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Growing up, if there was a chocolate chip muffin as an option, it was my first choice. But as adults, we typically think of a chocolate chip muffin as boring. Enter these chocolate chunk muffins!
When you choose to make this muffin, you’re choosing anything but boring! They’re full of chocolate chunks and a soft and buttery texture. The profile of the chocolate can be customized with darker chocolate for more intensity or lighter chocolate for more sweetness.
To amp up the texture and give these a bakery-style finish, the muffins are sprinkled with turbinado sugar. During baking, the sugar maintains texture and creates a beautiful crackly crust.
The ingredients in these chocolate chunk muffins
- Sugar is aerated with butter to achieve a light and airy texture. The amount of sugar is reduced slightly from other muffin recipes to achieve a muffin that’s not too sweet, which allows the chocolate to really shine through.
- Butter adds flavor and moisture to the muffin. Use an unsalted butter to control the overall salt level of the recipe.
- Sour cream lends a rich density to the muffins while retaining a light texture.
- Vanilla extract amplifies the chocolate and also gives the batter a light flavor, complementing the chocolate.
- Chocolate is what will cause someone choose this muffin over others. Make sure to choose a good quality chocolate as that really does impact the resulting flavor. Any chocolate from milk to bittersweet will work, depending on the intensity you desire.
Tips regarding chocolate
Chocolate chunks are what make this muffin stand out against other muffins that only use only chocolate chips. Chocolate chips have added stabilizers that help them hold their shape even after baking. That’s why I always recommend using chocolate bars.
Cutting up bars of chocolate will provide thick, rich ribbons of chocolate throughout the muffin with even more flavor. Trust me: cut the chocolate into large irregular pieces and the result will make you wonder why you ever used chips.
If you like bananas, you may also enjoy my banana chocolate chunk muffins!
Watch how to make these chocolate chunk muffins
Chocolate Chunk Muffins
- ½ cup butter room temperature
- 1 cup sugar
- 2 eggs
- 1 cup sour cream room temperature
- 1 ½ tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 12 oz semi-sweet chocolate bars (I use Ghirardelli)
- 2 tbsp turbinado sugar
- Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
- In the bowl of an electric mixer, combine the butter and sugar. Cream until light and fluffy, 3-5 minutes. Add the eggs, one at a time, making sure each incorporates. Mix in the sour cream and vanilla.½ cup butter, 1 cup sugar, 2 eggs, 1 cup sour cream, 1 ½ tsp vanilla extract
- Once the sour cream and vanilla are mixed in, add the flour, baking powder, baking soda, and salt. Combine until just a few dry streaks remain.2 cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt
- With a serrated knife, make large shards of chocolate and fold them into the batter by hand.12 oz semi-sweet chocolate bars (I use Ghirardelli)
- Portion the batter into the prepared 12 muffin cups. Sprinkle the tops with turbinado sugar. Bake in the preheated oven until the muffins are golden and a skewer inserted in the middle comes out clean, 25-35 minutes.2 tbsp turbinado sugar
- Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and finish cooling on a rack for 15 minutes.