1-Ready to dive into making chocolate chunk muffins? This step-by-step guide makes the process fun and straightforward, even if you’re new to baking. Start by preheating your oven to 425°F and lining 9 muffin tins with paper liners, which helps everything bake evenly.

2-First, cream the butter and sugar in a mixer on high speed until light and fluffy, about 3 minutes, to build a great base for your chocolate muffins. Next, beat in the egg for another minute to incorporate air and keep the texture light. Then, add the Greek yogurt and vanilla extract, mixing until combined for that moist, tender crumb.

3-In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution. Gradually add the dry ingredients to the wet mixture and stir just until it starts to come together don’t overmix! For even chocolate distribution, fold in the chopped dark chocolate by hand; the batter will be thick, which is normal.

4-Scoop the batter into the muffin cups, filling them just below the top, and sprinkle the tops with granulated sugar for a sweet crunch. Bake at 425°F for 5 minutes, then reduce the temperature to 375°F and bake for another 15 minutes until golden brown and springy. Let the muffins cool for at least 5 minutes before serving to avoid any burns from the gooey chocolate.