Bakery-Style Double Chocolate Muffins

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Have you seen the ginormous Double Chocolate Muffins (AKA Chocolate Chocolate Chip Muffins) sold in the bakery of the warehouse stores? They are rich and chocolatey and highly addictive – be careful! They are my favorite muffin ever – now you can make them at home with this simple recipe.

Chocolate muffins have always been my favorite but making them at home, they never tasted quite the same, that is until I discovered Hershey’s Special Dark Chocolate Cocoa Powder. After that, my muffins have the same dark color and rich chocolatey flavor as the ones in the bakery. At long last, I had discovered the secret. Now, I am sharing my secret with you! Shhhhhh! Don’t tell. ;)

These muffins are a great pick-me-up and the kids love them. Sometimes, I even sneak in some wheat germ for some added protein and the kiddo is none the wiser.

I bake these in my favorite muffin tins and add foil cupcake liners for quick clean-up. I then fill each liner with a small ice cream scoop so that each muffin gets an equal portion of batter. It’s also quicker and neater with fewer drips and spills. I’m all about quick clean-up.

PRO KITCHEN TIPS:

1. I used Hershey’s Special Dark – it is SO chocolatey!
2. 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.
3. 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).

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Bakery-Style Chocolate Muffins

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★★★★★

5 from 1 reviews

• Author: Ronda Eagle | Kitchen Dreaming
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 12 muffins
• Category: Breakfast
• Method: Oven
• Cuisine: American

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Description

These Bakery-Style Double Chocolate Muffins are rich, chocolatey, and highly addictive. They are my favorite muffin ever – now you can make them at home with this simple recipe.

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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

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Instructions

1. Preheat oven to 350 degrees F.
2. Thoroughly grease and flour muffin tins or use paper liners. Set aside.
3. Combine the flour, cocoa powder, baking powder, sugar and salt in a large bowl.
4. Combine the milk, melted butter, oil, beaten eggs, and vanilla extract. Stir to combine.
5. 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.
6. With a rubber spatula, gently fold 1 cup of chocolate chips into the batter being careful not to  overwork the batter.
7. Carefully spoon the batter into the prepared muffin pan (I use a small scoop).
8. Finally, sprinkle the remaining chocolate chips onto the tops of the muffins.
9. Bake 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
10. Remove pan from the oven and cool on a wire rack.

Notes

1. I used Hershey’s Special Dark – it is SO chocolatey! Use your favorite powdered chocolate.
2. 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.
3. 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).

Keywords: chocolate, breakfast, muffin, bakery-style

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