There's something special about the muffins from a bakery... they're perfectly rich, moist and fluffy. Most importantly, they're always fresh!
These double chocolate chip muffins are just like the ones from a good bakery. They're big and fluffy with a rich chocolate flavour and absolutely packed full of choc chips.
These muffins are actually ridiculously easy to make. You only need one bowl and simple ingredients!
I can't help myself to (at least) one of these fresh out the oven. See for yourself why I'll never go back to buying muffins from the bakery!
- ¾ cup milk
- 1 tbsp white vinegar
- ¾ cup canola oil
- 2 eggs
- 1 tsp vanilla essence
- ¾ cup brown sugar
- ¾ cup caster sugar
- ⅓ cup hot water
- 1 tsp instant coffee granules
- 1 ½ cups plain flour
- 1 tbsp baking powder
- ¾ cup unsweetened cocoa powder
- 1 tsp salt
- 1 ½ cups dark chocolate chips
- Preheat the oven to 170°C / 340°F. Line a 12-hole standard muffin pan with paper cases.
- In a large mixing bowl, stir together the milk and vinegar. Sit for 5 minutes or until milk has thickened.
- Add canola oil, eggs, vanilla and sugars. Dissolve the coffee granules in the hot water then add to mixture. Stir until well combined.
- Sift over flour, baking powder, cocoa powder and salt. Stir until well combined. Stir through chocolate chips.
- Pour approximately ⅓ cup of batter into each paper case. Bake for 23-25 minutes or until a skewer inserted into the centre of one of the muffins comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- You can keep the cooked muffins un-refrigerated in an airtight container for up to 4 days. After a couple of days, microwave for 20 seconds before serving to keep fresh.
- To freeze the cooked muffins, bag together in a zip-loc or freezer bag. Keep frozen for up to 6 months. Leave at room temperature for 6 hours or overnight then eat at normal. You can microwave a frozen muffin for 50 seconds to defrost instantly.
Substitutions & Tips
- Muffin liners: I use Tulip shaped muffin liners which can hold quite a lot of batter. If you're using regular muffin liners, you may end up with big overflowing muffin tops. You can put less batter in each cup and make an extra 4-6 muffins instead if you want them to be smaller.
- Vinegar: you can use any type of vinegar or even lemon juice.
- Oil: you can use any type of vegetable oil. I don't recommend using olive oil as it will change the flavour of the muffins.
- Coffee granules: coffee helps bring out the chocolate flavour from the cake. You can omit if you like.
- Chocolate chips: you can substitute the chocolate chips for 250 g (9 oz) of chopped dark chocolate. If you like, you can use any combination of white/milk/dark chocolate chips or chopped chocolate.
Nutrition Information:Serving Size: 1 Muffin
Amount Per Serving: Calories: 452Total Fat: 24.3gSaturated Fat: 6.4gTrans Fat: 0gCholesterol: 40.8mgSodium: 341.4mgCarbohydrates: 57.4gFiber: 4.5gSugar: 42.8gProtein: 6g