Bakery Style Chocolate Chunk Muffins Recipe

I’m always up for throwing something together in the kitchen, and these chocolate chunk muffins totally blew my mind even if i kinda fumbled the recipe a few times along the way.

I love my Bakery Style Chocolate Chunk Muffins cause they blend all purpose flour, granulated sugar, unsweetened cocoa powder, egg, whole milk, vegetable oil and semisweet chocolate chunks to make a balanced treat. I think the mix provides good energy and a rich flavor in every bite.

Ingredients

• All-purpose flour provides essential carbohydrates and gives the muffins their light, structured body.
• Granulated sugar not only sweetens the mix but also helps create a tender crumb.
• Unsweetened cocoa powder adds rich, deep chocolate flavor plus antioxidants, making each bite satisfying.
• A large egg bonds ingredients together and lends protein for a moist, cohesive texture.
• Whole milk introduces creaminess and balances the flavors, keeping the muffins soft inside.
• Semisweet chocolate chunks burst with melty sweetness, bringing an indulgent twist to every bite.

Ingredient Quantities

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 large egg
• 1/3 cup vegetable oil
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 cup semisweet chocolate chunks

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper cups.

2. In a large bowl, sift together 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.

3. In another bowl, whisk one large egg with 1/3 cup vegetable oil until its well combined.

4. Stir in 1/2 cup whole milk and 1 tsp vanilla extract into the egg mixture and mix until smooth.

5. Gradually pour the wet ingredients into the dry ingredients while stirring gently until the batter comes together, careful not to overmix.

6. Fold in 1 cup semisweet chocolate chunks evenly into the batter.

7. Spoon the batter into the prepared muffin cups making sure each is about 2/3 full.

8. Bake for 18 to 20 minutes or until a toothpick inserted into a muffin comes out clean.

9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes.

10. Transfer the muffins to a wire rack to cool completely and then enjoy your Bakery Style Chocolate Chunk Muffins!

Equipment Needed

1. Oven to preheat and bake
2. Muffin tin and paper liners
3. Large mixing bowl for dry ingredients
4. Medium bowl for wet ingredients
5. Whisk to mix the egg and oil
6. Sifter for flour and cocoa powder
7. Measuring cups and spoons
8. Rubber spatula for folding in chocolate chunks
9. Toothpick to test if the muffins are done
10. Wire cooling rack to cool the muffins

FAQ

• Q: Can I use melted butter instead of vegetable oil?
  A: Yeah, you can replace the oil with equal amounts of melted butter but the muffins might be a bit richer in taste.
• Q: Is it ok to swap whole milk for another type of milk?
  A: Sure, you can use any kind of milk like 2% or even almond milk but the texture might small change.
• Q: Do I need to mix the ingredients for a long time?
  A: No, you just mix until the ingredients are combined, overmixing can make the muffins tough.
• Q: Can I use different type of chocolate chunks?
  A: Absolutely, feel free to use dark or milk chocolate chunks but keep in mind it might alter the flavor slightly.
• Q: How do I know when the muffins are done?
  A: Insert a toothpick in the center, if it comes out clean or with only a few crumbs, then your muffins are ready.

Bakery Style Chocolate Chunk Muffins Recipe Substitutions and Variations

• Instead of vegetable oil, you could try melted butter or even coconut oil, which might add a slight coconut flavor that makes these muffins even more interesting
• If you dont have whole milk on hand, almond milk or soy milk works great too, though actually the muffins might turn out a bit lighter in flavor
• You can swap vanilla extract with almond extract if you’re out of vanilla, but be carefull as almond extract is a bit stronger
• If you’re missing semisweet chocolate chunks, chopped pieces from a dark chocolate bar can be a nice alternative and can give your muffins a richer chocolate flavor

Pro Tips

1. Make sure your egg and milk are at room temperature before you start. It’ll help the batter mix much smoother and give your muffins a better rise, which is super important for a fluffy texture.
2. Be super careful not to overmix the batter when you combine the wet and dry ingredients. Overmixing can make the muffins tough and dense even though you want them light and soft.
3. Fold in the chocolate chunks gently so they don’t break apart or sink to the bottom. Taking your time here ensures you get even pockets of chocolate in every bite.
4. Let the muffins sit in the tin for a few minutes after you pull ’em from the oven before moving them to a wire rack; this helps them firm up up a bit and makes them less likely to fall apart.
5. If your oven tends to run hot, consider checking the muffins a minute or two earlier than the recipe says. Ovens can act up sometimes so it helps to keep a close eye on your bake.