Bakery-Style Chocolate Muffins

dairy-free

Recipe posted: 29th March 2021

Moist, thick, double chocolate muffins.

THICK 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!

Ingredients in chocolate muffins

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.

Tools you will need to make this

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.

Recipe and photographs by The Heavenly Bakes

Bakery-Style Chocolate Muffins

Moist, thick, double chocolate muffins.

Prep: 15 Cook: 25 Total: 40 minutes
Yield 15-17 muffins depending on the size

Ingredients

2 cups all-purpose flour
3/4 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1 teaspoon instant coffee
1 cup sugar
2 eggs
1 - 1/4 cups buttermilk (or dairy-free milk + 1 tablespoon apple cider vinegar)
1/2 cup vegetable oil
1/2 - 1 cup chocolate chips

Method

Start by preheating the oven to 350°F/180°C and prepare the muffin tin with liners.
In a mixing bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, salt and coffee together.
In another mixing bowl, whisk the buttermilk, oil, eggs and vanilla until combined.
Add the wet ingredients to the dry and mix until combined. The batter should be quite thick.
Fold in the chocolate chips.
Add the batter to the muffin liners then bake for 20-25 minutes.
I used medium-sized liners and they took exactly 25 minutes to bake.
Let cool slightly then enjoy!