Bakery-Style Chocolate Muffins
Moist, thick, double chocolate muffins.
Do you ever crave a good bakery-style muffin filled with chocolate chunks? Me too. If so, this one is for you! These muffins are so thick but moist and fluffy at the same time, filled with delicious chocolate chips and chunks. Just a tip, heat them up for a couple of seconds and serve with a scoop of vanilla ice-cream!
I wouldn’t suggest changing anything in this recipe, keep the ingredients and measurements the same and you won’t be disappointed.
Use regular all-purpose flour for best results. I haven't tested other flours but if you do, feel free to leave me a comment below!
Use cocoa powder, baking powder, baking soda and instant coffee granules.
Use 2 medium-sized eggs for best results.
Use granulated sugar for best results.
You will also need buttermilk or if making dairy-free, any df milk + apple cider vinegar to gain the same consistency.
Finally you will need any type of oil, I used vegetable oil and any type of chocolate. If dairy-free use dark chocolate or a vegan brand.
You don’t really need much to make this recipe and you can easily use what you already have on hand.
You will need:
- Muffin tins + liners
- 2 mixing bowl
- Spatula to mix
- Whisk to mix
For measuring: 1/4 tsp, 1/2 tsp, 1 tsp, 1 tbsp, 1/4 cup, 1/2 cup, 1 cup.
Bakery-Style Chocolate Muffins
Recipe details
- 15-17 Muffins
- Prep time: 15 Minutes Cook time: 25 Minutes Total time: 40 min
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