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Bakery Style Double Chocolate Chip Muffins

Delightfully soft and rich double chocolate muffins, perfect for breakfast, snacks, or dessert.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • ¾ cup milk
  • 1 tablespoon white vinegar
  • ¾ cup canola oil
  • 2 large eggs Use room temperature for better mixing
  • 1 teaspoon vanilla extract
  • ⅓ cup hot water
  • 1 teaspoon instant coffee granules
Dry Ingredients
  • ¾ cup brown sugar, packed
  • ¾ cup caster sugar / superfine sugar Can substitute with regular granulated sugar
  • 1 ½ cups plain flour / all-purpose flour
  • 1 tablespoon baking powder
  • ¾ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • 1 ½ cups dark chocolate chips Dark chocolate chips enhance flavor depth

Method
 

Baking
  1. Preheat your oven to 170°C / 340°F and line a 12-hole standard muffin pan with paper cases.
  2. In a large mixing bowl, stir together the milk and vinegar. Let it sit for about 5 minutes until the mixture thickens.
  3. Add in the canola oil, eggs, vanilla extract, brown sugar, and caster sugar. Mix until smooth.
  4. Dissolve the instant coffee granules in hot water and add this to the mixture. Stir until well combined.
  5. Sift the flour, baking powder, cocoa powder, and salt over the wet ingredients. Mix until just combined.
  6. Stir in the dark chocolate chips, ensuring they are evenly distributed.
  7. Divide the batter, filling each paper case about ⅓ full.
  8. Bake for 23-25 minutes, or until a skewer inserted into the center comes out clean.
  9. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

Make the batter the night before and refrigerate for a fresh bake in the morning. Don't overmix to prevent dense muffins. Consider adding a pinch of sea salt on top before baking for a unique flavor.