This post may contain affiliate links.
These are the best and softest one-bowl bakery-style Double Chocolate Muffins. These tall muffins has a soft and delicate crumb and rich in chocolate flavor. With this bakery style muffin you won't need to head to the bakery for a delicious muffin. These double chocolate muffins are incredibly moist and are done within 45 minutes, making them sure to be a family hit!
These Bakery Style Double Chocolate Muffins have a delicious rich chocolate flavor and is the best chocolate muffin recipe! These bakery style muffins are super easy to make and only needs to rest for 10 minutes recipe before baking. These chocolate muffins are simple and full of flavor, as well as having the softest texture with a perfect crispy muffin top.
For more muffin recipes, try Raspberry White Chocolate Muffins, Bakery Style Blueberry Muffins and Best Chocolate Chip Muffins.
Jump to:
WHY THIS RECIPE WORKS
- Easy to make: These muffins are quick and easy to make and are done within 45 minutes.
- Double chocolate: These muffins has both chocolate chips and cocoa powder in them for a deep chocolate flavor.
- No mixer needed: The muffins are mixed by hand and therefore only needs a hand whisk and a spatula.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Chocolate Chips: I recommend semisweet chocolate chips.
- Vegetable oil: Use a flavor neutral oil, such as canola oil, coconut oil or any kind of oil you prefer.
- Greek yogurt: Bring it out to let it come to room temperature 1 hour before making the recipe. If you don't have sour cream then full-fat plain greek yogurt also works.
- Cocoa powder: I use high quality dutch processed cocoa powder for the best flavor, my favorite is from Valrhona or Callebaut.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Double Chocolate Muffins. This recipe doesn't need an electric mixer. Just a large bowls, a whisk and a spatula.
The full recipe is down below in the recipe card.
Preheat the oven to 220ºC/425ºF conventional oven. Prepare two muffin tin with 6 muffin paper liners, only lining every other cupcake hole, as it helps them to dome up.
STEP 1: In a large large bowl add cocoa powder and coffee (or milk) and whisk together until a paste. Then add the Greek yogurt and whisk it together until combined.
STEP 2: Continue by adding the granulated sugar and eggs and whisk it together until combined. Then add the oil and vanilla extract and whisk until combined.
STEP 3: Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Stir the flour mixture into the wet ingredients. Add the chocolate chips and gently fold it into the batter using a rubber spatula.
STEP 4: Let the batter rest for 10 minutes. Divide the cake batter into the 6 muffin liners. Top the muffins with the chocolate chips and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF (without opening the oven) and further bake for 17-19 minutes.
STEP 5: Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
FAQ
I recommend using a cake tester or toothpick. Once the time has passed, per the recipe, insert the cake tester in the middle of one of the muffins and once it comes out clean, with no cake batter on it, then they are done.
I recommend making the muffins on the day as they are best enjoyed fresh. Luckily they take no time to make.
Yes, you can easily double or triple the recipe. See the recipe card below.
HOW TO STORE
Store these Double Chocolate Muffins in an airtight container at room temperature. They are best enjoyed within a 2-3 days.
Other Muffin Recipes To Try
Make sure leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @juliemarieeats. To get more ideas by following me on Pinterest.
Double Chocolate Muffins
Equipment
Ingredients
- 50 g unsweetened dutch process cocoa powder
- 60 g coffee or milk room temperature
- 240 g Greek yogurt room temperature
- 200 g granulated sugar
- 2 large eggs room temperature
- 120 g vegetable oil
- 2 teaspoon vanilla extract
- 270 g all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150 g chocolate chips
Instructions
- Preheat the oven to 220ºC/425ºF conventional oven. Prepare two muffin pans with 6 muffin liners, only lining every other cupcake hole, as it helps them to dome up.
- Note: If you want smaller muffins, use two 12-cup cupcake pan with 12 cupcake liners, only lining every other cupcake hole, as it helps them to dome up.
- In a large mixing bowl add cocoa powder and coffee (or milk) and whisk together until a paste.50 g unsweetened dutch process cocoa powder, 60 g coffee or milk
- Then add the Greek yogurt and whisk it together until combined.240 g Greek yogurt
- Continue by adding the granulated sugar and eggs and whisk it together until combined.200 g granulated sugar, 2 large eggs
- Then add the oil and vanilla extract and whisk until combined.120 g vegetable oil, 2 teaspoon vanilla extract
- Place a sieve on the bowl and sift in the all-purpose flour, baking powder, baking soda and salt together. Stir the dry ingredients into the batter.270 g all-purpose flour, 2 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Add the chocolate chips and gently fold it into the batter using a rubber spatula.150 g chocolate chips
- Let the batter rest for 10 minutes.
- Divide the cake batter into the 6 muffin liners. Top the muffins with the chocolate chips and bake them for 7 minutes and then reduce the heat to 175ºC/350ºF (without opening the oven) and further bake for 17-18 minutes. (Note: If making them in a cupcake pan they need 7 minutes on 220ºC/425ºF and then reduce the heat to 175ºC/350ºF and further bake for 10 -13 minutes).
- Let the muffins cool in the hot pan on a wire rack. After 5 minutes, remove the muffins from the pan and let them cool down additionally for 15-20 minutes before eating.
Leave a Reply