Bakery Style Chocolate Muffins are big, delicious, fluffy and chocolatey no-mixer treats!
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I have an important question for you guys: What’s the difference between a muffin and a cupcake?
The answer isn’t so simple. Technically, there are a number of differences. Muffins are denser while cupcakes should be light and fluffy. Cupcakes tend to be sweeter, with a higher sugar content. Muffins are often lower fat than their cake-like counterparts. And obviously, the most visible difference of all is that cupcakes tend to have frosting, and muffins generally don’t.
But with all of these technical differences, the truth is that functionally, there isn’t always a super strong difference between the two. I think of muffins as more of a breakfast food, especially for breakfast on the go. This muffin recipe is definitely more of a gray area than some others, because it’s more to the light and fluffy side and packed with chocolate.
If you’re looking for an excuse to eat chocolate cake for breakfast, consider this your sign. If you want to throw a glaze over this and call it a cupcake, here’s your sign too – follow the glaze recipe from this cake. However you enjoy these super-easy Bakery Style Chocolate Muffins, I know you’ll love them and make them again and again!
FAQ about Bakery Style Chocolate Muffins
Scroll passed the FAQ to get to the recipe.
Why are these muffins called “bakery style?”
Here’s a confession: despite the fact that I have made hundreds, maybe thousands of muffins in my lifetime, every time I walk into a bakery or cafe and see one of those big muffins with a nice big round dome I am crazy tempted to buy one. When these came out of the oven, they were big and so tempting looking that I instantly knew I had to name them “Bakery Style Chocolate Muffins.” Try them, you’ll understand!
Can the Bakery Style Chocolate Muffins be frozen?
Yes! These muffins freeze really nicely. In fact, I freeze them in individual bags to make it easy to grab one and go. You can simply leave it out of the freezer until the muffin defrosts, or pop it into the microwave until slightly warmed. It’s best when the muffins are a little warmed and the chocolate is a little bit “melty!”
Can this recipe be doubled?
Sure, you can definitely double this recipe. Be sure to double it carefully so everything is doubled properly. Note that when working with a larger amount of batter, you may find it easier to work with a mixer.
Can I make this recipe in a mixer?
You can use a mixer if you prefer, but it’s certainly not necessary. The trick with muffins is to be sure not to overmix the batter – so if you’re using a mixer instead of a bowl and a whisk, be sure to to overmix the batter, which will result in tougher muffins.
Can I add anything other than chocolate chips to this recipe?
You absolutely can! Instead of (or in addition to) chocolate chips or chunks, feel free to use any flavored chip that will go well with chocolate muffins. Some examples are white chocolate chips, caramel chips, butterscotch chips, cappuccino chips or nougat chips.
Can I add a glaze to these muffins?
Yes, you can definitely glaze these muffins for that extra “something” to take these muffins to the next level. Some glaze recipes to try would be this vanilla glaze, this cream cheese glaze, or this chocolate glaze,
Can I bake this as one large cake?
In general, recipes are carefully and thoroughly tested as written, and all changes are at your own risk. If you want to try baking the bakery style muffins as one large cake, my best suggestion to try would be two loaf pans. Baking time will need to be increased as well.
Can I bake these muffins as mini muffins?
Sure! Bakery Style Chocolate Muffins can be baked in a mini muffin tin. Use mini muffin liners and fill them, as you would for the full sized muffin recipe, until almost full. They’ll need much less baking time because they are so small. I would check on them after 8-10 minutes.
If baking these as mini muffins, you’ll want to use regular chocolate chocolate chips (as opposed to larger chunks) as large pieces of chocolate would take up too much of the muffin. In fact, mini chocolate chips would be perfect – giving the perfect ratio of chocolate chip to muffin.
Can I bake these muffins as jumbo muffins?
You sure can! As written above, these muffins can be baked in various size muffin pans. Baking time will need to be adjusted – jumbo muffins tend to need about 25 minutes, but check them to ensure that the top feels firm/set before you remove the muffins from the oven.
A great tip when making a change to the size of muffins, if you’re unsure of how long to bake one, is to do a test batch of just one or two muffins. Once you have a good idea of how long your muffins need to bake, you can go ahead and bake the rest of the batch.
Can I make these muffins dairy?
You sure can! For dairy, you’ll want to use buttermilk, instead of the non-dairy substitute I mentioned. If you don’t have buttermilk, use the non-dairy substitute, but use dairy milk instead of a non-dairy option.
To really take these muffins over the top, you can use milk chocolate chips (Lieber’s makes a cholov yisroel version) or chop up a milk chocolate bar. Use instead of or in addition to dark chocolate.
Some other muffin recipes you may enjoy:
Some Breakfast Recipes to Try:
Tools Needed for this Recipe:
Measuring cups and spoons (my favorite set!)
Mini Muffin Pan (optional, see FAQ)
Jumbo Muffin Pan (optional, see FAQ)
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- 3 eggs
- 3/4 cup oil
- 1 1/2 cups sugar
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2/3 cup cocoa powder
- 1 cup buttermilk OR 1 cup non-dairy buttermilk substitute (see notes for instructions)
- 2 cups flour
- 1 bag (9 ounces) chocolate chips or chocolate chunks
- Preheat oven to 350. Line a muffin pan with paper liner and set aside.
- In a medium mixing bowl, whisk together eggs, oil, sugar, vanilla, baking powder, baking soda and salt until combined.
- Add cocoa powder, flour and buttermilk. Stir until combined.
- Add most of the chocolate chunks to the batter and stir to combine.
- Fill muffin pans to the top, until almost full. Sprinkle reserved chocolate chunks over the top.
- Bake for about 20 minutes, until the top feels set.
To prepare non-dairy buttermilk substitute: add one tablespoon lemon juice to a one cup measuring cup. Fill to the top with milk substitute of choice. Allow to sit for about 5 minutes, until it appears curdled. Use in place of buttermilk in recipes. (This works with dairy milk as well.)
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Thanks for visiting! I know you’ll love the muffins and they’re really quick to throw together! Come back soon for more delicious recipe. -Miriam
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