Bakery-Style Double Chocolate Muffins
Oversized chocolate muffins with an intense cocoa profile and fudgy, tender texture. These jumbo treats deliver serious chocolate satisfaction for breakfast or snacking.
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These massive muffins rival any bakery offering. The secret lies in melting real dark chocolate into the batter alongside cocoa powder, creating layers of chocolate intensity. Work gently when combining wet and dry ingredients—overmixing develops gluten and creates toughness, while a light hand preserves that desirable soft crumb.
Ingredients
unsalted butter
100g
dark chocolate, 70% cocoa
100g, chopped
all-purpose flour
200g
Dutch-process cocoa powder
30g
baking powder
2 tsp
fine sea salt
pinch
granulated sugar
100g
large eggs
2
whole milk
120ml
vanilla extract
1 tsp
Instructions
1
Melt the chocolate base
Combine butter and chopped chocolate in a heatproof bowl. Set over simmering water (double boiler) and stir until completely smooth. Alternatively, microwave in 30-second bursts, stirring between each. Let cool slightly.
2
Prepare the wet mixture
In a large bowl, vigorously whisk eggs with sugar until pale and slightly thickened, about 2 minutes. Pour in milk, vanilla, and the cooled chocolate mixture. Whisk until fully incorporated.
3
Sift the dry ingredients
In a separate bowl, sift together flour, cocoa powder, baking powder, and salt. This removes lumps and evenly distributes the leavening agent throughout the flour.
4
Fold together gently
Add dry ingredients to the wet mixture in three batches, folding with a silicone spatula after each addition. Mix until just combined—visible flour streaks should disappear, but small lumps remain. Do not overmix.
5
Bake until set
Preheat oven to 200°C (400°F). Line 6 jumbo muffin cups with paper liners. Divide batter evenly, filling each about three-quarters full. Bake 18–20 minutes until tops spring back when lightly pressed and a toothpick emerges with moist crumbs attached. Cool in pan 5 minutes, then transfer to a wire rack.
