breakfast,  desserts,  Muffins

Chocolate chunk muffins video recipe

Perfectly soft and moist, vanilla and cinnamon flavored and loaded with dark chocolate, these chocolate chunk muffins are amazing! And guess what: these cinnamon chocolate muffins are budget friendly and also pretty easy to make. These homemade chocolate muffins make the perfect choice for breakfast, for dessert or for an after school snack.
The recipe calls for simple ingredients like milk, yogurt, vegetable oil, flour and chocolate. And there are also a few tips I want to share with you.

Fresh and room temperature ingredinets

First, use fresh and room temperature ingredients. Why should we use room temperature ingredients? Certain ingredients like butter, eggs, milk or yogurt must be at room temperature. When these ingredients are at room temperature, they form an emulsion which traps air. While baking, that trapped air expands and the result is a fluffy and tender baked good. And we all want to obtain that, right? So, if the recipe calls for room temperature ingredients, use room temperature ingredients.

Don’t over-mix!

You should mix just until all the ingredients are combined. It’s normal to see a few lumps into the batter. For tall muffins, you should fill the muffin cups all the way to the top. Also. baking temperature is pretty important. You should bake the muffins for 5 minutes at 220°C (425°F) , then for about 25 minutes at 180°C (350°F).So, that being said, let’s bake a batch of chocolate chunk muffins. They make the perfect breakfast along with your morning coffee or along with a glass of warm milk.

You should also try:

Chocolate chunk cookies

Strawberry muffins

Cinnamon peach pancakes

Chocolate truffles

Chocolate cupcakes


– 375g (3 cups) all-purpose flour 
– 3 teaspoons baking powder 
– 1/4 teaspoon baking soda
– a pinch of salt
– 1 teaspoon ground cinnamon
– 80g (1/3 cup) unsalted butter, melted
– 80ml (1/3 cup) vegetable oil
– 200g (1 cup) granulated sugar
– 2 large eggs, room temperature
– 80g (1/3 cup) yogurt, room temperature
– 240ml (1 cup) milk, room temperature
– vanilla essence

– 270g (about 1 1/2 cups) dark chocolate, roughly chopped

Optional: 2-3 tablespoons chopped chocolate for topping

How to make Chocolate chunk muffins

Roughly chop the chocolate. Set aside.Use a medium bowl to combine flour, a pinch of salt, baking powder, baking soda and ground cinnamon. Set aside. Crack the eggs into a mixing bowl. Add granulated sugar and mix until fluffy. Add the melted butter, the vegetable oil, the yogurt and the milk and mix after each one until incorporated. Then add the flour, gradually, and mix just until incorporated. Oh, I forgot the vanilla essence 😊 And finally, stir in the chocolate chunks. 

How to bake the chocolate muffins

Divide the batter into 12 muffin cups, filling all the way to the top. Place the muffin tin into the preheated oven and bake for 5 minutes at 220°C (425°F) , then for about 25 minutes at 180°C (350°F).

Make the toothpick test: insert a toothpick in the center of a muffin. If the toothpick comes out clean, the muffins are done. If not, you should bake them for a few more minutes.

Let the chocolate chunk muffins cool for a few minutes, then serve.


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