Chocolate Chunk Muffins
Delightful and gooey Chocolate Chunk Muffins filled with melted chocolate chunks, perfect for any occasion.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, melted or any Halal-friendly margarine
- 2 large eggs
- 1 cup whole milk or a non-dairy alternative like almond milk
- 1 teaspoon vanilla extract ensure it's alcohol-free
Mix-ins
- 1 cup chocolate chunks use semi-sweet or dark chocolate
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Prepare your muffin tin by lining it with paper liners or lightly greasing it.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until well mixed.
- In another bowl, combine the melted butter, eggs, milk, and vanilla extract. Mix until the ingredients are just combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula. Be careful not to over-mix; it’s okay if the batter is a bit lumpy!
- Fold in the chocolate chunks gently, ensuring they’re evenly distributed throughout the batter.
- Spoon the batter into your muffin tin, filling each cup about two-thirds full to allow for rising.
- Place the tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool for a few minutes in the tin before transferring them onto a wire rack.
- Enjoy them fresh and warm or at room temperature!
Notes
For substitutions, use non-dairy milk for a dairy-free option, and whole wheat flour for a healthier choice. Ensure not to over-mix the batter to avoid tough muffins and check for doneness at 18 minutes.