Double Chocolate Muffins | Bakery Style Muffins

These are the best double chocolate muffins you’ll ever have! These muffins are super chocolatey, moist and crunchy tops. You won’t need any other recipe!

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These are the best double chocolate muffins you’ll ever have! These muffins are super chocolatey, moist and crunchy tops. You won’t need any other recipe!

Chocolate Muffins
Chocolate Muffins
Chocolate Muffins

Double Chocolate Muffins

Yield: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Soft, fluffy muffins with crunchy tops just like the bakery!

Ingredients

  • 2 cups (280g) all-purpose flour
  • 3/4 cup (75g) unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 1/4 cups milk
  • 1/2 cup canola or vegetable oil
  • 2 teaspoons instant coffee, optional (enhances the flavour of the chocolate, but you can leave it out. You won’t taste the coffee in the muffins)
  • 1 tablespoon vanilla extract
  • 1 cup of chocolate chips and chunks

Instructions

    1. Preheat oven to 190C degrees. Butter 12 muffin cups or line them with liner paper.
    2. In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix.
    3. Create a well in your dry mixture, add eggs, milk, oil, coffee granules and vanilla extract.
    4. Fold the mixture with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Add chocolate chips/chunks and stir.
    5. Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake at 190 for 15 minutes total or until a toothpick inserted into the centre of the muffin comes out clean.
    6. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.

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