Double Chocolate Muffins
Soft and moist Bakery-Style Double Chocolate Muffins made with cocoa powder, coffee, and chocolate chunks for an ultra-rich chocolate flavour and tall bakery-style muffin tops.
Ingredients
- 145 g Melted unsalted butter (⅔ cup or 10 tbsp)
- 170 g Granulated sugar (¾ cup + 2 tbsp)
- 60 g Packed brown sugar (¼ cup, light or dark)
- 2 Large eggs (about 100g)
- 60 ml Hot water with 1 tsp instant coffee dissolved (¼ cup)
- 120 ml Buttermilk (½ cup )
- 35 g Greek yogurt (2½ tbsp)
- 10 g Vanilla extract (2 tsp)
For Dry Ingredients:
- 270 g All-purpose flour (2¼ cups)
- 1/4 cup Unsweetened cocoa powder (25-28g)
- 8 g Baking powder (2 tsp)
- 5 g Baking soda (1 tsp)
- 1 g Salt (¼ tsp)
For Optional Add-ins:
- 100–150 g Chocolate chips or chunks (½ to ¾ cup)
Instructions
- First, preheat your oven to 220°C (425°F). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined and lump-free.
- Gradually pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix, as this helps keep the muffins soft and fluffy.
- Next, gently fold in the chocolate chips or chocolate chunks for extra gooey texture and rich chocolate flavour.
- For taller bakery-style muffin tops, let the batter rest for 20–30 minutes before baking. This step helps hydrate the flour and improves the rise.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Top with extra chocolate chips if desired for a bakery-style appearance.
- Bake the muffins at 220°C (425°F) for 5–7 minutes to create a strong initial rise. Then reduce the oven temperature to 175°C (350°F) and continue baking for another 10–15 minutes until a toothpick inserted comes out with moist crumbs.
- Let the muffins cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely.