These Bakery Style Double Chocolate Muffins deliver the ultimate chocolate experience with their tender crumb, rich flavor, and melty chocolate chips in every bite. Featuring the perfect domed top that bakeries are famous for, these indulgent treats strike an ideal balance between a moist, cake-like interior and slightly crisp exterior. Whether enjoyed as a special breakfast treat or decadent dessert, these chocolate muffins will satisfy even the most intense chocolate cravings.

Why You’ll Love This Recipe

• Authentic bakery-style results with impressive domed tops you can achieve at home
• Double chocolate flavor from both cocoa powder and chocolate chips/chunks
• The optional instant coffee enhances the chocolate flavor without adding coffee taste
• Uses a combination of butter and oil for perfect moisture and flavor
• Simple ingredients that you likely already have in your pantry
• Perfect make-ahead option for busy mornings or unexpected guests

Ingredients

• All-purpose flour: Creates the perfect structure for these muffins. For a tender crumb, avoid overmixing after adding the flour.
• Unsweetened cocoa powder: Provides the rich chocolate base flavor. Use Dutch-processed cocoa for a deeper color and smoother flavor.
• Baking powder and baking soda: The combination gives these muffins their perfect rise and texture. Make sure your leavening agents are fresh.
• Salt: Enhances all the flavors, especially the chocolate. Don’t skip this essential ingredient.
• Granulated sugar: Adds sweetness and helps create the perfect texture. You could substitute part brown sugar for more depth.
• Eggs: Provide structure and richness. Bring to room temperature for best results.
• Buttermilk: Adds moisture and tenderness while activating the leavening agents. No buttermilk? Use regular milk with a tablespoon of vinegar or lemon juice.
• Unsalted butter: Adds rich flavor. Melted and cooled prevents the hot butter from cooking the eggs.
• Canola or vegetable oil: Ensures muffins stay moist for days. The combination with butter gives the best of both worlds.
• Instant coffee: Optional but highly recommended as it intensifies the chocolate flavor without adding coffee taste.
• Vanilla extract: Complements and enhances the chocolate flavor profile.
• Chocolate chips and chunks: Using a mix creates interesting texture variations. Choose semi-sweet, dark, or milk chocolate based on your preference.

Variations

Extra Rich Chocolate Muffins

Increase the depth of chocolate flavor by using dark chocolate cocoa powder and adding 2 tablespoons of chocolate hazelnut spread (like Nutella) to the batter. Top with a chocolate ganache drizzle after baking for an ultra-decadent treat.

Chocolate Cherry Muffins

Fold in 1 cup of dried cherries or fresh pitted cherries along with the chocolate chips. The tartness of cherries pairs beautifully with the rich chocolate, creating a sophisticated flavor combination reminiscent of Black Forest cake.

Chocolate Peanut Butter Muffins

Swirl 1/4 cup of peanut butter into the batter before baking, or add peanut butter chips along with the chocolate chips. For extra indulgence, push a mini peanut butter cup into the center of each muffin before baking.

Triple Chocolate Muffins

Use a mix of white, milk, and dark chocolate chips or chunks for a triple chocolate experience. Sprinkle some extra chocolate chips on top before baking for an even more impressive appearance.

How to Make the Recipe

Step 1: Prepare the Oven and Muffin Tin

Start by preheating your oven to the high temperature of 425°F/220°C. This initial high heat is the secret to creating those beautiful domed tops. Prepare your muffin tin by either buttering each cup generously or lining them with paper liners for easy removal.

Step 2: Prepare the Wet Ingredients

Melt the butter in a microwave-safe bowl and set it aside to cool slightly. In a medium bowl, whisk together the eggs, buttermilk, oil, and vanilla extract until well combined. Add the instant coffee granules (if using) to the wet ingredients and whisk until dissolved. Finally, add the cooled melted butter and whisk everything together.

Step 3: Mix the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. This removes any lumps and aerates the mixture. Add the granulated sugar and whisk everything together until evenly distributed.

Step 4: Combine and Add Chocolate

Pour the wet ingredients into the dry ingredients and gently fold together using a wooden spoon or rubber spatula. Stir just until no dry streaks remain – the batter should be thick and lumpy. Overmixing will result in tough muffins. Gently fold in the chocolate chips and chunks until evenly distributed throughout the batter.

Step 5: Bake with Temperature Adjustment

Divide the batter evenly among the prepared muffin cups, filling them almost to the top. Place in the preheated oven and bake for exactly 3 minutes at the high temperature. Then, without opening the oven door, reduce the temperature to 350°F/180°C and continue baking for an additional 12-17 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6: Cool and Enjoy

Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. This resting time helps the muffins set and makes them easier to remove from the pan without breaking.

Tips for Making the Recipe

• The secret to bakery-style domed tops is starting with a high oven temperature and then reducing it without opening the door
• Measure your flour correctly by spooning it into the measuring cup and leveling it off, rather than scooping directly from the container
• Don’t overmix the batter after adding the dry ingredients – this develops gluten and results in tough muffins
• Use a combination of chocolate chips and chunks for varied texture and melting patterns
• Fill your muffin cups almost to the top for impressive, high-domed muffins
• Adding instant coffee enhances the chocolate flavor without making the muffins taste like coffee
• The batter should be thick – if it seems too thick, add a tablespoon or two of buttermilk

How to Serve

Serve these double chocolate muffins slightly warm to maximize the melty chocolate chip experience. They’re perfect on their own or paired with a glass of cold milk for breakfast or an afternoon snack. For a dessert presentation, warm a muffin slightly and top with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with hot beverages like coffee, hot chocolate, or tea. For an extra touch, dust with powdered sugar or drizzle with a simple chocolate glaze before serving.

Make Ahead

These muffins are excellent candidates for make-ahead preparation. The batter can be mixed the night before and refrigerated in the muffin tin, covered with plastic wrap. In the morning, simply remove from the refrigerator while the oven preheats, then bake as directed, adding 1-2 minutes to the baking time.

For fully baked muffins, store at room temperature in an airtight container for up to 2 days. For longer storage, freeze completely cooled muffins in a zip-top freezer bag for up to 2 months. Thaw overnight at room temperature or reheat frozen muffins in a 300°F oven for 10-15 minutes. Individual muffins can also be microwaved from frozen for 20-30 seconds for a quick chocolate fix.

FAQs

Can I use Dutch-processed cocoa instead of regular cocoa powder?

Yes, you can use Dutch-processed cocoa in this recipe. It will give your muffins a deeper color and slightly milder, smoother chocolate flavor. The recipe contains both baking powder and baking soda, so the leavening will work properly regardless of which type of cocoa you choose.

Why did my muffins sink in the middle?

Sinking muffins usually indicate either underbaking or opening the oven door during the critical rising phase. Make sure you’re baking the muffins until a toothpick comes out clean, avoid opening the oven door during the first 15 minutes of baking, and ensure your baking powder and baking soda are fresh.

Can I make these muffins without buttermilk?

Yes, if you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and letting it sit for 5 minutes before using. Alternatively, you can use plain yogurt or sour cream thinned with a little milk to reach a buttermilk consistency.

Why does the recipe call for both butter and oil?

This recipe uses both butter and oil to get the best of both worlds. Butter provides rich flavor that oil alone cannot deliver, while oil ensures the muffins remain moist for days. This combination results in muffins with excellent taste and texture that don’t dry out quickly.

Conclusion

These Bakery Style Double Chocolate Muffins bring the coveted coffee shop experience right to your kitchen. With their impressive domed tops, rich chocolate flavor, and pockets of melty chocolate throughout, they’re sure to become a family favorite. The recipe strikes the perfect balance between simplicity and indulgence, making it accessible for bakers of all skill levels. Whether you’re serving them for a special breakfast, packing them in lunchboxes, or enjoying one with your afternoon coffee, these muffins deliver chocolate satisfaction in every bite. Give this recipe a try – your chocolate cravings will thank you!

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