These Bakery Style Double Chocolate Chip Muffins are a chocolate lover’s dream come true! Big and fluffy baked goodies that are super moist, rich, and doubles up on the chocolaty goodness in every bite!
Everything you love about Double Chocolate Chip Muffins that makes you run to your favourite bakery shop can be made right in your kitchen. From the heavenly aroma of freshly baked treats down to the very last piece of melted chocolate chip! So skip the mad dash to the bakery every morning and enjoy them at home instead.
Easy Bakery Style Double Chocolate Chip Muffins
You would think that something this decadent and oozy would take time to perfect, right? On the contrary, these muffins are actually ridiculously easy to make. In fact, you only need one bowl and a few simple ingredients! And by the way, you can make a dozen of these at home in just 45 minutes! That is less time than it would probably take for you to get ready to go out, wait in line and order them. Less expensive too!
Double Chocolate Chip Muffin Ingredients
- Milk + Vinegar: mix together to make homemade buttermilk. This acidic milk will make your muffins light and tender. Make sure to let it sit until it thickens.
- Can I use lemon juice instead? Sure, you can sub it 1:1 if that is what you have.
- Can I use dairy-free milk? No problem, soy, oat, and almond milk are best for baking.
- Canola oil: I love using this oil for baking. It is neutral tasting and keeps the muffins moist even after a few days in the fridge!
- Can I use butter as a replacement? Surely! Your muffins will be less airy but will have a richer taste.
- Can I use other oils? You can use any type of vegetable oil. I don’t recommend using olive oil as it will change the flavour of the muffins.
- Eggs: will give the batter structure, so it remains compact as it rises.
- Is there a vegan substitute? Of course! You can use applesauce or flax egg instead.
- Vanilla essence: you can never go wrong with adding few drops of this fragrant flavouring. It will give the muffin an extra boost of flavour that makes it so yummy!
- Hot water + Instant coffee granules: the dissolved coffee granules will help bring out the chocolate flavour from the cake without leaving any coffee taste. You can omit it if you like.
- Sugar: I used both brown sugar and caster sugar for this recipe. They add moisture, structure, and a richer taste to the batter resulting in tender crumbs.
- Can I use regular white sugar instead? No problem! Use the same amount as in the recipe.
- Flour: I use plain flour or all-purpose flour. Its medium protein content will allow the muffins to rise while keeping them sturdy.
- Can I use gluten-free flour? Absolutely! You can substitute it 1:1.
- Can I use cake flour? Using this will make your muffins even lighter and fluffier. Remember to check on package instructions for flour to liquid ratio as they have different protein content.
- Baking powder: is the leavening agent needed to make these stand-up muffins!
- Unsweetened cocoa powder: the best chocolate muffins requires a good quality cocoa powder. Note that this is NOT hot cocoa powder.
- Salt: adding a bit of salt enhances the flavour nuances of the other ingredients.
- Dark chocolate chips: folded into the batter for that extra chocolate treat in every bite!
- Can I use milk chocolate chips? Using this will make the muffins a lot sweeter. Try to mix it up with dark chocolate if you can. Or, if you have dark chocolate bars, you can crush or shave them instead.
Make Bakery Style Double Chocolate Chip Muffins
Get your aprons on, and let’s get bakin!
- Preheat the oven to 170°C / 340°F
- Line a 12-hole standard muffin pan with paper cases.
- Dissolve coffee granules in hot water
- Make the buttermilk by stirring milk and vinegar in a large mixing bowl. Leave for 5 minutes or until it thickens.
- Mix in canola oil, eggs, vanilla, sugars, and dissolved coffee until well combined.
- Add the dry ingredients continue to mix. Next, fold in the chocolate chips.
- Pour into the prepared muffin pan and bake for 23-25 minutes. Let them cool in the pan for 10 minutes after baking, then transfer to a wire rack.
Tips when making Double Chocolate Chip Muffins
- I use Tulip-shaped muffin liners, which can hold quite a lot of batter. If you’re using regular muffin liners, you may end up with big overflowing muffin tops. You can put less batter in each cup and make extra 4-6 muffins instead if you want them to be smaller.
- The muffin batter does not need to be mixed at high speed to create air within. Whisking by hand is enough. But if you prefer a hand mixer, use low settings only.
- If the batter is over-mixed, your muffin will turn tough and chewy. Just mix until there are no visible dry ingredients. A few lumps are okay because the batter doesn’t have to be smooth.
- Check if your muffins are baked by inserting a toothpick or skewer into the center of a muffin. It should come out clean before removing these goodies from the oven.
How to Store Leftovers?
You can keep the leftover muffins un-refrigerated in an airtight container for up to 4 days. After a couple of days, microwave for 20 seconds before serving to keep fresh.
Can I make it ahead of time?
For sure! Just place the batter in a Ziploc or freezer bag and freeze. They can be frozen for up to 6 months. Once you are ready to bake, leave the frozen batter at room temperature for 6 hours or overnight or microwave it for 50 seconds to defrost instantly. Follow the baking instructions on the recipe.
- ¾ cup milk
- 1 tbsp white vinegar
- ¾ cup canola oil
- 2 eggs
- 1 tsp vanilla essence
- ¾ cup brown sugar
- ¾ cup caster sugar
- ⅓ cup hot water
- 1 tsp instant coffee granules
- 1 ½ cups plain flour
- 1 tbsp baking powder
- ¾ cup unsweetened cocoa powder
- 1 tsp salt
- 1 ½ cups dark chocolate chips
- Preheat the oven to 170°C / 340°F. Line a 12-hole standard muffin pan with paper cases.
- In a large mixing bowl, stir together the milk and vinegar. Sit for 5 minutes or until milk has thickened.
- Add canola oil, eggs, vanilla and sugars. Dissolve the coffee granules in the hot water then add to mixture. Stir until well combined.
- Sift over flour, baking powder, cocoa powder and salt. Stir until well combined. Stir through chocolate chips.
- Pour approximately ⅓ cup of batter into each paper case. Bake for 23-25 minutes or until a skewer inserted into the centre of one of the muffins comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- You can keep the cooked muffins un-refrigerated in an airtight container for up to 4 days. After a couple of days, microwave for 20 seconds before serving to keep fresh.
- To freeze the cooked muffins, bag together in a zip-loc or freezer bag. Keep frozen for up to 6 months. Leave at room temperature for 6 hours or overnight then eat at normal. You can microwave a frozen muffin for 50 seconds to defrost instantly.
Substitutions & Tips
- Muffin liners: I use Tulip shaped muffin liners which can hold quite a lot of batter. If you're using regular muffin liners, you may end up with big overflowing muffin tops. You can put less batter in each cup and make an extra 4-6 muffins instead if you want them to be smaller.
- Vinegar: you can use any type of vinegar or even lemon juice.
- Oil: you can use any type of vegetable oil. I don't recommend using olive oil as it will change the flavour of the muffins.
- Coffee granules: coffee helps bring out the chocolate flavour from the cake. You can omit if you like.
- Chocolate chips: you can substitute the chocolate chips for 250 g (9 oz) of chopped dark chocolate. If you like, you can use any combination of white/milk/dark chocolate chips or chopped chocolate.
Nutrition Information:Serving Size: 1 Muffin
Amount Per Serving: Calories: 452Total Fat: 24.3gSaturated Fat: 6.4gTrans Fat: 0gCholesterol: 40.8mgSodium: 341.4mgCarbohydrates: 57.4gFiber: 4.5gSugar: 42.8gProtein: 6g