Despite the oppressive weather this weekend, I temporarily lifted my “no oven” embargo to bake up a batch of these Blackberry-Chocolate Chunk Muffins.
And let me tell you, it was totally worth it. I may have gotten miserably hot and sweaty from cranking my oven up to 375 degrees. But a dozen moist, fluffy muffins bursting with fresh blackberries and chunks of dark chocolate is a force to be reckoned with. I just couldn’t say “no”.
I’ve been on a serious muffin kick lately ever since I made these Blueberry-Basil Muffins. To be honest, I had kind of forgotten about how much I liked homemade muffins. But they are leaps and bounds above those typical dense, softball-sized muffins that you find in coffee shops. And once you zero in on a base recipe that you love, homemade muffins are endlessly customizable. I’ve been making versions of the recipe from this book for a couple of years of now, often swapping out or adding ingredients. And whatever I seem to do to them, they always come out great.
Also, muffins are basically as close as you can get to enjoying cake for breakfast without actually eating a slice of cake. And I’m very down with that.
- 1/2 cup (8 tablespoons) unsalted butter, melted and cooled
- 1/2 cup milk, room temperature
- 2 eggs
- 1 tsp. grated orange zest
- 2 cups all-purpose flour
- 3/4 cups plus 1 tablespoon sugar, divided
- 2 tsp. baking powder
- 1 tsp. salt
- 1 1/2 cups fresh blackberries
- 1/2 cup chopped dark chocolate
- Pre-heat your oven to 375 degrees. Line a standard 12-cup muffin tin with liners or coat with non-stick cooking spray. Set aside.
- Make the muffin batter. In the bowl of your stand mixer with the paddle attachment, beat the butter, milk, eggs, orange zest on medium speed until well combined, about 2-3 minutes. With your mixer on low, slowly add in the flour, 3/4 cups of the sugar, baking powder and salt, beating until the dry ingredients are just incorporated. Fold in the blackberries and chopped chocolate.
- Scoop the muffin batter into your prepared muffin tin, dividing the batter evenly between the 12 cups. Sprinkle the remaining tablespoon of sugar over the tops of the muffins.
- Transfer the muffin tin to your pre-heated oven and bake for 25-28 minutes. The tops of the muffins should be slightly brown, and a toothpick inserted into the center should come out clean. Remove from the oven and allow the muffins to cool in their tin for about 10 minutes. Then remove the muffins from their tin and transfer them to a wire rack to continue cooling.
- Once fully cooled, the muffins can be stored in an airtight container at room temperature for up to 2 days.
Well, I have a container of blackberries withering away in my fridge so I know what I’m making with them now! LOVING the muffin recipes, there just always need to be more of them in our lives, right? xoxo
Totally. The world needs more muffins. With chocolate.
I want 27 of these muffins this morning!! Gorgeous!!
I’ll send you 2.25 dozen then!
Save me a few, these look amazing!
ooh, love that there’s chopped chocolate (instead of chocolate chips) in here! the irregular puddles of melted chocolate are my favorite ?
Ha ha. Right? Rustic is key! Thanks, Heather!
These blackberry chocolate muffins look amazing 🙂
Yay! Thanks, girl!
Gahhhhh, Liz, these muffins!!! Killing me! Seriously these look amazing, girlfriend! Love that they are, legit, bursting with fresh blackberries! And a little chocolate added to the mix sure never hurt anybody. 😉 These are perfect, chicka! So glad you lifted your no oven embargo. Now if you could be a doll and send me some of these, I’d be forever grateful. Pinned! Cheers!
Chocolate definitely never hurt anyone! 🙂
Ahhhh the chocolate chunks… a sublime addition to these muffins, Liz! No wonder you turned on your oven! When inspiration hits, there’s no stoppin’ ya! Blackberries are just on the cusp of coming in.. I picked a few on my walk yesterday. They’re still a bit tart, so I’ll give em a few more days before I get busy picking. These look so delicious! xo
Oh how I miss all the free blackberries around the PNW. I used to pick and pick and pick until my fingers were sore and stained. There are a few wild bushes around here. But nothing like where you live.
These are so worth turning the oven on! I love the blackberry + chocolate combination. It’s one of my favorites!
Thanks, girlfriend! Cheers!
Worth turnin the oven on for, they look so good!
Thank you so much!
Wow, Can’t wait to try!
Yay! Let me know how they come out!
OMG! These could be my new favorite muffins! Love your pics! We have to try these!
Let me know if you do!
Yum, I am loving the combo of blackberry and chocolate. Definitely not something I eat everyday but makes me want to try it. Gorgeous!
Thanks, Karen! I hope you try it out!
Cut up the blackberries or leave whole?!
I leave them whole. But if they are very large, you could cut them in half.
I just made these muffins, they are so delicous!! Fab recipe!
I assume that they are freezable?
Hi Laura. So glad you love them! That’s great to hear. I haven’t tried freezing them, but it should work!
made these last night, so easy to make and they were amazing! great recipe!
That’s great, Jessie!