Chocolate Chunk Muffins


Muffins are so versatile. They go well with afternoon tea or a Sunday brunch and even let you get away with calling chocolate as breakfast food! If you are one of those, simply cannot bend the no-chocolate-for-breakfast-rule then you can always substitute the chocolate with any fruit! A little lemon zest and some blueberries or a marble of  strawberry puree, some peaches maybe? The possibilities are endless!


Chocolate Chunk Muffins


  • 1 1/2 cups wheat flour
  • 1 cup yogurt
  • 1 cup sugar
  • 1/2 tsp baking soda
  • 1 1/4 tsp baking powder
  • 1/2 cup butter
  • 1 1/2 tsp vanilla extract
  • 1/2 to 1 cup chocolate chunks


  1. Preheat the oven at 180°C and line the muffin tin.
  2. Sieve the wheat flour twice and keep it aside.
  3. Cream the sugar and yogurt till the sugar dissolves.
  4. Add baking soda and baking powder to it. Leave it aside for 5 mins till bubbles appear.
  5. In another bowl cream the butter and vanilla extract till light and fluffy.
  6. Add the softened butter to the yogurt mixture and whisk until combined.
  7. Slowly add the flour, in parts, to the wet mixture, till everything is well incorporated.
  8. Finally, fold in the chocolate chunks.
  9. Pour the batter into the muffin tin and bake in the preheated oven for 15-20 mins.


  • You can substitute the chocolate chips for blueberries or any other fruit.
  • You must move fairly quickly after the baking soda and baking powder are added.

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