Chocolate chunks muffins
As a kid, chocolate chip muffins were always my favorite. The only thing that could make them better are chunks of chocolate for a more intense flavor. These chocolate chunk muffins will give all other muffins a run for their money. It’s a soft, textured cake loaded with pieces of chocolate. Make these and be happy!
INGREDIENTS
– 1/2 cup butter, room temperature
– 1 cup sugar
– 2 eggs
– 1 cup sour cream, room temperature
– 1 1/2 tsp vanilla extract
– 2 cups all-purpose flour
– 1 tsp baking powder
– 1/2 tsp baking soda
– 1/2 tsp salt
– 12 oz semi-sweet chocolate bars (I use Ghirardelli)
– 2 tbsp turbinado sugar
INSTRUCTIONS
– Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners and set it aside.
– In the bowl of an electric mixer, combine the butter and sugar. Cream until light and fluffy, 3-5 minutes. Add the eggs, one at a time, making sure each incorporates. Mix in the sour cream and vanilla.
– Once the sour cream and vanilla are mixed in, add the flour, baking powder, baking soda, and salt. Combine until just a few dry streaks remain.
– With a serrated knife, make large shards of chocolate and fold them into the batter by hand.
– Portion the batter into the prepared 12 muffin cups. Sprinkle the tops with turbinado sugar. Bake in the preheated oven until the muffins are golden and a skewer inserted in the middle comes out clean, 25-35 minutes.
– Remove from the oven and cool in the pan for 5 minutes. Remove from the pan and finish cooling on a rack for 15 minutes.
