Typically, muffins aren’t my breakfast of choice. But I’ll make an exception for these bakery style chocolate chunk muffins. I’d much rather have a fat stack of pancakes or a crispy waffle, but if chocolate is involved, I’m intrigued. More than intrigued. Hungry.
So muffins with huge chocolate chunks inside them? I’m in. Plus, they come together in 30 minutes from start to finish. Not bad for bakery-quality muffins straight from your oven.
One thing I learned from my reader survey is that you all want to see more classic recipes on the blog in 2016. I love that! I’ll be making a point to bake more of these classic desserts, of course with a little Broma spin. I also learned your favorite categories are breads and cakes, brownies and bars, and cookies. I can totally get down with those. Speaking of cake, have you guys seen Drake On Cake yet?!
But for now, here’s breakfast. Enjoy!
How to make chocolate chunk muffins
These chocolate chunk muffins take just 30 minutes to prep and bake, and they make for a filling breakfast or dessert. Here’s how to make these bakery-style muffins:
Beat the butter and sugar — To help your muffins puff up in the oven, you need to cream the butter and sugar for a solid 3 minutes. The butter mixture should become light and fluffy, and you shouldn’t see any loose sugar hanging out at the bottom of the mixing bowl.
Mix in the wet ingredients — Greek yogurt and an egg make these easy muffins moist and filling. After the yogurt and egg have been incorporated into the mixture, add in the vanilla extract.
Add the dry ingredients — You’ll want to add the dry ingredients into the batter in stages to avoid getting flour all over yourself. Mix until the dry ingredients are just incorporated, and then turn off the mixer. Stir the chocolate chunks in by hand and then scoop the batter into the prepared muffin tin.
Bake the muffins — These chocolate chunk muffins start off at a high heat for just a few minutes, and then partway through the baking process you need to turn down the oven. In total, these muffins should be in the oven for around 20 minutes.
How to store muffins
Keep these muffins on your countertop in an airtight container. Or, make a big batch of them and freeze some for later (frozen muffins should be good for 3 months). To freeze these chocolate chunk muffins, let them first cool to room temperature on your countertop and then place them in a freezer baggie in a single layer. When you’re ready to eat the frozen muffins, either set them out on your counter overnight, or microwave a muffin in 15-second intervals until it’s warmed through.
If you have any questions about this super easy muffin recipe, let me know in a comment below!
Preheat oven to 425°F. Line 9 muffin tins with muffin cups and set aside.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar on high until light and fluffy, about 3 minutes (do this for the entire time! it will make your muffins puff up when they bake). Beat in egg for an additional minute. Beat in the greek yogurt and vanilla extract until combined.
In a small bowl, mix together the flour, baking powder, baking soda, and salt. Incorporate into wet ingredients, mixing until it begins to come together (not fully incorporated). Fold chocolate chunks into batter, mixing only until combined. Batter will be thick.
Scoop batter into prepared muffin tins, filling just shy of the top of the liner. Sprinkle tops with more granulated sugar. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 5 minutes before eating!