Best 2 Double Chocolate Bakeshop Muffins Recipes

**Indulge in the Decadence of Double Chocolate Bakeshop Muffins: A Symphony of Chocolatey Delights**

Prepare to embark on a culinary journey that celebrates the harmonious union of chocolate and muffin. In this delectable collection, we present a symphony of double chocolate bakeshop muffins, each a masterpiece of flavor and texture. From classic chocolate chip muffins to rich chocolate ganache-filled muffins and decadent chocolate muffins with a surprise center, these recipes promise an explosion of chocolatey goodness in every bite. Whether you're a seasoned baker or just starting, let these recipes guide you in creating bakery-style muffins that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

DOUBLE CHOCOLATE CHIP MUFFINS

Double Chocolate Chip Muffins image

Stir chocolate chips into chocolate batter for a muffin that's twice as nice.

Provided by Food Network Kitchen

Time 1h5m

Yield 12 muffins

Number Of Ingredients 12

Ingredients

1 1/4 cups all-purpose flour (see Cook's Note)
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup bittersweet chocolate chips
3/4 cup milk
1/2 cup packed light brown sugar
4 tablespoons unsalted butter, melted
1 tablespoon vegetable oil
2 teaspoons pure vanilla extract
2 large eggs

Steps:

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.
Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a large bowl. Stir in the chocolate chips. In a medium bowl, whisk together the milk, brown sugar, butter, oil, vanilla and eggs until smooth.
Quickly fold the milk mixture into the flour mixture with a rubber spatula. Divide the batter evenly among the prepared muffin cups. Bake until a toothpick inserted in the center comes out clean, about 25 minutes. Transfer the muffins from the pan to a wire rack to cool.

DOUBLE CHOCOLATE BAKESHOP MUFFINS

Double Chocolate Bakeshop Muffins image

When you have to have chocolate in the morning, these are the perfect fix. The melted butter in the batter helps to make them rich and cake-like in flavor and texture, but they are not cupcake-sweet. If you eat them warm the chocolate chips will be soft and gooey, for double the chocolate pleasure. Perfect with a glass of cold milk or a cup of hot cappuccino. This recipe is from Small Batch Baking.

Provided by Vyrianna

Categories Quick Breads

Time 45m

Yield 2 jumbo muffins, 1-2 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup butter, melted and cooled
2 tablespoons fat-free buttermilk
1/2 teaspoon pure vanilla extract
1 medium egg
6 tablespoons all-purpose flour
5 teaspoons unsweetened cocoa powder
1/4 cup sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup semi-sweet chocolate chips

Steps:

Place a rack in the center of the oven and preheat the oven to 350ºF. Lightly grease only the bottoms of 2 jumbo muffin cups; then rub a little of the butter around the rim of each cup. (This will help them to form a rounded top.) Set the muffin pan aside.
Place the melted butter, buttermilk, vanilla, and egg in a small bowl and whisk to blend. Set the mixture aside.
Place a large fine-mesh sieve over a medium bowl. Place the flour, cocoa powder, sugar, baking powder, and salt in the sieve, and sift the ingredients into the bowl. Toss in the chocolate chips. Add the buttermilk mixture all at once and stir just until the dry ingredients are moistened. Spoon the batter into the prepared muffin cups, dividing it evenly between them; they should be about three-quarters full. Fill the empty muffin cups halfway with water to prevent them from scorching.
Bake the muffins until a toothpick inserted into the center of one comes out clean, 25 to 30 minutes.
Remove the muffin pan from the oven and place it on a wire rack to cool for 5 minutes. Carefully pour the water out of the empty muffin cups and let them cool, upright, on the wire rack for at least 10 minutes before serving. Server warm or at room temperature (They are best eaten the day they are baked but will keep for up to 1 day in a plastic bag at room temperature.).
NOTE: To make regular-sized muffins, grease the bottom and rims of 4 standard muffin cups. Spoon the batter into the cups and bake as directed until a toothpick inserted in the center of one comes out clean, 15 to 18 minutes.

Nutrition Facts : Calories 1056.8, Fat 64.5, SaturatedFat 38.8, Cholesterol 285.7, Sodium 1038.8, Carbohydrate 117.8, Fiber 6.7, Sugar 73.5, Protein 14.2

Tips:

Use good quality chocolate. This will make a big difference in the flavor of your muffins.
Make sure your butter and eggs are at room temperature before you start baking. This will help the ingredients mix together more easily and create a smoother batter.
Don't overmix the batter. Overmixing can make the muffins tough.
Fill the muffin cups only about 2/3 full. This will prevent the muffins from overflowing.
Bake the muffins until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Conclusion:

These double chocolate bakeshop muffins are a delicious and easy-to-make treat. They're perfect for breakfast, lunch, or a snack. They're also great for freezing, so you can always have a fresh muffin on hand. With their moist, chocolatey crumb and rich chocolate flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give these double chocolate bakeshop muffins a try.

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