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Bakery Style Chocolate Chunk Muffins

These Bakery Style Chocolate Chunk Muffins are loaded with rich chocolate chunks and have a fluffy texture, perfect for breakfast or a sweet treat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups All-purpose flour You can substitute gluten-free flour if needed.
  • 1 cup Granulated sugar Brown sugar can be used for a deeper flavor.
  • 2 teaspoons Baking powder Ensure yours is fresh for the best results.
  • 1/2 teaspoon Salt A pinch enhances all the flavors.
Wet Ingredients
  • 2 large Eggs You can use flax eggs for a vegan option.
  • 1 cup Milk Any milk or non-dairy milk works fine.
  • 1/2 cup Unsalted butter You can substitute with vegetable oil if preferred.
Chocolate Addition
  • 1 cup Chocolate chunks Use your favorite chocolate—dark, milk, or even white for a twist.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Prepare your muffin tin by lining it with muffin liners or greasing it with butter or spray.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In another bowl, whisk the eggs, then mix in the milk and melted butter until well blended.
  5. Gently pour the wet ingredients into the dry and stir until just combined. Don’t overmix; a few lumps are okay!
  6. Fold in the chocolate, reserving a few chunks to sprinkle on top.
  7. Spoon the batter into each muffin cup, filling them about ¾ full, and top with reserved chocolate chunks.
Baking
  1. Place the muffins in the oven and bake for about 15-20 minutes or until a toothpick comes out clean.
  2. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.

Notes

Don't overmix to avoid dense muffins. Using chilled ingredients can help achieve a bakery-style top. Feel free to add nuts or fruits for variety.