Chunky Chocolate Muffins Recipe

Name: Chunky Chocolate Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 50 g dark chocolate, plain roughly chopped; 50 g light muscovado sugar; 25 g butter, melted; 125 ml milk, heated to room temperature; 1/2 teaspoon vanilla essence; 1 medium egg, lightly beaten; 150 g self-raising flour; 1/2 teaspoon baking powder; 1 pinch salt; 75 g white chocolate, chopped; 2 teaspoons icing sugar (optional)

Servings: persons

50 g dark chocolate, plain roughly chopped
50 g light muscovado sugar
25 g butter, melted
125 ml milk, heated to room temperature
1/2 teaspoon vanilla essence
1 medium egg, lightly beaten
150 g self-raising flour
1/2 teaspoon baking powder
1 pinch salt
75 g white chocolate, chopped
2 teaspoons icing sugar (optional)

1
Preheat the oven to 200C/400F/Gas 5, 15 minutes before baking. Line a muffin or deep bun tin try with 7 paper muffin cases or oil the individual compartments well. Place the plain chocolate in a large heatproof bowl set over a saucepan of very hot water and stir occasionally until melted. Remove the bowl and leave to cool for a few minutes.
2
Stir the sugar and butter into the melted chocolate, then the milk, vanilla essence and egg. Sift in the flour, baking powder and salt together. Add the chopped white chocolate, then using a metal spoon, fold together quickly, taking care not to overmix.
3
Divide the mixture between the paper cases, piling it up in the centre. Bake on the centre shelf of the preheated oven for 20-25 minutes, or until well risen and firm to the touch.
4
Lightly dust the tops of the muffins with icing sugar as soon as they come out of the oven, if using. Leave the muffins in the tins for a few minutes, then transfer to a wire rack. Serve warm or cold.

460

kcal

Calories

Fat

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: 50 g dark chocolate, plain roughly chopped, 50 g light muscovado sugar, 25 g butter, melted, 125 ml milk, heated to room temperature, and more.

Yes, Chunky Chocolate Muffins 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!

Chunky Chocolate Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions