15.11.

2021, 18:50 Bakery Style Double Chocolate Chip Muffins - Baking Envy

YIELD: 12 MUFFINS

Bakery Style Double Chocolate

Chip Muffins
These double chocolate chip muffins have an incredibly rich
chocolate flavour and are absolutely packed with chocolate
chips. These muffins are perfectly moist, big and fluffy, just like
you'll get from a good bakery!

PREP TIME COOK TIME TOTAL TIME

20 minutes 25 minutes 45 minutes

Ingredients
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

Instructions
1. Preheat the oven to 170°C / 340°F. Line a 12-hole standard muffin pan with paper cases.
2. In a large mixing bowl, stir together the milk and vinegar. Sit for 5 minutes or until milk has
thickened.
3. Add canola oil, eggs, vanilla and sugars. Dissolve the coffee granules in the hot water then add to
mixture. Stir until well combined.
4. Sift over flour, baking powder, cocoa powder and salt. Stir until well combined. Stir through
chocolate chips.
5. 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.

Notes
Storage
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: 452 TOTAL FAT: 24.3g SATURATED FAT: 6.4g TRANS FAT: 0g
CHOLESTEROL: 40.8mg SODIUM: 341.4mg CARBOHYDRATES: 57.4g FIBER: 4.5g SUGAR: 42.8g
PROTEIN: 6g

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