Galaxy Chunk Chocolate Muffins


  • 1¾ cups (7½oz/ 213g) all purpose flour, lightly spooned and leveled
  • 1¼ cups (8¾oz/ 248g) soft light brown sugar*
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ cups (9½oz/ 270g) Galaxy (called Dove in the US), about 3 (90 gram bars), or any chocolate bar of your choice, chopped into pea-sized pieces, (or chocolate chips)*
  • 6 tablespoons (1⅛oz/ 32g) unsweetened cocoa powder, I used Hershey’s (spooned in and leveled)*
  • 6 tablespoons (89ml) boiling water
  • ¾ cups (6oz/ 170g) sour cream, at room temperature
  • ⅓ cup (2¾ oz/ 76g) melted butter
  • ¼ cup (60ml) oil, neural flavored like sunflower, corn, canola, vegetable or safflower
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract*


  1. Adjust oven rack to lower middle position. Preheat oven to 350F/180C. Line muffin pan with 12 cupcake liners.
  2. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. Reserve ⅓ cup of the chocolate chunks for sprinkling on top of the batter aside, and add in the rest to the flour mixture. Whisk well to coat. Set aside.
  3. In a medium bowl, blend together the cocoa powder and boiling water to form a smooth paste.
    1. Whisk in the sour cream;
    2. the melted butter;
    3. oil;
    4. eggs;
    5. and vanilla.
  4. Pour the chocolate mixture into the flour mixture
    1. Using a rubber spatula, gently fold together until well combined and no flour pockets remain.
    2. Do NOT overmix. Batter will be slightly lumpy.
  5. Using a ¼ cup measure ice cream scoop or a ¼ cup measuring cup, portion the batter evenly into the prepared muffin pan.
    1. Sprinkle the top of the batter with the reserved chocolate chunks.
  6. Bake for 18 to 23 minutes, or until the the muffin top’s center springs when touched gently and a toothpick inserted in the center comes out clean or with a few moist crumbs attached (although that could be confusing because you might hit a melted chocolate chunk, if that happens, try a different muffin) Do NOT overbake or the muffins will dry out.
  7. Remove the pan from the oven and let cool for about 5 minutes or until the muffins are cool enough to handle. Remove the muffins from the pan and let cool on a wire rack. Enjoy warm or at room temperature.
  8. Store in an airtight container for up the 3 days (if they last that long). They could be rewarmed for a few seconds in the microwave if desired.

Chocolate Ganache for filling and topping

125g chocolate – maybe dark? 275ml cream

Recipe taken from


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