Double Chocolate Muffins are a dream for chocolate lovers. They have a rich cocoa flavor and chunks of melting chocolate chips, striking a perfect balance of sweetness and indulgence. These muffins are soft, moist, and delicious—perfect for any occasion. You can serve them for breakfast, pack them as a snack, or enjoy them as a dessert. Everyone in the family will love them.
What makes these Bakery-Style Double Chocolate Muffins special is how easy they are to prepare. You only need simple ingredients that you likely already have at home. You can make these muffins from scratch with little effort. They are also versatile: you can make them eggless if needed, which is great for people with dietary restrictions. You can even make them healthier by using less sugar or whole wheat flour.
These Chocolate Muffins are a wonderful treat and show the joy of baking. They take little time to make and taste great warm or cooled down. The rich chocolate flavor is irresistible, and once you try them, you will see why they are such a favorite at bakeries. The recipe includes both oven and stovetop options, so you can enjoy them even without an oven!
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Why This Recipe Works:
This recipe works because it combines the perfect balance of ingredients to create the fluffiest, moist muffins that are still sturdy enough to hold their shape. The cocoa powder gives the muffins a deep, rich chocolate flavor, while the chocolate chips add bursts of melty goodness with every bite. The combination of baking powder and baking soda ensures the muffins rise properly, creating a soft, airy texture. Whether you’re making these for a special occasion or as an everyday treat, you can’t go wrong with this recipe.
What’s even better is the fact that these chocolate muffins are incredibly adaptable. They can easily be made eggless, and if you’re looking to lower the fat content, you can substitute the butter with oil or use a healthier sugar substitute. For those with gluten sensitivities, you can try gluten-free flour to make the recipe work for a wider range of dietary preferences.
Pro Tips for Perfect Results
To ensure your Double Chocolate Muffins turn out perfect every time, follow these tips:
- Do Not Overmix the Batter: When combining the wet and dry ingredients, stir gently. Overmixing can lead to dense muffins, so mix until the ingredients are just combined.
- Room Temperature Ingredients: Ensure your eggs, milk (or buttermilk), and butter (or oil) are at room temperature before you start. This helps the ingredients blend together better and prevents a lumpy batter.
- Eggless Version: For an eggless version, simply replace the eggs with buttermilk or yogurt. This substitution ensures the muffins remain moist and tender, without compromising on taste.
- Filling the Muffin Tin: Be sure to fill the muffin cups about 3/4 full. This allows the muffins to rise properly without overflowing.
- Adding Extra Chocolate: For an even richer muffin, sprinkle some extra chocolate chips on top of the batter before baking. This creates a beautiful, gooey chocolate topping when baked.
- Check for Doneness: Use a toothpick to check if the muffins are done. Insert it into the center of a muffin—if it comes out clean or with just a few crumbs, they’re ready. If it comes out with wet batter, give them another 2-3 minutes.
- Stovetop or Steaming Option: If you don’t have an oven, don’t worry! These muffins can also be steamed or baked on the stovetop, as mentioned in the recipe instructions. The stovetop method requires a large pot with a lid and low heat for about 20 minutes, while steaming them takes around 15-20 minutes.
- Let Them Cool Properly: Cooling the muffins on a wire rack prevents them from becoming soggy at the bottom. Let them cool for at least 5 minutes in the tray before transferring them.
Why Is This Recipe Good or Popular?
There are several reasons why Bakery-Style Double Chocolate Muffins are a favorite across all age groups:
- Taste: Rich chocolate flavor from both cocoa and chocolate chips is always a hit.
- Texture: The soft, moist crumb contrasts beautifully with gooey chocolate chips.
- Accessibility: No rare ingredients; everything is easily available in most kitchens.
- Eggless-Friendly: Perfect for vegetarians or those avoiding eggs.
- Adaptable Cooking: Can be baked, steamed, or cooked on the stovetop.
- Portion Control: Baked in individual cups, making them easy to serve and store.
- Great for Gifting: These muffins hold up well and are excellent for sharing.
They’re also freezer-friendly. Just cool completely, wrap individually, and freeze. Reheat when needed for a warm, comforting treat.
Bakery-Style Double Chocolate Muffins (Chocolate Cupcakes)
Equipment
- Mixing bowl
- Measuring cups and spoons
- Whisk
- Muffin tray
- Oven or stovetop for steaming (if preferred)
Ingredients
Dry Ingredients:
- 2 cups All-Purpose Flour
- ⅓ cup Cocoa Powder
- 1 tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp salt
Wet Ingredients:
- 2 egg large egg or substitute with 1/3 – 1/2 cup buttermilk for eggless muffins
- ¾ cup Sugar
- ¾ cup Buttermilk or use plain yogurt or homemade buttermilk
- ½ cup Oil or melted butter
- ¼ tsp Vanilla Extract
Add-ins:
- ½ cup Sweetened Chocolate Chips or chocolate chunks
Instructions
Prepare the dry ingredients:
- In a large mixing bowl, sift together 2 cups all-purpose flour, 1/3 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
Mix the wet ingredients:
- In a separate bowl, whisk 2 large eggs (or egg substitute) until light and creamy.
- Gradually add 3/4 to 1 cup of buttermilk (or yogurt), 1/2 cup oil or melted butter, and 1/4 tsp vanilla extract, whisking continuously until smooth and well combined.
Combine wet and dry ingredients:
- Slowly pour the wet mixture into the dry ingredients. Stir gently until just combined, then continue mixing until a thick batter forms. Be careful not to overmix to avoid a dense texture.
Fold in chocolate chips:
- Gently fold in 1/2 cup of chocolate chips or chunks into the batter.
Fill muffin tray and bake:
- Line a muffin tray with muffin liners or lightly grease it. Spoon the batter into each cup, filling them about 3/4 full. Top each muffin with a few extra chocolate chips for added indulgence.
- Bake in a preheated oven at 180°C (350°F) for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve:
- Allow the muffins to cool in the tray for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Video
Notes
- Egg Substitution: To make eggless muffins, omit the eggs and replace with an additional 1/3 to 1/2 cup of buttermilk or yogurt.
- Homemade Buttermilk: For homemade buttermilk, add 2 tsp of vinegar or lemon juice to 3/4 cup of warm milk. Let it sit for 5 minutes until it curdles slightly.
- Steaming Option: If you don’t have an oven, these muffins can be steamed. Place the muffin tray in a large pot with a steamer rack, cover, and steam for 15-20 minutes on medium heat.
- Stovetop Baking: For stovetop baking, heat a large pan with a lid. Place the muffin cups inside, cover, and cook on low heat for about 20 minutes, checking for doneness.
Nutrition
Frequently Asked Questions (FAQs)
Can I make these Bakery-Style Double Chocolate Muffins without eggs?
Yes! Replace each egg with 1/3 to 1/2 cup buttermilk or thick yogurt for soft and fluffy muffins.
Can I use milk instead of buttermilk?
You can make homemade buttermilk by adding 2 tsp vinegar or lemon juice to warm milk and letting it sit for 5 minutes.
How can I bake these without an oven?
You can steam them using a large pot and steamer rack or cook them on low heat in a covered pan on the stovetop.
How should I store leftover muffins?
Keep them in an airtight container at room temperature for 2–3 days or refrigerate for up to a week. Reheat in a microwave for 10–15 seconds before serving.
Can I freeze the muffins?
Absolutely. Wrap each muffin individually in plastic wrap and store in a freezer-safe container for up to 2 months.
Can I add nuts or dried fruits?
Yes! Chopped walnuts, pecans, or dried cranberries are excellent additions for extra texture and flavor.
🧁 Special Notes
Storage Tips: Store at room temperature in a sealed container for up to 3 days, or refrigerate for 7 days.
Freezing Instructions: Freeze individually wrapped muffins for up to 2 months. Thaw at room temperature or warm in the microwave.
Pairing Ideas: Serve with coffee, hot chocolate, milk, or a scoop of vanilla ice cream for dessert.
Allergen Alternatives: Use plant-based milk and yogurt for dairy-free, and use gluten-free flour blend if needed.
Gift Idea: Pack them in a muffin box or wrap in parchment paper for a beautiful edible gift!
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- Need a savory snack? Don’t miss our Salt Crackers without Butter – crispy, eggless, and addictive!
- Looking for festive treats? Make our Traditional Narkel Naru – coconut laddus with jaggery, ideal for Diwali!
