Double chocolate chip muffins are rich, moist, and packed with gooey chocolate chips, making them the perfect treat for breakfast or an afternoon snack. These bakery-style muffins are easy to whip up and deliver a decadent experience with every bite. Let’s dive into the simple steps to create these heavenly muffins!
Why You’ll Love These Muffins
- Bakery-style perfection: Tall domes and soft, fluffy centers make them look and taste like they came from your favorite bakery.
- Rich chocolate flavor: Made with cocoa powder and loaded with chocolate chips, they’re a chocolate lover’s dream.
- Easy and quick to make: With simple ingredients and minimal prep, you can have these muffins ready in under an hour.
Ingredients You’ll Need
Dry Ingredients:
- 2 cups (240 g) all-purpose flour
- ½ cup (40 g) unsweetened cocoa powder
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
Wet Ingredients:
- 2 large eggs, room temperature
- ½ cup (120 ml) oil (vegetable or canola)
- ¾ cup (180 ml) buttermilk, room temperature
- ½ cup (120 g) sour cream, room temperature
- 2 teaspoons instant espresso powder (optional, enhances chocolate flavor)
- 2 teaspoons (10 ml) vanilla extract
Chocolate Chips:
- 1½ cups mini or regular chocolate chips, divided
Step-by-Step Instructions
1. Preheat and Prep:
- Preheat your oven to 425°F (218°C) for at least 30 minutes.
- Line two 12-cup muffin pans with cupcake liners.
2. Combine Dry Ingredients:
In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk in the granulated sugar and brown sugar until fully combined.
3. Prepare Wet Ingredients:
In a separate bowl, whisk the eggs until lightly beaten. Then, whisk in the oil, buttermilk, sour cream, vanilla extract, and espresso powder until the mixture is smooth and well combined.
4. Mix Wet and Dry Ingredients:
Stir the dry ingredients into the wet ingredients in three additions. Before adding the final portion of dry ingredients, toss the chocolate chips in the remaining dry mix. This helps distribute the chocolate evenly in the batter.
5. Fill the Muffin Pan:
For bakery-style muffins, alternate filling muffin wells. Use a 3-tablespoon cookie scoop to fill every other muffin liner. Top each muffin with the reserved ¼ cup of chocolate chips or sprinkle with granulated sugar for extra crunch.
6. Bake:
- Bake at 425°F (218°C) for 5 minutes.
- Reduce the temperature to 350°F (177°C) and bake for an additional 12–14 minutes (total baking time: 17–21 minutes).
- The muffins are done when a toothpick inserted in the center comes out with a few moist crumbs.
7. Cool and Serve:
Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.
Tips for Perfect Bakery-Style Muffins
- Room temperature ingredients: Ensures smooth mixing and a soft, fluffy texture.
- Don’t overmix: Mix the batter until just combined to avoid dense muffins.
- Rest the batter: Letting the batter sit for 30–60 minutes before baking helps create tall, domed muffin tops.
- Use mini chocolate chips: They distribute more evenly, guaranteeing chocolate in every bite.
- Alternate muffin wells: Filling every other muffin cup helps the muffins rise evenly with beautiful domes.
Storage Instructions
- Room temperature: Store the muffins in an airtight container for up to 5 days.
- Freezing option: Wrap muffins individually in plastic wrap and store them in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
These double chocolate chip muffins are a must-try for any chocolate lover. Whether you’re serving them for breakfast, packing them for a school snack, or indulging in a mid-day treat, these muffins deliver rich flavor, a soft texture, and that irresistible bakery feel. Try them today and enjoy the deliciousness of homemade muffins!
FAQ: Double Chocolate Chip Muffins
1. Can I use regular chocolate chips instead of mini chocolate chips?
Yes, you can use regular chocolate chips, but mini chocolate chips are recommended because they distribute more evenly throughout the batter, ensuring chocolate in every bite.
2. How do I store double chocolate chip muffins?
Store the muffins in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Wrap each muffin in plastic wrap and place them in a freezer-safe bag.
3. Can I make these muffins without buttermilk?
Yes! If you don’t have buttermilk, you can make a substitute by mixing ¾ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5-10 minutes before using.
4. What does resting the batter do?
Resting the batter for 30-60 minutes helps hydrate the ingredients, resulting in thicker batter and bakery-style domed muffin tops. This step is optional but highly recommended.
5. Can I make mini muffins instead of regular-sized muffins?
Yes! Simply spoon the batter into mini muffin tins and reduce the baking time to 10-12 minutes. Keep an eye on them and check for doneness with a toothpick.