An easy and tasty homemade recipe for the best bakery style chocolate chocolate chip muffins. These double chocolate muffins are tender and moist with rich chocolatey goodness in every bite.
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These decadent Double Chocolate Muffins muffins combine cocoa powder with chocolate chips for a simple homemade muffin that is just like the ones you find in a bakery. Sometimes muffins, like these Ham and Cheese Muffins. are a good as a breakfast or side dish with dinner. But some muffins are more of a dessert – and dessert is just what these sweet double chocolate muffins are best for.
Simple Chocolate Chocolate Chip Muffins
Even though this recipe makes delicious bakery style muffins from scratch it is very easy to make. You don’t need to find your mixer, all that is needed are some mixing bowls and a wooden spoon. Measure the ingredients, stir them together and bake them – that is the essence of a simple muffin recipe. That makes this recipe is perfect for making on a lazy Sunday morning as a breakfast treat or after school for a special dessert. This recipe is also easy enough for kids to make.
The Secret to Making Perfect Muffins
The secret to making perfect muffins every time is to blend the ingredients together quickly and bake them right away. Muffins are a type of quick bread which uses baking powder to cause the muffins to rise. As soon as the ingredients are mixed the baking powder is activated and the rising process starts, even in the bowl. If you stir the batter vigorously too much of the rising will occur in the bowl, instead of in the warm oven, resulting in flat, tough muffins.
So before you start making the muffins preheat the oven and prepare the muffin tins, so when the batter is ready they can start baking. Then stir the ingredients together quickly and don’t worry if a few lumps of flour are still visible in the batter. Quickly fill the muffin tins and pop the muffins in the preheated oven so the oven’s heat can make the muffins rise into nice domed shapes.
What gives these Muffins their double chocolate flavor?
Obviously since these are double chocolate muffins that means there must be two types of chocolate! For these muffins the chocolate batter is made by using cocoa powder which gives them a rich chocolate taste. But one type of chocolate isn’t enough, we need more! So I added chocolate chips to get that double chocolate taste.
I used semisweet chocolate chips in this batch of muffins. But you can make the muffins look even fancier if you use chocolate chunks. Or is you want to ensure there is a chocolate chip in every bite you could use mini chocolate chips. Dark chocolate chips are another great choice that would add some exciting bursts of dark chocolate flavor to the muffins. Basically I use whatever I happen to have in the pantry, because you really can’t go wrong with chocolate chips.
Why do I need to use buttermilk in these muffins?
This recipe also calls for using buttermilk in the chocolate chocolate chip muffins. Buttermilk is excellent for using in quick breads because it is more acidic than normal milk. This helps combine with the baking powder to aid the muffins’ rising and breaks the gluten down so the muffins are more tender and moist. So basically buttermilk is like a special secret ingredient!
But if you don’t have buttermilk you can still make the muffins. My mom taught me years ago how to get the advantages of buttermilk even if you are all out. Simply take a cup of regular milk, add 2 teaspoons of vinegar, stir it and let it sit for a few minutes. This sours the milk and makes it acidic. It will not give you exactly the same subtle tangy taste you get from buttermilk, but it will give you delicious, tender, moist muffins that rise beautifully.
Bakery Worthy Chocolate Chocolate Chip Muffins
The final step in making these chocolate chocolate chip muffins bakery worth is to top them with coarse sugar. This is a deceptively simple step that really elevates how the muffins look. It takes only a few seconds to sprinkle coarse sugar on the muffins before baking but it makes them look finished. I use white sparkling sugar crystals from Wilton on muffins and pies and one small jar lasts for a long time.
The resulting muffins are tender chocolate treats with extra chocolate chips. They have nicely domed tops and a crisp exterior. These are especially delicious when they are warm from the oven with the chocolate chips gooey and melted. The muffins are rich and creamy and very, very chocolatey.
Do chocolate chocolate chip muffins freeze well?
The muffins do freeze very well if you have leftovers or want to make them ahead of time. They can be frozen in a plastic container for up to three months. Take them out and thaw them at room temperature for a few hours when you are ready to serve them. You can also microwave them for a few seconds to get that melted chocolate chips warm from the oven flavor.
- 2 cup flour
- 2/3 cup cocoa powder
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chocolate chips
- 3/4 cup buttermilk
- 2 eggs
- 1 teaspoon vanilla
- 1/2 cup canola or vegetable oil
- coarse sugar for topping
- Preheat the oven to 350, and grease muffins tins with cooking spray.
- Mix the dry ingredients - flour, cocoa powder, sugar, baking powder, baking soda, salt, chocolate chips - in one bowl and stir to mix together well.
- Mix the wet ingredients - buttermilk, eggs, vanilla, cooking oil - in another bowl and stir to break up the eggs and combine all the liquids.
- Add the wet ingredients to the dry ingredients all at once, and stir until just mixed. Don't worry if there are a few lumps of flour.
- Spoon the batter into muffin tins and sprinkle with coarse sugar.
- Bake for 20-25 minutes, until a toothpick inserted in the muffin comes out clean.
- Cool on wire racks.
Nutrition facts are estimates.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 329 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 32mg Sodium: 365mg Carbohydrates: 46g Fiber: 2g Sugar: 26g Protein: 5g