Bakery-Style Double Chocolate Muffins (Chocolate Cupcakes)
These Bakery-Style Double Chocolate Muffins are the perfect combination of rich cocoa and gooey chocolate chips, making them a chocolate lover’s dream! Soft, fluffy, and bursting with chocolate flavor, these muffins are a treat that you can whip up easily at home. Whether you're craving a delicious breakfast treat, a quick snack, or a sweet dessert, these muffins have you covered. Plus, the recipe includes easy substitutions to make them eggless or bake them on a stovetop. Perfect for any chocolate craving, and with just a few simple steps, you’ll have warm, delicious muffins in no time.
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
Calories: 250kcal
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