You know I stop caring about the length of names I give my bakes which I drop this – Bakery Style Double Chocolate Chip Muffins. I cannot use less words to describe these, because they are simply delicious and the breakfast of the week! Each of this muffin comes with melty chocolate chips, in a not too sweet batter. Best of all? They’re nicely fluffy, moist and goes well with coffee!
The preparation of these Bakery Style Double Chocolate Chip Muffins are rather effortless and straightforward. Therefore, this is also a beginner friendly recipe if you are trying your hands out at baking! For a start, all you would need to do is simple whisking (light elbow grease) and to be careful to execute the steps.
Now let’s look at the ingredients. I would recommend the use of good quality dark chocolate chips here for sure. This is because they’re the star here and it would definitely be noticeable! I tend to prefer those of at least 60% so that they are not too sweet with a divine aftertaste. Naturally, you can also use a mix of chopped roasted nuts to amp up the flavour profile and textures of these muffins. If you can’t have enough chocolates, top off the portioned muffins with even more before baking. For these Bakery Style Double Chocolate Chip Muffins, I will also recommend the use of good quality cocoa powder if possible. Certainly, the use of a dash of vanilla is especially important here too.
Finally, onto the secret of these Bakery Style Double Chocolate Chip Muffins. They look especially gorgeous and filled thanks to the use of a large amount of baking powder. This allows a huge amount of leavening to create a nice height and a fluffy finish.
Without further ado, the recipe!
Bakery Style Double Chocolate Muffins
by Javier Tan Jun-09-2024
These Bakery Style Double Chocolate Chip Muffins are nicely fluffy, indulgent and are sure to delight your inner child (and children)!
Ingredients
Chocolate Muffins:
- 1/2 Cup or 115g of Butter, Softened at Room Temp
- 1/3 Cup or 70g of White Sugar
- 1/3 Cup or 70g of Brown Sugar
- 2 Large Eggs, Room Temperature, 55g each
- 2 Tsps or 10ml Vanilla
- 3/4 Cup or 160ml of Milk
- 2 and 1/3 Cups or 270g of All-Purpose Flour, Sifted
- 1/3 Cup or 30g of Cocoa Powder, Sifted
- 3 Tspns or 12g Baking Powder, Sifted
- Approx 1 Cup or 180g – 210g of Dark Chocolate Chips
Instructions
- Firstly, cream together the butter and sugar for 2 – 3 minutes until well-incorporated. Then, whisk in the two eggs.
- Once incorporated, whisk in the milk and vanilla. You can use a mixer on low speed too!
- Mix the dry ingredients separately (chocolate chips, flour and baking powder) and then fold them into the wet.
- Transfer to your muffin cups, top with more chocolate chips if desired and bake at 200C, in a pre-heated oven for 18 – 22 minutes, changing the position of the tray as needed.
- Serve and enjoy, best eaten within the first 2 days while the crumble is crunchy!
Details
- Prep time: 40 mins
- Cook time: 30 mins
- Total time: 1 hour 10 mins
- Yield: 6 – 8 Bakery Style Double Chocolate Muffins
Notes:
- If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
- Best eaten within the first 4 days. If stored in refrigerator, up to 6 days and remove to stand at room temperature for 30 minutes before serving.
- Please do not copy and paste the recipe without my permission, but feel free to link back here!
Enjoy!
– Bakeomaniac, Javier Tan
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