Description
Bakery Style Double Chocolate Chip Muffins are rich and fluffy with a gooey chocolate center. Perfect for breakfast, snacks, or dessert.
Ingredients
Scale
- 3/4 cup milk
- 1 tablespoon white vinegar
- 3/4 cup canola oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup brown sugar, packed
- 3/4 cup caster sugar
- 1/3 cup hot water
- 1 teaspoon instant coffee granules
- 1 1/2 cups plain flour
- 1 tablespoon baking powder
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1 1/2 cups dark chocolate chips
Instructions
- Preheat the oven to 170°C (340°F) and line a 12-hole muffin pan with paper cases.
- Mix milk and vinegar and let it sit for 5 minutes. Add oil, eggs, vanilla, and both sugars. Whisk until smooth.
- Dissolve instant coffee in hot water, then add it to the wet mixture.
- Sift in flour, baking powder, cocoa powder, and salt. Gently fold until combined.
- Fold in chocolate chips and spoon batter into muffin cases.
- Bake for 23-25 minutes. Check doneness with a toothpick. Cool for 10 minutes in the pan, then transfer to a wire rack.
Notes
- Avoid overmixing to ensure fluffy muffins.
- Ensure accurate measurements for the best results.
- Use room temperature ingredients for better mixing.
- For larger domed muffins, fill the cases two-thirds full.
- Prep Time: 10 minutes
- Cook Time: 23-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 310
- Sugar: 32g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Double Chocolate Chip Muffins, Bakery Style Muffins, Chocolate Muffins, Bakery Muffins Recipe, Muffin Recipe with Chocolate Chips