What’s the secret to moist muffins?

Achieving moist muffins begins with the perfect balance of fat and acidity. In this chocolate chunk muffins recipe , a blend of butter and Greek yogurt creates a tender crumb while keeping the texture soft and moist. Avoid overbaking, and don’t overmix the batter—both are common culprits behind dry muffins.

How do I store and freeze these muffins?

Keep cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, use the freeze muffin method : wrap each muffin individually and freeze for up to 2 months. Reheat in the microwave or oven for that fresh-out-of-the-oven flavor.

What is the best chocolate for baking muffins?

For this chocolate chunk muffins recipe, dark chocolate bars chopped into uneven chunks work best. They melt more smoothly than chips and form bigger, gooier pockets of chocolate. For added richness, you can opt for semi-sweet or even double chocolate chunks.

Can I substitute sour cream for Greek yogurt?

Yes, you can swap Greek yogurt with sour cream in equal amounts. It will keep the same moisture level, but Greek yogurt adds more protein and less fat, making it a healthier twist in this muffins recipe.

How to stop chocolate sinking in muffins?

To prevent chocolate chunks from sinking, lightly coat them in flour before folding them into the batter. This tip works beautifully in any chocolate chunk muffins recipe and helps distribute the chocolate evenly throughout.

How do chocolate muffins differ from chocolate cupcakes?

Chocolate muffins have a denser, bread-like texture and less sugar. Cupcakes are lighter, sweeter, and usually topped with frosting. This chocolate chunk muffin recipe offers a rich, satisfying bite without being too sweet—ideal for breakfast or a quick snack.

Why do muffins collapse after baking?

Muffins collapse due to underbaking, overmixing, or a sudden temperature drop. Always test doneness with a toothpick and avoid opening the oven too early. This recipe includes stable ingredients like yogurt and flour that help maintain structure during cooling.

How to get bakery-style muffins?

To achieve that bakery-style rise and crust, fill muffin cups to the top, start baking at a higher temperature (400°F), and reduce after 5 minutes. Sprinkle turbinado sugar for that signature crackly top. These exact tips are built into this chocolate chunk muffins recipe for consistent, beautiful results.

How to tell when chocolate muffins are done?

Insert a toothpick into the center—if it comes out with just a few moist crumbs, they’re ready. The tops should be golden, domed, and slightly firm to the touch. In this chocolate chunk muffins recipe, that usually takes about 18–20 minutes.

Chocolate Chunk Muffins Recipe: The Secret That Makes You Love Them

Name: Easy Chocolate Chunk Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 6 tablespoons butter, room temperature; 3/4 cup granulated sugar; 1 large egg, room temperature; 3/4 cup non-fat Greek yogurt; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt; 5 ounces dark chocolate, chopped; Optional: turbinado sugar for topping

Description

Bakery-style chocolate chunk muffins made with Greek yogurt and real dark chocolate. Moist, fluffy, and loaded with gooey chocolate pockets—perfect for breakfast, snacks, or dessert.

Ingredients

Scale

6 tablespoons butter, room temperature

3/4 cup granulated sugar

1 large egg, room temperature

3/4 cup non-fat Greek yogurt

2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

5 ounces dark chocolate, chopped

Optional: turbinado sugar for topping

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Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tray with paper liners.

2. In a bowl, cream butter and sugar until light and fluffy.

3. Add egg, Greek yogurt, and vanilla; mix until smooth.

4. In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

5. Gradually fold dry ingredients into wet mixture until just combined.

6. Gently fold in chopped chocolate chunks.

7. Divide batter evenly into muffin cups, filling almost to the top.

8. Sprinkle turbinado sugar on each muffin (optional).

9. Bake for 18–20 minutes or until a toothpick comes out with moist crumbs.

10. Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Use chopped dark chocolate instead of chips for gooey chocolate pockets.

To freeze: Wrap each cooled muffin and store in a freezer-safe bag for up to 2 months.

Reheat muffins in the microwave for 20–30 seconds or warm in the oven at 300°F for 5–8 minutes.

Prep Time: 10 min
Cook Time: 20 min
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210
Sugar: 15g
Sodium: 160mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 30mg