Double Chocolate Chip Muffins

These double chocolate chip muffins are rich and chocolatey. They taste just like the ones you get from a bakery with a moist, light, and tight-crumb texture. The best part is the melted chocolate chips in every bite!

You’ll love how easy these muffins are to bake and how delicious they turn out every time. Even if you’re new to baking, you can absolutely make these muffins with confidence and enjoy their irresistable chocolatey flavour!

Why You’ll Love This Recipe

Flavour

These muffins are chocolateyyy, here’s why:

1. They’re packed with chocolate chips, so you get gooey chocolate in every bite.
2. To release the rich chocolate flavour from the cocoa powder, there’s an easy technique called blooming – more on that later.
3. We add a bit of instant coffee, which makes the chocolate flavour stronger without giving you a coffee taste.

Texture

These double chocolate chip muffins are a perfect mix between a soft cake and a rich brownie, giving you the best of both in every bite. By following this recipe you’ll also get a moist, light, and tight-crumb texture like those from a bakery.

Ease

Muffins were my gateway into the world of baking. Since we didn’t have an electric mixer at home, I couldn’t make fluffy cakes by creaming butter and sugar together. But here’s what’s great about muffins: you can whip up a soft, cake-like treat using just a hand whisk!

Key Steps For Best Results

The method we follow in a recipe is just as important as the ingredients. If we want our double chocolate chip muffins to be flavourful and have those beautiful dome tops, there are a few simple steps we need to follow.

Blooming Cocoa Powder

Discovering that blooming cocoa powder can make a chocolate treat even chocolatier, completely changed the baking game for me. Wondering how to do it? It’s super easy.

If a recipe has water, milk, coffee, oil, or butter simply heat it up and stir it into the cocoa powder. This simple step releases all those flavours trapped in the cocoa powder, resulting in a richer, more intense chocolatey flavor. Trust me, once you try blooming cocoa powder, you won’t want to make chocolate recipes any other way!

High To Low Temperature

For those picture-perfect muffin tops, start by preheating your oven to a high temperature of 220°C (425°F). Once you pop your muffins in, let them bake for just 7 minutes. Then, lower the temperature to 180°C (350°F) and continue baking for another 15-18 minutes.

The exact baking time can vary depending on the size of your muffin tray and the amount of batter you’ve put in. My muffin tray is large, half a cup of muffin batter usually fills it about three-quarters of the way. So, do adjust the baking time accordingly to ensure your muffins aren’t overbaked.

Rest

Allowing the batter to sit for about an hour gives the leavening agents (baking powder and bicarbonate of soda) a chance to activate before baking. You’ll notice they’ll start producing bubbles, which will improve the texture of your muffins.

The resting time also lets the flour fully hydrate, resulting in a thicker batter that will rise taller in the oven. So, if you’ve got a bit of time to spare, consider letting your muffin batter rest.

Double Chocolate Chip Muffins

Packed with a rich chocolatey flavour thanks to some instant coffee, cocoa powder, and boiling water. These double chocolate chip muffins taste just like the ones you get from a bakery with a moist, light, and tight-crumb texture. The best part is the melted chocolate chips in every bite!

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Rest Time 1 hour hr

Servings 6 muffins

Ingredients

  

• 2 tsp instant coffee
• 35 g cocoa powder
• 80 g unsalted butter
• 150 g boiling water
• 250 g plain flour
• 160 g caster sugar
• 1 tsp baking powder
• ½ tsp bicarbonate of soda
• pinch of salt
• 150 g milk chocolate chips
• 40 g oil
• 75 g plain yoghurt
• 2 tsp vanilla extract
• 2 eggs

Instructions

 

• Grab two bowls: one heatproof bowl for your wet ingredients and a larger bowl for your dry ingredients, as this is where your final muffin batter will be.
• Chop your unsalted butter into small pieces. In the heatproof bowl, add the instant coffee, cocoa powder, unsalted butter, and boiling water. Stir to fully melt the butter.
• In the larger bowl, add the plain flour, caster sugar, baking powder, bicarbonate of soda, and a pinch of salt. Reserve two tablespoons of chocolate chips and add the rest to the dry ingredients. Stir with a hand whisk to evenly distribute everything.
• Once the boiling water mixture has cooled slightly, add the oil, plain yoghurt, and vanilla extract. Whisk to combine. Crack both eggs into the wet ingredients and whisk again until the eggs are fully incorporated.
• Make a well in the centre of your dry ingredients. Pour the wet ingredients into the well. Using a spatula, fold the mixture just until all the flour streaks are gone. Do not overmix.
• Cover the bowl with clingfilm and let the muffin batter rest for 1 hour.
• 30-45 minutes into resting the batter, preheat your oven to 220°C. Line a muffin tray with muffin cases. If you don’t have muffin cases, you can make some with parchment paper.
• Remove the clingfilm covering the bowl and do not stir your muffin batter. Instead, scoop the batter into the lined muffin cups until they're about ¾ full, using either an ice cream scoop or a measuring cup.
• Bake at 220°C for 7 minutes. Reduce the heat to 180°C and bake for another 15-18 minutes.
• Remove the muffins from the oven. When you insert a toothpick into the centre, it should come out clean. Let the muffins rest in the muffin tray for 10-15 minutes, then transfer them to a wire rack to cool completely. Enjoy!