Satisfy your chocolate cravings with our bakery-style double chocolate muffins. Moist, rich, and decadent, these muffins are a chocolate lover’s dream. Get the recipe now!
Get ready to indulge in pure chocolate bliss with our bakery-style double chocolate muffins! These moist and rich treats are a chocolate lover’s dream come true.
Made with high-quality ingredients and baked to perfection, these muffins are bursting with intense chocolate flavor in every bite. Whether you’re craving a delightful breakfast, a midday snack, or a luscious dessert, these double chocolate muffins are the answer.
Easy to make and impossible to resist, this recipe will elevate your baking game to new heights. So grab your apron, preheat the oven, and treat yourself to the ultimate chocolate experience.
Ingredients
These bakery-style double chocolate muffins are crafted using premium ingredients such as rich cocoa powder, high-quality dark chocolate, farm-fresh eggs, creamy butter, and a touch of vanilla extract [paid link]. The result? Pure chocolate perfection in every bite.
How to make Chocolate Muffins
To create bakery-style double chocolate muffins, simply combine dry ingredients, melt dark chocolate, beat wet ingredients, and fold everything together. Bake until moist and fluffy, and enjoy the irresistible aroma and taste of homemade chocolate goodness.
Recipe Tips & Kitchen Tricks
- Use high-quality cocoa powder and dark chocolate for a rich and intense chocolate flavor. I used Hershey’s Special Dark – it is SO chocolatey!
- If you weigh your flour, it should be 260 grams. This will use the least amount of milk listed. If you do not weigh the flour, you may need some additional milk to thin the batter.
- For moist muffins, avoid overmixing the batter. Gently fold the dry ingredients into the wet ingredients until just combined.
- To prevent the muffins from sticking, use non-stick muffin liners or lightly grease the muffin tin.
- Bake the muffins until a toothpick inserted into the center comes out with a few moist crumbs, but not wet batter.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3-4 days, or freeze them for longer storage.
Recipe Variations
- Peanut Butter Chocolate Muffins: Swirl in some creamy peanut butter into the batter before baking for a decadent combination of chocolate and peanut butter flavors.
- Mint Chocolate Muffins: Add a teaspoon of mint extract to the batter and fold in some chopped dark chocolate for a refreshing twist on classic chocolate muffins.
- Orange Chocolate Muffins: Incorporate the zest of an orange into the batter to infuse a citrusy aroma and flavor that pairs wonderfully with chocolate.
- Gluten-Free Chocolate Muffins: Use a gluten-free flour blend instead of all-purpose flour to make delicious gluten-free chocolate muffins. Ensure your other ingredients are also gluten-free.
- Espresso Chocolate Muffins: Add a tablespoon of instant espresso powder to the batter for a subtle coffee flavor that enhances the richness of the chocolate.
- Coconut Chocolate Muffins: Fold in shredded coconut into the batter for a tropical touch and added texture. You can also sprinkle some on top before baking for an extra crunch.
Serving Suggestions
- Enjoy bakery-style double chocolate muffins warm from the oven for a delightful and comforting treat.
- Serve them as a delectable breakfast option alongside a cup of hot coffee or a cold glass of milk.
- Pair the muffins with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert.
- Serve the muffins as a crowd-pleasing treat at brunch or afternoon tea gatherings.
- Serve the muffins as a sweet addition to a brunch spread or as part of a dessert platter.
- Pack the muffins in lunchboxes for a delicious on-the-go snack or treat.
- Customize the serving by adding fresh berries, such as strawberries or raspberries, on the side for a fruity accompaniment.
- Use the muffins as a base for a chocolate trifle by layering them with whipped cream and chocolate pudding.
Frequently Asked Questions (FAQs)
Q: Can I make the muffins ahead of time? Absolutely! You can bake the muffins in advance and store them in an airtight container at room temperature for up to 3-4 days. You can also freeze them for longer storage. Just make sure to thaw them before serving.
Q: Can I use oil instead of butter in the recipe? Yes, you can substitute melted butter with an equal amount of vegetable oil. The muffins may have a slightly different texture and flavor, but it will still be delicious.
Q: Can I replace eggs in the recipe? Yes, you can use egg substitutes like applesauce, mashed banana, or yogurt for a vegan or egg-free version. Keep in mind that the texture and taste may be slightly different.
Q: Can I use a different type of flour, such as whole wheat flour? Yes, you can experiment with different flours like whole wheat flour or a gluten-free flour blend. Just be aware that the texture and taste may vary from the original recipe.
Q: How do I ensure my muffins rise properly? To help your muffins rise, make sure your leavening agents like baking powder and baking soda are fresh. Also, avoid overmixing the batter and follow the recipe instructions for the correct oven temperature and baking time.
Q: Can I add nuts or other mix-ins to the muffins? Absolutely! Feel free to add chopped nuts, chocolate chips, or other mix-ins to customize the muffins to your liking. Just fold them gently into the batter before baking.
Q: Can I make mini muffins instead of regular-sized ones? Yes, you can adjust the baking time and make mini muffins instead. Start checking for doneness after about 10-12 minutes, as they will bake faster than regular-sized muffins.
Q: Can I use this recipe to make a cake? While this recipe is specifically designed for muffins, you can experiment with baking the batter in a cake pan. Adjust the baking time accordingly and keep an eye on the cake as it bakes.
Brunch Wine & Cocktail Pairings
wine
- Sparkling Wine or Champagne: Sparkling wines, such as Prosecco, Champagne, or Cava, are versatile and can pair well with a range of brunch foods. They’re especially delightful with eggs Benedict, smoked salmon, or fresh fruit.
- Rosé Wine: Rosé wines, with their refreshing and fruity profiles, are excellent choices for brunch. They complement dishes like quiches, salads, and light sandwiches. Opt for a dry or off-dry rosé for a balanced pairing.
- Chardonnay: Chardonnay, with its rich and creamy texture, pairs well with dishes like eggs, quiches, and seafood. Look for a Chardonnay with moderate oak influence and a good balance of acidity.
- Sauvignon Blanc: Sauvignon Blanc’s vibrant acidity and herbaceous notes make it a fantastic match for green salads, omelets, and goat cheese-based dishes. It adds a refreshing element to brunch.
- Pinot Noir: If you’re serving heartier brunch fare like roasted meats, mushroom dishes, or savory pastries, consider light to medium-bodied Pinot Noir. Its earthy and fruity characteristics can complement these flavors well.
Cocktails
- Mimosa: A classic brunch cocktail made with sparkling wine and orange juice. Its bright and citrusy flavors pair well with dishes like eggs Benedict, pancakes, and pastries.
- Bloody Mary: This savory cocktail with tomato juice, vodka, and various spices is a brunch staple. Its bold flavors make it a great pairing for savory brunch dishes like omelets, bacon, and breakfast sandwiches.
- Bellini: A refreshing combination of sparkling wine and peach purée. The fruity and slightly sweet profile of the Bellini pairs nicely with brunch dishes like fresh fruit, light salads, and quiches.
- Mojito: This minty and citrusy cocktail made with rum, lime juice, sugar, and fresh mint is a refreshing choice for brunch. It pairs well with brunch dishes that have a hint of spice or tropical flavors.
- Aperol Spritz: A popular Italian cocktail consisting of Aperol, prosecco, and soda water. Its bittersweet and bubbly nature makes it a versatile pairing option for a range of brunch foods, including charcuterie, salads, and light pasta dishes.
- Paloma: A tequila-based cocktail made with grapefruit juice and soda water. Its bright and tangy flavors make it a fantastic match for brunch dishes like avocado toast, seafood, and Mexican-inspired fare.
Bakery-Style Chocolate Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup cocoa powder , [See Note 1]
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 to 1 3/4 cups whole milk , [See Note 2]
- 2 large eggs , beaten
- 2 tbsp butter , melted
- 1/3 cup vegetable oil , [See Note 3]
- 1 tbsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
For the topping:
- 1/3 cup chocolate chips , for sprinkling
Instructions
- Preheat oven to 350 degrees F.
- Thoroughly grease and flour muffin tins or use paper liners. Set aside.
- Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
- Combine the milk, melted butter, oil, beaten eggs, and vanilla extract. Stir to combine.
- Add the liquid ingredients to the dry ones and mix just until incorporated. The batter will be visibly lumpy. This is okay! It’s extremely important not to over-mix the batter, or the resulting muffins can be dense.
- With a rubber spatula, gently fold 1 cup of chocolate chips into the batter being careful not to overwork the batter.
- Carefully spoon the batter into the prepared muffin pan (I use a small scoop).
- Finally, sprinkle the remaining chocolate chips onto the tops of the muffins.
- Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Remove pan from the oven and cool on a wire rack.
Notes
- I used Hershey’s Special Dark – it is SO chocolatey! Use your favorite powdered chocolate.
- If you weigh your flour, it should be 260 grams. This will use the least amount of milk listed. If you do not weigh the flour, you may need some additional milk to thin the batter.
- You may use your favorite oil. I’ve used oil as it keeps the muffins moister than using butter alone (since butter is partially water which evaporates – it can leave muffins dry).
Totally loved this easy recipe. The dark cocoa powder made the difference.
I love those muffins from the warehouse store – but they are so HUGE! These look so delicious, I’m gonna b making them this weekend.
Thanks, Brenna. These were a real hit with our family and some friends we shared them with.