Boy, do I love chocolate! In fact, I prefer the chocolaty version of almost any kind of sweet. That’s why right after I shared with you my classic muffins recipe, I knew that the next batch I would try would be chocolaty – with chocolate chips of course.
Some of the changes I made to the classic recipe are as follows:
- I added cocoa, of course 🙂
- I replaced the milk with buttermilk. Chocolate and buttermilk are buddies. Together they create a delicious, moist texture.
- I added sugar because the cocoa adds bitterness. And because I love sugar.
- I increased the amount of eggs and fat due to the larger amount of dry ingredients in this recipe.
- I added instant coffee granules, which enhance the flavor of the chocolate. You won’t taste the coffee in the muffins.
I can’t stress enough how quick and easy they are to make. Basically, all you need to do is mix all the ingredients together and you are done. I call it dishes-friendly baking. I love that!
These bakery style double chocolate muffins are moist, tall with crunchy top. They are exactly what you need right now 🙂
Which version do you prefer? The classic vanilla version or the chocolaty one?
I know. It’s hard to choose!
For additional tips on muffin making, check out my post on the classic muffins recipe.
- 2 cups (280 grams or 9.8 ounces) all-purpose flour
- ¾ cup (80 grams or 2.8 ounces) unsweetened cocoa powder
- 2½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups (250 grams or 8.8 ounces) granulated sugar
- 2 large eggs
- 1 cup buttermilk
- ¼ cup butter (57 grams or 2 ounces), melted and cooled
- ¼ cup canola oil (or vegetable, safflower)
- 2 teaspoons instant coffee (optional)
- 1 teaspoon vanilla extract
- 1 cup (170 garms or 6 ounces) mix of chocolate chips and chunks
- Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner paper.
- Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients.
- In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix. Set aside.
- In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract. Pour the wet ingredients into the dry ingredients and stir 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.
- Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 180C/350F. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
-Muffins can be frozen for up to 2 months.