These Best Double Chocolate Bakery Style Muffins are moist and gooey and utterly delicious! They're made using buttermilk, cocoa powder, and chocolate chips and baked in jumbo muffin tins for the ultimate bakery-style muffin!
These double chocolate bakery style muffins are simply the best! They are the closest replica to the jumbo, moist chocolate muffins from my favorite childhood diner (and that I'd never been able to find as good anywhere else). Keep on reading to see how!
Making Perfect Chocolate Bakery Style Muffins
To achieve the best double chocolate bakery style muffin, I make buttermilk so I have a slightly acidic batter. This keeps the muffins moist and tender. Buttermilk is super easy to make. To every 1 cup of milk, add 1 tbsp of vinegar and let it sit for a few minutes, until you notice little curdles at the top. Or purchase buttermilk from the store.
I also use bread flour instead of all-purpose. Can I use bread flour instead of all-purpose flour when baking? Yes! But you should watch out for a few things:
First, bread flour contains more protein (does that make these healthy?) and gluten, so in most circumstances that would lead to a chewier muffin. This is what holds together bread. BUT since, muffin batter is not mixed for long, the gluten isn't really fully activated so the chewy texture should not be an issue.
Second, this is where the buttermilk becomes very important! The acidic property of buttermilk breaks down gluten, making a chewy muffin even less of an issue. Instead, you get a moist, yet fluffy and tender jumbo melt-in-your mouth muffin!
My favorite chocolate chips to use are a combination of dark, semi-sweet, and milk-chocolate. I love the various chocolaty flavors and recommend at least using a combination of semi-sweet and milk chocolate.
I love muffins with a slightly crispy top. To get this effect, bake them at a higher heat (425) for 4 minutes in the beginning. Then lower the oven to 350 and cook until done, about 15 minutes.
Steps To Making Double Chocolate Bakery Style Muffins
First, preheat your oven and grease your muffin tin.
Next, in a large bowl mix all the dry ingredients, except for the chocolate chips.
Make a deep well in the center of the dry ingredients and add all of the wet ingredients. Mix just enough to combine. Stop once you see that the dry ingredients are no longer "dry".
Then add the chocolate chips and work into the batter with just a couple turns of your spoon. It's important not to over mix muffin batter.
Pour into the muffin tins until each is about ⅔ of the way full. Bake for 4-5 minutes at 425 degrees and then lower the heat to 350 and bake another 15 minutes. You may need to bake for longer, depending on your oven. A toothpick in the center should come out clean when they are done.
Double Chocolate Bakery Style Muffins
Ingredients
- 2 cups bread (or all purpose) flour
- ¾ cups cocoa powder
- 2 ½ tsp baking powder
- 2 ½ tsp salt
- 1 ¼ cup sugar
- 2 eggs
- 1 cup buttermilk (1 cup milk + 1 tbsp vinegar)
- ⅓ cup melted butter
- ¼ cup oil
- 2 tsp vanilla extract
- 1 ½ cup chocolate chips
Instructions
- Preheat oven to 425°.
- Spray a 6-cup jumbo muffin tin with oil or grease with butter.
- Combine the milk and vinegar to make buttermilk and let sit for a few minutes to curdle.
- Combine flour, cocoa powder, baking powder, salt, and sugar in a large bowl and mix well.
- Make a well in the center and add buttermilk, melted butter, eggs, oil, and vanilla extract. Mix until just combined.
- Add chocolate chips and mix only to distribute evenly.
- Fill muffin tin cavities to the top and bake at 425° for 4 minutes.
- Lower the heat to 350° and bake another 15-20 minutes, until a toothpick inserted into the center comes out clean.
Nutrition
Hi Kristina,
My muffins from your recipe were SO dense, really they didn't rise at all. I know buttermilk is supposed to substitute for rising ingredients like baking soda or powder, but it didn't do much in my batch. I live at 5,000 feet --I wonder if that affects the rising action of buttermilk.
The taste and gooey chocolate-iness of the muffins was amazing, and the salt was just right! I wonder if I should add a rising agent next time.
Hi Linda, Sorry to hear they didn't turn out well. It could be a combination of the high altitude and the bread flour. I've made a few modifications to the recipe that should give you a much better muffin next time. First, use all purpose flour instead of the bread flour. Like you said, use baking powder as your rising agent. Then, make these changes for your high altitude...
Reduce baking powder by 1/4 tsp
Reduce sugar by 1 1/2 tbsp
Increase the liquid by 3 tbsp (either the oil, butter or milk, not the eggs)
Increase oven temperature by 25 degrees
Let me know how they turn out with these changes