Chocolate Chocolate Chunk Muffins

chefs-mate chefs-mate 0 Comments
Servings: 12 Difficulty: Intermediate
Jump To Recipe Print Recipe
Decadent, bakery-style muffins packed with triple chocolate goodness and crunchy walnuts
Chocolate Chocolate Chunk Muffins recipe image
Chocolate Chocolate Chunk Muffins recipe image
Print Recipe

Chocolate Chocolate Chunk Muffins

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 1450.8

Description

These Chocolate Chocolate Chunk Muffins are the ultimate comfort treat for chocolate lovers. Featuring a moist, tender crumb enriched with melted unsweetened chocolate and buttermilk, these muffins deliver an intense cocoa flavor in every bite. The batter is studded with generous chunks of both milk and bittersweet chocolate, along with toasted walnuts that add a satisfying crunch and nutty depth. Perfect for a cozy weekend breakfast, an afternoon pick-me-up, or a special dessert, they pair beautifully with a hot cup of coffee or tea. Simple to mix up with standard pantry staples, these muffins bake up golden and fragrant, making them a crowd-pleaser that disappears quickly.

Ingredients

Directions

  1. Preheat your oven to 400&# 194;°F (200ðC). Lightly butter twelve 3-by-1 1/4-inch muffin cups or line them with paper liners.
  2. Spread the toasted walnuts in a single layer on a baking sheet and bake for about 5 minutes, shaking the sheet occasionally, until fragrant. Let them cool slightly, then coarsely chop.
  3. In a medium saucepan over low heat, melt the unsalted butter and unsweetened chocolate together, stirring until smooth. Remove from heat and let cool until tepid.
  4. In a large bowl, whisk together the all-purpose flour, baking soda, and salt.
  5. In a separate medium bowl, stir together the buttermilk and packed dark brown sugar until the sugar is mostly dissolved.
  6. Stir the melted chocolate mixture, beaten egg, and vanilla extract into the buttermilk mixture until combined.
  7. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently just until combined; do not overmix.
  8. Fold in the milk chocolate chunks, bittersweet chocolate chunks, and chopped toasted walnuts.
  9. Spoon the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  10. Bake for 19 to 22 minutes, or until a cake tester or toothpick inserted into the center of a muffin comes out with a few moist crumbs attached.
  11. Remove the muffin tin to a wire rack. Let the muffins cool in the pan for 5 minutes before removing them to the rack to cool completely or serve warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1450.8kcal
% Daily Value *
Total Fat 97.7g151%
Saturated Fat 60.6g303%
Cholesterol 216.2mg73%
Sodium 1271.2mg53%
Total Carbohydrate 124.7g42%
Dietary Fiber 8.7g35%
Sugars 27.4g
Protein 17.6g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, muffins, baking, breakfast, dessert, walnuts, buttermilk, easy, homemade, indulgent, snack, pastry
Recipe Card powered by WP Delicious