.

-Small Bowl

To make the coffee decoction.

It’s always a good idea to consider the equipment needed for every beginner baker, because I was once a beginner too, so I have curated this list for you to check out and level up.

What ingredients do I need to make Bakery Style Chocolate chunk muffin?

All-purpose flour :

All-purpose flour works best for making muffins as it helps give the basic structure to the muffins which is why they hold the shape. Make sure you do not overmix the flour while mixing the dry and wet ingredients to avoid gluten formation. It is also okay if you have cake flour which will result in a softer muffin.

For those of you with gluten sensitivities or preferences, I’ve got you covered with this recipe here for your sweet cravings.

Seviyan ki Kheer || Seviyan Payasam

This one here is a gluten-free bread, which you can try making for breakfast

Castor sugar:

Castor sugar provides our muffins with the desired sweetness and also helps add moisture making our muffins more enjoyable just the way they are in bakeries.

Dutch-processed Cocoa powder:

There are two types of cocoa powder one is Dutch-processed cocoa powder which I have used for this recipe and the other one is natural processed cocoa powder. The difference between the two is that Dutch-processed cocoa powder has potassium carbonate which gives the bitter tones and natural processed cocoa powder is more sweet and chocolatey. It is okay to use Dutch-processed cocoa powder because it is more easily available and also a cheaper alternative to naturally processed cocoa powder.

If you have naturally processed cocoa powder go ahead and use it and the brand I recommend you get is Callebaut. In this recipe, I have used Dutch-processed cocoa powder and for this cocoa powder, you need not worry about bitter tones in the muffin as we use just enough sugar to cut that off.

Baking powder:

Baking powder helps us in two ways in this recipe. First is that it gives the desired rise to our muffins and it helps you store the batter a bit longer if you do not intend to make the muffins immediately.

Salt:

Salt enhances the chocolate flavor giving the muffins more depth.

Egg:

It is used to provide richness and moistness to our muffins resulting in the perfect bakery-style chocolate chunk muffin. Egg has two parts one is the yolk which has fat and this is where your muffin derives the richness from and the second is the white part which has more water content that helps provide your muffin with just the right amount of moisture.

Milk and vinegar:

I have used milk and vinegar to make homemade buttermilk(please refer to the procedure to know how). Buttermilk helps your muffins by keeping them moist and also gives them the perfect soft crumb texture.

I’ve used buttermilk again in this recipe to make these beautiful and great tasting cookies, you will definitely be tempted to make them by just a glance of these beauties, here they are:

Red Velvet white chocolate chip Cookies

Refined oil:

Refined oil will interfere with the gluten formation while mixing the muffin batter and will help make our muffin soft and light. Unlike butter, refined oil maintains its liquid form at room temperature as compared to butter fat and can solidify even at room temperature which makes refined oil the ideal choice to get the perfect texture and soft light crumb for our muffins.

Coffee:

To make the coffee decoction and honestly, I love coffee a bit too much, which is why I add them without a thought in recipes that would elevate by just a hint of it. If you are a coffee addict then I recommend you try this No churn coffee ice cream recipe without eggs because we all know it is the season to indulge in cold treats like these.

Milk:

Hot milk to mix with coffee and make a coffee decoction.

Couverture Chocolate:

Couverture chocolate has a high amount of cocoa butter which gives you a smooth melt-in-your-mouth experience with every bite of your double chocolate muffin.

Suppose you ask, why call it a double chocolate muffin? In that case, the answer is because it uses two kinds of chocolates, one is cocoa powder and the second is the couverture chocolate that we use, so a good couverture chocolate will help in making great-tasting and good-quality muffins.

And speaking of couverture chocolate, have you tried our Brown Butter Espresso Chocolate Chip Cookies? This one here is another melt-in-the-mouth treat that shows you how couverture chocolate can be used in a delightful cookie form. I highly recommend you try them out and thank me later once you become a fan!!!

 

Step-by-step pictures on how to make Bakery Style Chocolate chunk muffin?

How to make Bakery Style Chocolate chunk muffin?

Pre-prep for the double chocolate muffins:

Preheat the oven to 180 degrees centigrade(356 degrees Fahrenheit). 

In a big bowl sift all the dry ingredients like all-purpose flour, dutch processed cocoa powder, salt, and baking powder which ensures our dry ingredients are free from any lumps and other impurities.

Now while our oven is getting heated and the dry ingredients are sieved, it is time we make the buttermilk for use in making the muffins. To make buttermilk, add 80 grams of milk to a bowl(note the milk should be boiled and should be at room temperature). To this milk now add the vinegar and let it sit for about 5 minutes, this is the easiest way to make buttermilk at home if you don’t have a store-bought buttermilk handy.

It’s now time to prepare our coffee decoction which will add a subtle hint of coffee flavor to our muffins making them more delicious. Take a small bowl and add the remaining milk(make sure milk is hot- necessary to make our coffee decoction), now add coffee and mix well to prepare the coffee decoction and keep it aside.

Chop the couverture chocolate into chunks which will be added to the chocolate chunk muffin batter, keep some chunks aside for use later.

Preparing the muffin batter:

To prepare the muffin batter, in a separate bowl add the egg and castor sugar and beat well using a hand blender or a whisk till it turns a little foamy(see pictures for reference). 

Add the buttermilk and coffee decoction to this beaten sugar and egg and whisk again. Lastly, add the refined oil to the wet ingredients and mix it well one more time. 

Gradually add all the dry ingredients to this wet mix and start folding the batter nicely but don’t overmix. 

Once mixed well add the chopped chocolate chunks and ensure they are distributed evenly in the batter also keep some aside to top the muffins later. 

In case you’re left with chocolate chunks after making the muffins obviously and if you’re wondering what could be done instead of just eating them, then here is a great and easy recipe to which you can add the chocolate chunks.

Baking the chocolate chunk muffin:

Take 60-gram portions of the batter or divide the batter into 6 equal parts. Pour the batter into the silicon muffin molds ensuring each mold is about 3/4th full top each muffin mold with the additional chocolate chunks.

I have used silicon muffin molds since they are easy to use, and work well for any kind of muffin recipe, however, you can also use aluminum muffin molds or steel muffin molds with paper muffin molds inside. If you want to make the paper molds at home, take big square pieces of brown paper or parchment paper, place a cup or glass over it, and fold to get the desired mold shape.

Place the molds on a baking tray and gently place it inside the preheated oven. Bake the muffins for about 20 minutes at 180 degrees centigrade(356 degrees Fahrenheit). To check if the muffins are done, insert a knife or a skewer inside the muffin, if it comes out clean that means the muffins are baked to perfection.

Allow the muffins to cool for a few minutes in the molds before you grab a bite. Serve the warm chocolate chunk muffins with milk or enjoy them as it is.

Other chocolate-loaded recipes for you to try:

Gluten-free chocolate cake

Fudge brownies with Peanut Butter

Iced chocolate recipe easy

Frequently Asked Questions about the chocolate chunk muffin recipe:

How important is the pinch of salt in the recipe, and can I omit it if I’m watching my sodium intake?

I have added salt to this recipe because it brings out more depth in the chocolate flavor however, if you’re watching your sodium intake, you can totally omit salt.

Are there any alternatives to eggs that I can use to make the chocolate chunk muffin egg-free?

It is hard to say no to something chocolatey that is this good however to make this an egg-free dessert that you can enjoy when your heart desires something chocolatey please add an equal amount of yogurt to this recipe.

If you’re looking to omit egg, here is another great eggless treat for you to try and indulge in when you crave something sweet and chocolatey Choco Lava Cake Eggless Recipe.

Can I use a non-dairy milk substitute instead of regular milk, such as almond milk or soy milk?

Use any plant-based milk instead of regular milk. Cashew milk would be a good substitute as it is high in fat and helps make the chocolate chunk muffins taste rich.

What role does coffee play in the recipe, and can I omit it if I don’t have any on hand?

Coffee pairs well with chocolate hence I have used coffee decoction to add another layer of great flavor to this double chocolate muffin. You can skip it if you don’t have it handy.

Do we need to melt the chocolate before adding it to the batter, or can I chop it into small pieces?

Chop the chocolate into small chunks so that it is evenly distributed in the batter and also add some on top after the batter poured into the molds.

How do I mix the batter to ensure it’s well combined without overmixing?

I am using a spatula to gently fold the batter. The spatula folding technique does not incorporate any air into the batter so the chances of overmixing are minimal. Also in case you’ve overmixed use a whisk over an electric blender which gives you have more control over your batter.

What size muffin tin should I use, and should it be greased or lined with paper liners?

The silicon molds that I have used have 5 inch depth and I can make 6 muffins. If you do not have a silicon mold you can use aluminum muffin molds or steel molds and line them with parchment paper. If you are using steel molds, then line them with paper liners. In case you do not have paper liners grease the steel molds with some butter and dust some flour before pouring the batter.

How full should I fill the muffin cups with batter to ensure they rise properly?

Always fill the muffin molds 3/4th, if possible less than that but never more than that, this ensures even space for your muffin to rise nicely and not burst open in the mold.

What temperature should the oven be preheated to, and how long do the muffins need to bake?

The oven should be preheated to 180 degrees centigrade(356 degrees Fahrenheit). Bake the muffins for 20 minutes.

How can I tell when the muffins are done baking, and should they be golden brown on top?

To check if the muffins are ready insert a skewer or a knife inside the baked muffins, they should come out clean indicating that your muffins are baked properly. Since this is a chocolate muffin it will not have a golden brown top.

Can I add any additional ingredients, such as nuts or chocolate chips, to the chocolate chunk muffin batter?

Top the muffins or the batter with any nuts of your choice or chocolate chips to give this recipe a twist as per your liking.

Are these muffins suitable for vegetarians, and can I make them vegan by using plant-based ingredients?

For this recipe do not use any plant-based ingredients to avoid altering the texture and taste of this recipe.

Can I store leftover muffins, and if so, how should I store them to keep them fresh?

Wrap individual muffins in cling wrap and store them.

Can I freeze the muffins for later use, and if so, how should I thaw and reheat them?

Wrap the muffins in cling wrap individually and store them in the freezer. When you want to have the muffins just heat it in the microwave for 30 seconds. The texture this time will be a bit dry but by storing this way you can have them any time.

Can I double or halve the recipe to make more or fewer muffins?

Feel free to double the recipe if you’re craving a more yummy chocolatey treat or simply halve it if you want to make a smaller batch.

Can I dust the muffins with powdered sugar or cocoa powder for added presentation?

Yes, please as, this will enhance the visual appeal as well as subtly enhance the sweetness and the chocolate flavor.

 

 

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I hope you found my post “Bakery Style Chocolate chunk muffin” helpful and in case if you have any queries, feel free to post them in the comments.

Thank You