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Chocolate Chunk Muffins
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Source: https://recipheon.com/en/recipes/desserts/chocolate-chunk-muffins
About this recipe
Chocolate chunk muffins are classic soft muffins made with milk, butter, and eggs, with distinct pieces of chocolate throughout. Chocolate adds a dessert-like flavor, while butter gives the crumb a delicate, fuller texture. Chop the chocolate into pieces of different sizes so some melt into the batter while others remain noticeable after baking. Mix the batter only briefly so the muffins stay light rather than rubbery.
Ingredients
180 g all-purpose flour
2 eggs
120 ml milk
60 g butter
50 g chocolate
70 g sugar
1 teaspoon baking powder
Steps
Preheat the oven to 180°C with top and bottom heat. Line 10 muffin wells, each holding about 80–100 ml, with paper cases; position the oven rack in the middle.
Combine the flour, sugar and baking powder, distributing the baking powder evenly. Chop the chocolate into small pieces and set aside for the final mixing step.
Melt the butter over low heat, then let it cool until still liquid but no longer hot. In another bowl, beat the milk with the eggs, then pour in the butter and stir to combine.
Pour the wet ingredients into the dry ingredients and mix briefly with a spatula. When almost no dry streaks remain, add the chocolate and fold a few more times. Do not beat the batter until perfectly smooth.
Divide the batter evenly between the cases, filling them about 3/4 full. Bake for 18–22 minutes. Check the center with a skewer: it should have no raw batter on it. If it hits chocolate, test another spot, as melted chocolate stays soft even when the muffin is baked.
After a brief cooling period, remove the muffins from the tin and place on a wire rack. Allow air to circulate underneath until the crumb sets and the chocolate pieces firm up slightly.
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