Bakery-Style Chocolate Muffins | Prepped in 35 Minutes

These bakery-style chocolate muffins are everything a chocolate lover dreams of—rich, moist, and packed with melt-in-your-mouth chocolate chips. With tall, domed tops and a soft interior, they’re just like the ones you’d find at your favorite café, but even better because they’re homemade! 


Allergens: Milk, Gluten, Eggs

Difficulty: Easy

Ingredients (2 servings)

  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ⅓ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • ⅓ cup whole milk
  • ½ tsp vanilla extract
  • ½ cup chocolate chips

Not Included in Your Delivery:

  • Extra butter or oil for greasing
  • Additional chocolate chips for garnish

Nutrition Values (per serving)

  • Energy: 410 kcal
  • Fat: 19g (Saturated: 11g)
  • Carbohydrates: 56g (Sugar: 32g)
  • Protein: 6g
  • Salt: 0.3g

Utensils

  • Mixing bowls
  • Whisk
  • Muffin tin
  • Paper muffin liners
  • Spoon or ice cream scoop
Step-by-Step Instructions

1. Prep Your Oven & Pan

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.

2. Mix Dry Ingredients

In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and sugars until well combined.

3. Mix Wet Ingredients

In another bowl, whisk together egg, melted butter, milk, and vanilla extract until smooth.

4. Combine & Fold in Chocolate Chips

Gradually mix the wet ingredients into the dry ingredients, stirring gently until just combined (don’t overmix!). Fold in chocolate chips.

5. Fill the Muffin Tin

Scoop the batter evenly into the prepared muffin tin, filling each cup about ¾ full. Sprinkle a few extra chocolate chips on top.

6. Bake

Bake for 18-20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

7. Cool & Serve

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature!

Chef’s Tip

For extra tall muffin tops, bake at 400°F (200°C) for the first 5 minutes, then lower the temperature to 375°F (190°C) for the remaining time. This helps create that classic bakery-style dome!

Enjoy your Bakery-Style Chocolate Muffins! 🍫✨

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