I am going to be completely honest here – I don’t usually eat a lot of sweets, I’m more of a bread and pasta kind of gal, but there is something positively addictive about these particular Bakery Style Double Chocolate Muffins that draws me to them. No one in my family can stop eating them – literally, can’t stop. Rich, moist, chocolaty muffins with DARK chocolate chips are truly a match made in muffin heaven.
These muffins taste more like a treat than a breakfast muffin but that didn’t stop my entire family eating one for breakfast this morning. You can eat them plain or if you want to fancy it up a bit, serve with some whipped heavy cream and raspberries for a decadent dessert that will knock the socks off of your family or friends. These muffins are quick and easy to throw together and mix up in just one bowl with no electric mixer needed!
A couple of tips for this recipe:
- Even if you don’t think you like dark chocolate, I encourage you to try them in here at least once because the combination of the sweet muffin with the slightly less sweet dark chocolate is incredible. (I use Nestle’s dark chocolate chips which are 53% cacao – different percent’s mean different tastes and these are beyond delicious.)
- When you bake muffins, you want to give them five minutes at a higher oven temperature, then decrease the temp to complete the baking. This gives you the crackly, beautiful tops that you enjoy when you go to a bakery right at home! These muffins start at 425 and then after 5 minutes I lower the temperature to 350 for the last 15-17 minutes.
- I like to bake all the muffins on the top rack, so if you can’t fit them all on the top at once, cook them one tray at a time! (You can buy a 24 count standard muffin/cupcake pan that will fit most ovens.)
Ingredients:
- 1 cup milk
- 1 Tbsp lemon juice
- 1 cup canola oil
- 2 eggs
- 1 tsp vanilla
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup hot water
- 2 cups AP flour
- 1 cup cocoa powder
- 1 Tbsp baking powder
- 1 tsp salt
- 2 cups dark chocolate chips, divided, (can substitute semi-sweet)
Instructions:
- Preheat oven to 425 and line 24 standard cupcake/muffin cups with cupcake liners.
- In a large mixing bowl, add the lemon juice to the milk and let sit for 2-3 minutes.
- Whisk in the oil, eggs and vanilla.
- Add the brown sugar, granulated sugar and hot water and whisk until well combined.
- Sift in the flour, cocoa powder, baking powder and salt, then whisk until combined.
- Stir in the chocolate chips. (Optional stir in only 1-1/2 cups of the chocolate chips then press the remaining chocolate chips in to the muffin tops before baking.)
- Fill your muffin cups just about to the top. (Optional: Sprinkle a few chocolate chips on the top of each one.)
- Bake at 425 for 5 minutes, lower the temperature on the oven to 350, (don’t open the door), and let bake another 15-17 minutes.
- Remove from the oven. Let the muffins cool in the muffin/cupcake pan for 5-10 minutes then remove and place on cooling racks. Once they are cooled they are ready to serve!
Bakery Style Double Chocolate Muffins
Double Chocolate Muffins are made with cocoa powder and dark chocolate chips then baked with crackly tops, just like your favorite bakery style muffins!
EQUIPMENT (Amazon Associate Links)
Ingredients
- 1 cup milk
- 1 Tbsp lemon juice
- 1 cup canola oil
- 2 eggs
- 1 tsp vanilla
- 1 cup brown sugar
- 1 cup granulated sugar
- 1/2 cup hot water
- 2 cups AP flour
- 1 cup cocoa powder
- 1 Tbsp baking powder
- 1 tsp salt
- 2 cups dark chocolate chips, divided (can substitute semi-sweet)
Instructions
- Preheat oven to 425 and line 24 standard cupcake/muffin cups with cupcake liners.
- In a large mixing bowl, add the lemon juice to the milk and let sit for 2-3 minutes.
- Whisk in the oil, eggs and vanilla.
- Add the brown sugar, granulated sugar and hot water and whisk until well combined.
- Sift in the flour, cocoa powder, baking powder and salt, then whisk until combined.
- Stir in the chocolate chips. (Optional stir in only 1-1/2 cups of the chocolate chips then press the remaining chocolate chips in to the muffin tops before baking.)
- Fill your muffin cups just about to the top. (Optional: Sprinkle a few chocolate chips on the top of each one.)
- Bake at 425 for 5 minutes, lower the temperature on the oven to 350, (don’t open the door), and let bake another 15-17 minutes.
- Remove from the oven. Let the muffins cool in the muffin/cupcake pan for 5-10 minutes then remove and place on cooling racks. Once they are cooled they are ready to serve!
Notes
A couple of tips for this recipe:
- Even if you don’t think you like dark chocolate, I encourage you to try them in here at least once because the combination of the sweet muffin with the slightly less sweet dark chocolate is incredible. (I use Nestle’s dark chocolate chips which are 53% cacao – different percent’s mean different tastes and these are beyond delicious.)
- When you bake muffins, you want to give them five minutes at a higher oven temperature, then decrease the temp to complete the baking. This gives you the crackly, beautiful tops that you enjoy when you go to a bakery right at home! These muffins start at 425 and then after 5 minutes I lower the temperature to 350 for the last 15-17 minutes.
- I like to bake all the muffins on the top rack, so if you can’t fit them all on the top at once, cook them one tray at a time! (You can buy a 24 count standard muffin/cupcake pan that will fit most ovens.)
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