Say hello to your new favourite muffin. These gorgeous bakery-style Double Chocolate Muffins boast beautiful high-tops, a soft and fluffy chocolate centre and LOADS of chocolate chunks.
The code has finally been cracked 👩🍳
Now you can make bakery-style, high top muffins at home. These gorgeous Double Chocolate Muffins boast a sky-high domed top and a soft cake-like centre that’s absolutely PACKED with chunks of chocolate.
Seriously, you NEED these in your life.
It took me a while to master the art of the high top muffin. If you are anything like me, you’ve had your fair share of squidgy flat top muffins, that, if anything, resemble a stodgy cake, rather than an attractive muffin.
But friends, those days are OVER.
And I have a freezer full of Double Chocolate Muffins to prove it.
So what’s the secret to a perfect homemade muffin you ask? First things first, it’s about getting that batter just right.
Muffin batter is thick. Instead of being mixed with an electric mixer, it comes together with just a bowl and spoon.
There’s no creaming the butter and sugar. Instead, dry ingredients are gently mixed together with wet ingredients.
But the most important thing of all is to not over mix the batter. Keep your hand light and gently fold the mixture until it just comes together. A few little flour pockets aren’t going to hurt, but over mixing will give you tough, dry muffins -> No thank you.
Just like my Triple Chocolate Chunk Cookie Bars, these muffins are stuffed with hand cut chocolate for extra chocolately goodness.
Finally, to achieve the high top, these muffins are baked in a hot oven for the first 5 minutes. This causes the batter to rise quickly for some serious height.
The end result is truly mouthwatering. Soft and moreish, these cake-like muffins are perfect for morning or afternoon tea.
They also freeze really well if you want to save some for later in the week. But make sure you eat one or two straight out of the oven. A warm, freshly baked, high-top Double Chocolate Muffin is truly hard to beat.
You’re welcome xx
Bakery-style chocolate muffins loaded with chocolate pieces.
- 280 grams (2 cups) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder
- 20 grams (1/4 cup) dutch processed cocoa powder*
- 90 grams (1/2 cup) brown sugar
- 100 grams (1/2 cup) caster sugar
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk*
- 60 ml (1/4 cup) boiling water
- 150 grams (1 cup) milk or dark chocolate pieces
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter. In a large mixing bowl, sift flour, baking powder, baking soda and cocoa powders. Add sugars and mix together with a wooden spoon.
- Using the microwave, heat butter until just melted, stirring every 15 seconds. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
- Next, add vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of the dry ingredients, add the wet ingredients and begin to fold. Throw in the chocolate pieces.
- Gently mix using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix.
- Spoon batter into your muffin pan – the holes will be quite full. Bake for 5 minutes before turning the heat down to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake for a further 10-15 minutes or until a knife inserted into the middle comes out clean. Gently remove muffins from pan and cool completely on a cooling rack.
Cocoa powder: If you don’t have dutch processed cocoa powder, just substitute regular cocoa powder.
Buttermilk: If you don’t have any buttermilk, simply add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of whole or full fat milk and leave it to sit for 5 minutes.
This recipe was first published on Sweetest Menu in August 2015.