Easy Bakery Style Chocolate Chip Muffins Recipe

I think you’re going to love this easy recipe for making bakery-style Chocolate Chip Muffins. This recipe makes the absolute best homemade muffins. They’re moist, deliciously fudgy, full of chocolatey flavours with a generous amount of chocolate chips. Just like the ones you buy from the bakery. This recipe uses easy to find everyday ingredients and can be prepared and baked in just 30 minutes.

This recipe makes a sublime chocolate muffin that’s fudgy and extremely chocolatey. This is a tried and tested recipe so I know it’s reliable. You’re safe with this recipe… you can make the most amazing chocolate muffins that you, your family and your friends are going to love.

Ingredients in Chocolate Chip Muffins

Every ingredient in this recipe is important to creating these delicious Bakery Style Chocolate muffins.

• flour – this recipe uses white, plain flour, also known as all-purpose flour.
• cocoa – part of the chocolate flavour in the muffin comes from cocoa. Do use cocoa and not drinking chocolate. Often drinking chocolates have other added ingredients and it will result in the muffins being less chocolatey.
• dark chocolate chips – I use dark chocolate chips in this recipe. You could use chopped up chocolate from a chocolate bar if you’d prefer. It’s a good way of including your favourite chocolate type. You could also substitute white chocolate chips for the dark ones if you prefer.
• sugar – caster sugar is the sweetener. As it’s quite fine-grained, caster sugar either white or golden types, help the muffins to remain light.
• eggs – the recipe calls for 2 medium-sized eggs. It gives better baking results if these are at room temperature as they hold on to ‘air’ more successfully so the muffins will be lighter.
• buttermilk and bicarbonate of soda – a partnership that helps the muffins to rise when baking. (See our suggestions below about what to do if you can’t find buttermilk.

Tip: It is always best to use eggs and milk at room temperature when baking. Eggs break down more easily and will mix more evenly into the batter, trapping air as it does so. This is also true when you combine eggs, milk and other dairy products. Air gets trapped more efficiently and this gets released when the muffins bake which creates lighter muffins. Good news! So if you’ve time allow eggs and any milk or other dairy products to sit for at least 30 minutes at room temperature before using them.

• coffee – this acts as a flavour boost to the chocolatey flavours. You can’t taste the coffee in the finished muffin. Make it by measuring 2 teaspoons of your favourite coffee into a small bowl and top it up with 2/3 cup/160mls of boiling water. You will need to allow a few minutes for it to cool before using it in the final recipe.
  • If time is too pressing for this, make the coffee by dissolving the coffee granules in 2 tablespoons of hot water, give it a good stir and then use cold water to top it up to the required amount. You’re good to go.
• vegetable oil – neutral-tasting vegetable oil is a gift to muffin making. It helps to make sure that the finished muffins are soft, moist and in this case a little gooey. Lusciously so.

What to do if you can’t find buttermilk

You can usually find buttermilk on the aisle with all the other dairy products but if you want to make these gloriously easy chocolate muffins and you don’t have it in the house what can you do?

Well, it’s pretty straightforward, thankfully.

Measure 1 tablespoon of lemon juice into a cup and top it up with milk so that it makes 2/3 cup, in total, (145mls of milk plus 1 tablespoon of lemon juice, making 160mls altogether), which is what this recipe calls for.

How to make Bakery Style Chocolate Chip Muffins

This is such a simple and easy recipe, it’s great for beginner bakers.

1. Begin by making the coffee. Dissolve 2 teaspoons of coffee in 2/3 cup/160 of boiling water. Give a quick stir and leave to cool. It needs to cool so that when you use it it doesn’t begin to cook the eggs. That would not be good. So, leave it to cool a little whilst you get on with everything else. (See our Tips for success)
2. Measure the dry ingredients; caster sugar, bicarbonate of soda, salt into a nice roomy bowl. Mix everything together, so all the ingredients are evenly distributed.
3. Take another bowl and crack in the eggs and whisk them a little to break them up. To this bowl, add the oil and the buttermilk. Mix it all together. It will remain looking separated but that’s ok. Now add this to the dry ingredients.
4. Tip the wet ingredients into the dry ingredients along with the coffee and the chocolate chips. Give everything a good stir. It shouldn’t take very long to do, just make sure that there are not dry floury bits left. It makes quite a wet batter but that’s how it should be.

Tips for success

1. Measure the ingredients accurately and have the eggs at room temperature. This helps them to make the muffins light, as opposed to heavy and dense.
2. Ensure that your oven is at temperature before putting the muffins into the oven to bake and place them on the middle shelf. You may need to move shelves around if you’re anything like me.
3. Using muffin cases (liners) isn’t essential, you can grease your muffin pan instead, but muffin cases ensure that the cake will leave the pan at the end. They can save a little bit of time and effort on cleaning the pan and reduce the wear and tear on the muffin tray, giving it a longer life.
   • Did you know that liners also help to keep the muffin fresh for longer?
4. Allow a few minutes for the coffee to cool or use this method if time is short.
   1. Dissolve the coffee granules in 4 tablespoons of hot water and top up with cold water to the required amount. It will be cool enough to use straight away then.
5. Pour the batter into a jug with a good spout. This will help you to pour the batter into the muffin cases with ease and a lot less mess. Fill the cases to about 3/4 full.
6. Leave the muffins to cool for about 5 minutes before removing them. This way they won’t be so fragile that you damage them as they come out of the pan. Leaving them in the pan for any longer than that may give them soggy bottoms… really not what you want in a muffin.

Time to go forth and make muffins…

Storing Muffins

All muffins are at their very best if eaten fresh. When they’re fresh, aromatic… light, fluffy, delicious. However, not everyone can dispatch a dozen homemade muffins in one sitting, so …

• Store in an airtight container and eat within two to three days.

If this isn’t possible then freeze some away for later. These muffins freeze successfully.

• Freeze in air-tight containers or zip lock bags. Remove from the freezer when needed and thaw on the work surface. Warming them briefly in the oven or microwave will restore these muffins beautifully.

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Why not try some of our other muffin recipes?

• Lemon Poppy Seed Muffins
• Easy Vegan Blueberry Muffins
• Blueberry and Orange muffins
• Cranberry and White Chocolate Muffins
• Apple Cinnamon Streusel Muffins

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