Chocolate Muffins with White Chocolate Chunks

Name: Chocolate Muffins with White Chocolate Chunks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 cups flour, all-purpose; 3/4 cup sugar granulated; 1/2 cup cocoa powder unsweetened, nonalkalized; 2 teaspoons baking powder double-acting; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 cup milk at room temperature; 8 tablespoons butter unsalted, melted and cooled; 1 large eggs at room temperature, lightly beaten; 1 teaspoon vanilla extract; 6 ounces white chocolate cut into 3/4 inch chunks

Servings: persons

1 3/4 cups flour, all-purpose
3/4 cup sugar granulated
1/2 cup cocoa powder unsweetened, nonalkalized
2 teaspoons baking powder double-acting
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup milk at room temperature
8 tablespoons butter unsalted, melted and cooled
1 large eggs at room temperature, lightly beaten
1 teaspoon vanilla extract
6 ounces white chocolate cut into 3/4 inch chunks

1
Position a rack in the center of the oven and preheat to 375F (190C).
2
Lightly butter twelve 1 1/8-by-2 3/4 inch (3-ounce) muffin cups and the edges surrounding the cups.
3
In a large bowl, stir together the flour, sugar, cocoa, baking powder, salt, and baking soda.
4
In another bowl, stir together the milk, butter, egg, and vanilla until blended.
5
Make a well in the center of the dry ingredients.
6
Add the liquid ingredients and stir just to combine.
7
Stir in half of the white chocolate chunks.
8
Spoon the batter into the prepared muffin cups.
9
Sprinkle the tops with the remaining white chocolate chunks.
10
Bake for 20 to 25 minutes or until a cake tester toothpick inserted in the center of one of the muffins comes out clean.
11
Cool the muffins in their pans set on a wire rack for 5 minutes.
12
Remove the muffins from the cups and finish cooling on the wire rack.
13
Serve warm, or cool completely and store the muffins in an airtight container at room temperature.

872

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 cups flour, all-purpose, 3/4 cup sugar granulated, 1/2 cup cocoa powder unsweetened, nonalkalized, 2 teaspoons baking powder double-acting, and more.

Yes, Chocolate Muffins with White Chocolate Chunks falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!