This time, I am bringing you these wonderful bakery-style double chocolate chip muffins. The idea came to me when I had some leftover buttermilk from another recipe. Rather than waste the buttermilk, I wanted to put it to good use. We've been having pancakes quite a bit lately so muffins were the next logical thing (at least in my mind).
My family adored these muffins. The day they were baked, they were soft, fluffy and almost cupcake-like. After a day or two, they started to dry out a bit. While I normally swap out oils and butter in my muffins, I didn't this time. When I make these again, I may try to substitute the butter and canola oil for Greek yogurt and/or applesauce. I find that Greek yogurt helps keeps the muffins more tender over a longer period of time.
This is still a pretty solid chocolate chip muffin recipe. If you'd like something a bit healthier, try my double chocolate Greek yogurt muffins.
Bakery-style double chocolate chip muffins
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and /4 cups granulated sugar
- 2 large eggs
- 1 cup buttermilk
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup canola oil
- 2 teaspoons instant coffee
- 1 teaspoon vanilla extract
- 1 cup semi-sweet or bittersweet chocolate chips and chunks
Preheat your oven to 425 degrees F.
Grease two standard muffin pans and set aside (I used my silicone baking pans and did not grease them).
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Then add the granulated sugar and mix well.
In a medium sized bowl, mix together the eggs, buttermilk, melted butter, oil, instant coffee and vanilla. Transfer the wet ingredients into the large bowl with the dry ingredients and mix until everything just comes together. Do not over mix. The batter will be very thick.
Add the chocolate chips and chunks. Evenly distribute the batter into your baking pans and fill each muffin well almost all the way to the top.
Bake in your preheated oven for 3 minutes, then turn the oven temperature down to 350 degrees F for an additional 12-17 minutes or until a toothpick inserted in the center comes out clean.
Allow the muffins to cool before serving. Muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.
Yield: About 16 muffins