Bakery-Style Chocolate Chunk Muffins
Rich, indulgent, and irresistibly chocolatey—these muffins will become your go-to bakery treat to make at home!
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Servings: 12 muffins
Ingredients
- 1⅓ cups (270 g) sugar
- ½ tsp sea salt
- 2 cups (270 g / 9½ oz) all-purpose flour
- ¾ cup (100 g / 3½ oz) cocoa powder
- 1 tbsp baking powder
- ½ tsp baking soda
- 1½ cups (200 g) chocolate chunks
- 2 large eggs
- 1 tbsp vanilla extract
- 1¼ cups (300 g) plain yogurt or buttermilk
- ½ cup (110 g / 8 tbsp) unsalted butter, melted
Instructions
- In a large bowl, combine sugar and sea salt.
- Sift together flour, cocoa powder, baking powder and baking soda.
- Toss chocolate chunks in the dry ingredients to prevent them from sinking during baking.
- Make a well in the center of the dry ingredients. Add eggs and vanilla extract.
- Add yogurt (or buttermilk) and cooled melted butter. Whisk vigorously.
- Using a large spoon or spatula, gently mix until just combined. Avoid overmixing to keep muffins tender.
- Cover the batter and refrigerate for at least one hour (or overnight) to ensure bakery-style high domes.
- Preheat your oven to 425°F (220°C). Fill muffin cups ¾ full. Bake at 425°F for 6–10 minutes until muffins rise slightly above the muffin liners. Then reduce oven temperature to 350°F (175°C) without opening the oven door, and bake until muffins are crisp around edges and a toothpick inserted into the center comes out clean (about 25–30 minutes total).
- Allow muffins to cool completely on a wire rack to prevent soggy bottoms.
