Bakery Style Double Chocolate Muffins

My first recipe of 2026…Bakery Style Double Chocolate Muffins! Let's start the year with something sweet and simple.

Even though I haven't been baking as much lately, I find it impossible to pass up a quick and easy recipe. These Bakery Style Double Chocolate Muffins are exactly that.

As the saying goes these days: just “mix, mix, mix,” and they are ready!

I absolutely loved the high rounded domes and the texture of these muffins. They turned out exactly as a muffin should be- hearty, slightly dense and moderately sweet.

They are perfect for a quick breakfast, a mid morning snack, a treat for a kid's lunchbox, or even as a side for your evening cuppa!

Give them a try and let me know what you think!

Adapted from Irish Baker Abroad

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Bakery Style Double Chocolate Muffins

A simple and easy chocolate muffins recipe with chocolate chips. Perfect for morning breakfast or as a midday snack or with your evening cuppa.

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Course: Baking

Cuisine: American

Keyword: Muffins, Chocolate Muffins, Double Chocolate Muffins, Breakfast Muffins, Chocolate chip muffins

Servings: 15 people

Author: Maria Jose Martin

Ingredients

• ▢ 100 gms Regular white sugar
• ▢ 100 gms Soft dark brown sugar
• ▢ 2 med/large Eggs
• ▢ 100 ml Oil (I used sunflower oil)
• ▢ 250 ml Buttermilk (refer notes for substitute)
• ▢ 2 tsp Vanilla extract
• ▢ 300 gms Plain flour (65)
• ▢ 65 gms Cocoa powder
• ▢ 2 tsp Baking powder
• ▢ 1/2 tsp Bicarbonate of soda
• ▢ A pinch of Salt
• ▢ 200 + 50 gms Semi sweet chocolate chips (refer notes)
• ▢ 1/2-1 tbsp Orange zest (optional, refer notes)

Instructions

• ▢
  Preheat the oven for 10 mins before baking (refer notes).
• ▢
  Mix together 100 gms Regular white sugar, 100 gms Soft dark brown sugar and 2 med/large Eggs until combined.
• ▢
  Add 100 ml Oilvanilla and 250 ml Buttermilk, combine everything together. Add 1/2-1 tbsp Orange zest, if using.
• ▢
  Combine 300 gms Plain flour, cocoa powder, 2 tsp Baking powder, 1/2 tsp Bicarbonate of soda and a pinch of Salt. Sift and add to the above batter.
• ▢
  Mix gently and add 200 gms of chocolate chips
• ▢
  Transfer to lined cupcake tins and top with the remaining 50 gms of chocolate chips.
• ▢
  Bake for 5 minutes at 210 C in the preheated oven, this helps them to dome over in the center. Afterwards, reduce the temperature to 190 C and bake for a further 15 minutes. (refer notes)

Notes

Buttermilk substitute: mix 1 tablespoon (15ml) of lemon juice or white vinegar with 250ml of whole or semi-skimmed milk and let it sit for 5-10 minutes until slightly curdled. I use vinegar for the same.

I used a combination of dark chocolate chips and peanut butter chips. I used 200 gms dark chocolate chips and 50 gms peanut butter chips.

The baking temperature is slightly different for my oven. I use a Siemens oven and for this recipe, I preheated the oven at 170 C, for 10 mins and baked at the same temp for the first 5 mins and reduced the temp to 165 C and baked for 12-13 mins. Please adjust the baking time according to your oven. 

I got 20 muffins from the above qty.

You can store this at room temp for 3 days in an airtight container.

 

Tried this recipe? Let others know by…mentioning @mariasmenu or tagging #mariasmenu

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