Chocolate Muffins with White Chocolate Chunks
Submitted by joang
Double chocolate muffins with cocoa-rich batter studded with white chocolate chunks inside and on top. Tender, bakery-style, and easy to make from scratch.
YIELD
1 dozenPREP
20 minCOOK
25 minREADY
20 minThese chocolate muffins hit you with deep cocoa flavor from unsweetened cocoa powder, then surprise you with pockets of melted white chocolate in every bite. That contrast between bittersweet batter and sweet, creamy white chocolate chunks is what makes them addictive.
The mixing method here is key. Stir the wet ingredients into the dry just until combined. Overmixing develops gluten and turns your muffins tough and dense instead of tender and cakey.
Half the white chocolate goes into the batter, and the other half gets sprinkled on top before baking. Those top chunks melt and toast slightly, giving each muffin a golden, craggly crown that looks straight out of a bakery.
Room temperature milk and eggs matter here. Cold ingredients cause the melted butter to seize up into little hard bits throughout the batter.
Pro Tips
- Use nonalkalized (natural) cocoa powder for a more intense chocolate punch. Dutch-process cocoa is milder and won’t react properly with the baking soda.
- Fill muffin cups about ¾ full for domed tops. Overfilling leads to flat, spreading muffins.
- Cool in the pan for exactly 5 minutes. Too long and steam makes the bottoms soggy. Too short and they fall apart.
- Store in an airtight container at room temperature for up to 3 days. They also freeze well for up to a month.
Variations
- Dark chocolate version: Replace white chocolate chunks with chopped dark chocolate or bittersweet chips for a triple-threat chocolate experience.
- Espresso kick: Add a tablespoon of instant espresso powder to the dry ingredients to intensify the chocolate flavor.
Ingredients
Directions
Position a rack in the center of the oven and preheat to 375℉ (190℃).
Lightly butter twelve 1 ⅛-by-2 ¾ inch (3-ounce) muffin cups and the edges surrounding the cups.
In a large bowl, stir together the flour, sugar, cocoa, baking powder, salt, and baking soda.
In another bowl, stir together the milk, butter, egg, and vanilla until blended.
Make a well in the center of the dry ingredients.
Add the liquid ingredients and stir just to combine.
Stir in half of the white chocolate chunks.
Spoon the batter into the prepared muffin cups.
Sprinkle the tops with the remaining white chocolate chunks.
Bake for 20 to 25 minutes or until a cake tester toothpick inserted in the center of one of the muffins comes out clean.
Cool the muffins in their pans set on a wire rack for 5 minutes.
Remove the muffins from the cups and finish cooling on the wire rack.
Serve warm, or cool completely and store the muffins in an airtight container at room temperature.
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