Chocolate Chunk Muffins

Ingredients List

Metric measurements

A source measurement needs checking. See measurement notes

Check off ingredients as you prepare them. Converted amounts are rounded.

About these measurements

Metric is the default. US cups are 236.588 mL, not 250 mL. Flour, sugar and other supported dry ingredients use ingredient-specific weight conversions; they are not treated as water. Displayed conversions are rounded.

Where a reliable weight-to-volume conversion is unavailable, weighed ingredients use ounces or pounds in the US view; spoon-measured ingredients use millilitres in the metric view. Ounces (oz) mean weight, not fluid ounces. Counts, pinches, and “to taste” remain unchanged.

For baking and very small quantities, a kitchen scale is more reliable than estimated cups. Changing units does not adjust the recipe for a fan oven or a different pan.

Ingredient conversion reference Conversion notes

Notes from this source recipe

Source gives both mass and volume: 60 grams (Approximately 2 teaspoons). The metric quantity is retained; no water-density assumption is made.

The Dry Ingredients Foundation

All-purpose flour: 330 g
Baking powder: 12 g
Fine sea salt: 6 g

The Sugars & Wet Binders

White granulated sugar: 100 g
Brown sugar: 110 g
Unsalted butter: 113 g
Heavy cream: 300 mL (Roughly one standard full container)
Sour cream or Greek yogurt: 60 g
Large eggs: 2 fresh eggs
Vanilla paste: 15 mL (Or 10 mL of high-quality extract)
Maple syrup: 80–100 mL (The chef's custom secret ingredient for moisture)

The Mix-In & Garnish

Chopped chocolate bars or chunks: 355 mL total

Step-by-Step Cooking Instructions

1. Set Up Your Baking Station

Grab your digital kitchen scale and place your primary mixing bowl directly on top. Utilizing a scale allows you to accurately measure out all your core components into a single container.
Remember to zero out or tare your kitchen scale each time you prepare to weigh a new addition.
Set your kitchen oven or countertop mini oven to preheat to a steady baking temperature floor of 215–218 °C (218.3 °C).

2. Compile the Dry Foundation and Sugars

Weigh out and add 330 g of all-purpose flour directly into your mixing bowl.
Add 110 g of brown sugar along with 100 g of regular white granulated sugar directly into the flour. Note: These are breakfast style muffins, but if you prefer to transform this recipe into chocolate cupcakes, simply double the total volume of sugar.
Add 5 mL of salt and 12 g of baking powder over the top of the flour.

3. Add the Wet Ingredients and Flavor Enhancers

Pour 300 mL of heavy cream and 60 g of sour cream or Greek yogurt straight into the bowl.
Add 113 g of your unsalted butter.
Stream in 100 mL of maple syrup. Including the syrup ensures an incredibly moist crumb structure, though it can technically be omitted if preferred.
Crack your 2 large eggs cleanly into the mix. Baker's Tip: If you are worried about dropping shells or hitting a rare bad egg that could ruin the entire base, crack them into a separate small cup first before dumping them in.
Measure out and add 15 mL of vanilla paste.

4. Incorporate the Chocolate Chunks

Dump 237 mL and a half of your coarsely chopped chocolate chunks directly into the bowl.
Intentionally reserve a modest handful of the smaller chocolate chips or shards on your cutting board to use as a top garnish later.
Texture Note: Try to chop your chocolate bars reasonably fine; leaving the chocolate pieces excessively large will force your mechanical mixer blades to work significantly harder to push through the dough.

5. Mix and Scoop the Batter

Turn on your hand mixer or stand mixer onto a low speed setting.
Mix the ingredients steadily just until everything is completely incorporated into a cohesive, thick batter. Avoid over-agitating the dough so the muffins stay perfectly light and fluffy.
Set up your baking trays, utilizing non-stick silicone muffin pans or metal tins lined with paper cups.
Use a cookie scoop or large spoon to cleanly transfer the thick chocolate batter, dropping even mounds into each individual muffin cavity.
Grab your reserved pile of chocolate shards and scatter them generously over the exposed top surfaces of the raw batter mounds to create a beautiful bakery appearance.

6. Bake and Serve

Slide the filled muffin trays carefully onto the center rack of your preheated oven.
Bake at 215–218 °C (218.3 °C).
Check for absolute doneness; the muffins are perfectly cooked through when the sponge bounces back lightly and the internal structure is set.
Chef's Error Alert: Be aware that adding large, heavy chunks of raw chocolate directly to the crown of a muffin means those top surface pieces can occasionally get a bit too dark or caramelized in a hot oven. If this happens, you can pick those dark surface flecks right off, or enjoy them as-is for a rich, toasted s'mores-like accent.
Remove the trays from the oven and let them drop temperature slightly. Serve warm while the interior chocolate chunks are still molten, gooey, and melted.