Who says you can’t eat chocolate for breakfast! These bakery-style chocolate muffins are soft, moist, and packed with rich chocolate flavor—a perfect treat for any time of day!
Bakery-Style Chocolate Muffins Ingredients:
- All-Purpose Flour (1 3/4 cups): Provides the structural base for the muffins.
- Unsweetened Cocoa Powder (1/2 cup): Introduces a rich chocolate flavor and deep color.
- Baking Powder (1 tablespoon): Acts as a leavening agent for a light texture.
- Baking Soda (1/2 teaspoon): Works with baking powder to help the muffins rise.
- Salt (1/2 teaspoon): Enhances overall flavor and balances sweetness.
- Granulated Sugar (2/3 cup): Adds sweetness without overpowering the chocolate.
- Eggs (2 large, at room temperature): Contributes to structure and moisture.
- Whole Milk (1 cup, at room temperature): Adds moisture and tenderness.
- Vegetable Oil or Melted Butter (1/2 cup): Provides moisture and richness.
- Pure Vanilla Extract (1 teaspoon): Enhances the overall flavor profile.
- Semi-Sweet or Dark Chocolate Chips (1 cup): Adds texture and intense chocolate bursts.
Bakery-Style Chocolate Muffins Instructions:
Preheat and Prepare:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
Mix Dry Ingredients:
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
Combine Wet Ingredients:
- In another bowl, whisk together the eggs, buttermilk, vegetable oil or melted butter, and vanilla extract until smooth and well combined.
Combine Mixtures:
- Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the mixtures together until just combined. Remember, a few lumps are perfectly fine; overmixing can affect the muffin’s texture.
Add Chocolate Chips:
- Gently fold in the chocolate chips into the batter, ensuring an even distribution of chocolatey goodness.
Fill Muffin Cups:
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
Bake:
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Cool:
- Once done, remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
FAQs:
Can I use other types of chocolate chips?
Absolutely! Feel free to experiment with white chocolate, milk chocolate, or even a mix of your favorites.
Can I make these muffins ahead of time?
Certainly! These muffins stay moist and delicious when stored in an airtight container at room temperature for up to three days or can be frozen for longer shelf life.
Do I have to use whole milk?
Nope, but I noticed using whole milk made such a difference with the texture and taste!
How to store these bakery style Chocolate Muffins
The bakery-style chocolate muffins are fudgey, which means they will stay tender for days if stored properly. Make sure to let the muffins cool completely and store in a sealed, airtight container or plastic bag. I like to store them in a fridge for up to 5 days to keep them tasting fresh!
Can you freeze these muffins?
Heck yeah!! Let the muffin cool completely or else the bag will get moist and cause it to crystallize in the freezer. Once they are no longer hot, place in a freezer safe plastic bag. Store for up to 2 months! When you are ready to eat, you can defrost a muffin overnight on the counter at room temperature or in the fridge for about an hour. If you have no patience like me, stick it in the microwave for 45 seconds.
Tips and Tricks:
- To achieve that bakery-style dome, fill each muffin cup to about 3/4 full.
- For an extra touch, sprinkle a few additional chocolate chips on top of the batter before baking.
More Muffin Recipes on the Blog:
- Bakery-Style Chocolate Chip Muffins
- Snickerdoodle Muffins
- Banana Oatmeal Muffins
- Protein Cinnamon Roll Muffins
- Dairy-Free Banana Crumb Muffins
- Vegan Banana Bread Muffins
If you make these Bakery-Style Chocolate Chip Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Breakfast Recipes page.
Bakery-Style Chocolate Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup granulated sugar
- 2 large eggs
- 1 cup whole milk or buttermilk
- 1/2 cup melted butter
- 1 tsp pure vanilla extract
- 1 cup semi sweet chocolate
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease the cups.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and granulated sugar until well combined.
- In another bowl, whisk together the eggs, buttermilk, vegetable oil or melted butter, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the bowl of dry ingredients. Use a spatula or wooden spoon to gently fold the mixtures together until just combined. Remember, a few lumps are perfectly fine; overmixing can affect the muffin's texture.
- Gently fold in the chocolate chips into the batter, ensuring an even distribution of chocolatey goodness.
- Spoon the batter into the prepared muffin cups, filling each about 3/4 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean
- Once done, remove the muffin tin from the oven and let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
