Double Chocolate Bakeshop Muffins
Indulge in bakery-quality goodness with these Double Chocolate Bakeshop Muffins, a decadent treat that’s perfect for chocoholics! These muffins are ultra-moist and bursting with rich cocoa flavor, thanks to a harmonious blend of unsweetened cocoa powder and melt-in-your-mouth semi-sweet chocolate chips. Made with a quick and simple batter that comes together in minutes, these muffins boast a soft, fluffy texture and a double dose of chocolate in every bite. Ideal for breakfast, brunch, or an afternoon pick-me-up, they’re baked to perfection in just 18–20 minutes, making them an irresistible homemade alternative to store-bought treats. Serve them warm for a gooey chocolate experience or enjoy them at room temperature—either way, they’ll quickly become a household favorite! Perfect for sharing or storing for weekday snacks, these muffins showcase the ultimate combination of convenience and indulgence.
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cup Unsweetened cocoa powder
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar (light or dark)
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Semi-sweet chocolate chips
- 2 pieces Large eggs
- 0.75 cup Whole milk
- 0.5 cup Vegetable oil
- 1.5 teaspoons Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
Stir in the chocolate chips and set the dry ingredients aside.
In a medium mixing bowl, lightly beat the eggs, then whisk in the milk, vegetable oil, and vanilla extract until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients and gently fold them together using a spatula or wooden spoon. Mix just until combined; do not overmix. The batter should be thick.
Evenly divide the batter among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs attached.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3777 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.5 g | 237% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 67.4 g | ||
| Cholesterol | 394 mg | 131% | |
| Sodium | 2933 mg | 128% | |
| Total Carbohydrate | 562.9 g | 205% | |
| Dietary Fiber | 59.9 g | 214% | |
| Total Sugars | 303.1 g | ||
| Protein | 74.8 g | 150% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 503 mg | 39% | |
| Iron | 35.0 mg | 194% | |
| Potassium | 2511 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
