These Bakery-Style Double Chocolate Chip Muffins are a dream come true for chocolate lovers! Big, fluffy, and irresistibly moist, these muffins are packed with rich chocolate flavor and loaded with melty chocolate chips in every bite.
Now you can enjoy everything you love about your favorite bakery’s double chocolate chip muffins—right from your own kitchen! From the heavenly aroma of freshly baked treats to the indulgent last bite, these homemade muffins are the perfect way to satisfy your chocolate cravings without the morning bakery run.
INGREDIENTS
- ¾ cup (188 mL) milk
- 1 tablespoon (20 mL) white vinegar
- ¾ cup (188 mL) canola oil
- 2 large eggs
- 1 teaspoon (5 g) vanilla extract
- ¾ cup (165 g) packed brown sugar
- ¾ cup (180 g) caster sugar (superfine sugar)
- ⅓ cup (83 mL) hot water
- 1 teaspoon (3 g) instant coffee granules
- 1 ½ cups (225 g) all-purpose flour (plain flour)
- 1 tablespoon (16 g) baking powder
- ¾ cup (75 g) unsweetened cocoa powder
- ½ teaspoon (3 g) salt
- 1 ½ cups (285 g) dark chocolate chips
INSTRUCTIONS
- Preheat & Prepare – Set the oven to 170°C (340°F) and line a 12-cup muffin tin with paper liners.
- Create Buttermilk – In a large bowl, mix the milk and vinegar. Let sit for 5 minutes until slightly thickened.
- Combine Wet Ingredients – Add canola oil, eggs, vanilla extract, brown sugar, and caster sugar to the buttermilk mixture.
- Dissolve Coffee – Stir the instant coffee granules into the hot water until dissolved, then add to the batter and mix well.
- Incorporate Dry Ingredients – Sift in the flour, baking powder, cocoa powder, and salt. Mix until just combined.
- Add Chocolate Chips – Gently fold in the chocolate chips.
- Fill & Bake – Pour about ⅓ cup of batter into each liner. Bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.
- Cool & Serve – Let muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
NOTES
Measurement Precision: This recipe is measured using metric cups and spoons, which are slightly larger than US measurements. For the best results, use weight (grams) measurements whenever possible.
Storage Tips
- Store muffins in an airtight container at room temperature for up to 4 days. If they start to dry out, microwave for 20 seconds before serving.
- To freeze, place muffins in a zip-lock or freezer bag and store for up to 6 months. Thaw at room temperature for 6 hours or overnight. Alternatively, microwave a frozen muffin for 50 seconds for a quick defrost.
Substitutions & Tips
- Muffin Liners – If using regular muffin liners instead of tulip liners, you may get muffin tops that overflow. Use less batter per cup and make 4-6 extra muffins for a smaller size.
- Vinegar Substitute – Swap with any type of vinegar or lemon juice.
- Oil Options – Any neutral vegetable oil works, but avoid olive oil as it alters the flavor.
- Coffee Granules – Enhances the chocolate flavor but can be omitted if preferred.
- Chocolate Variations – Substitute chocolate chips with 250 g (9 oz) of chopped dark chocolate or mix white, milk, and dark chocolate for variety.
Nutrition Information (Per Muffin)
- Calories: 452
- Total Fat: 24.3g
- Saturated Fat: 6.4g
- Trans Fat: 0g
- Cholesterol: 40.8mg
- Sodium: 341.4mg
- Carbohydrates: 57.4g
- Fiber: 4.5g
- Sugar: 42.8g
- Protein: 6g
Enjoy these rich and decadent Bakery-Style Double Chocolate Chip Muffins anytime—no bakery run needed!
