If you’ve read my blog, you know I’m all about “living outside the box.” For me, this means I’m working to live as simply as possible…like my grandparents or great-grandparents did. If I can make/build/create it from scratch, it’s a winner! Bakery-style Double Chocolate Muffins fits into my “living outside the box” perfectly! These muffins are moist, full of chocolate flavor, and make me (and my family) very, very happy! 🙂
The Recipe for Double Chocolate Muffins…
My family has had a love-love relationship with a recipe called “Triple Chocolate Muffins” for at least the last ten years. The problem: the recipe starts with a cake mix and a box of instant pudding. I wanted to create a recipe that included the same flavors, just not all the preservatives.
Bakery-style Double Chocolate Muffins uses the “muffin method.” For you non-food nerdies like me, that means we mix together the dry ingredients first. (I like to use Hershey’s Special Dark cocoa powder since it contains some dutch processed coca. It makes for an incredibly decadent muffin!)
Next, we mix together our wet ingredients like buttermilk, eggs, Greek yogurt, and vanilla extract.
Third, we combine the dry with the wet ingredients. Finally, the BEST chocolate chips ever (can you say bittersweet???) are folded in. My personal preference is Ghirardelli 60% chocolate chips, but you can use whatever you like. 🙂
I scoop the batter into paper-lined muffin pans and in less than 20 minutes, muffin perfection!
I hope you’ll give my Bakery-style Double Chocolate Muffins a try. If you like muffins, please try my Fresh Rhubarb Crisp Muffins or Banana Toffee Muffins. And, if you’d like to receive email updates when I post new ideas, please subscribe. I never share your email addresses. My goal is to share my love of simple with as many people as I can. Have a blessed week!
Bakery-Style Double Chocolate Muffins
Notes
Be sure to follow the baking instructions--oven is set at two different temperatures! Be careful not to over bake. The instant espresso powder may be omitted, if desired.
Ingredients
- 2 1/4 c. all purpose flour
- 1 T. baking powder
- 1 t. baking soda
- 1/2 t. salt
- 1/2 c. dutch processed cocoa powder
- 1 c. sugar
- 1/2 c. melted butter
- 2 eggs
- 1 c. buttermilk
- 1 t. instant espresso powder
- 2 t. vanilla extract
- 1/2 c. Greek yogurt
- 1 1/2 c. chocolate chips
Instructions
- Preheat oven to 425° F. Line muffin pans with 24 paper cups. Set aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, cocoa powder, and sugar.
- In a small mixing bowl, combine melted butter and espresso powder until dissolved. Add eggs, buttermilk, vanilla, and yogurt, beating until smooth.
- Add wet ingredients to dry ingredients and fold together until combined, being careful not to over mix.
- Fold in chocolate chips.
- Divide batter between muffin cups.
- Bake in preheated oven for 5 minutes. Reduce heat to 375° degrees and bake for another 8-9 minutes, or until muffins test done. Do not over bake!
- Cool for five minutes in pans. Remove from muffin pans and enjoy!
- Leftover muffins may be stored in a tightly sealed container for several days.