Bakery Style Double Chocolate Chip Muffins

These easy Bakery Style Double Chocolate Chip Muffins are filled with deep, rich chocolate flavor. They’re the last word chocolate for breakfast experience.

Muffins are an excellent popular recipe in my house and these bakery style Double Chocolate Chip Muffins are not any exception. These fly off the cooling rack as soon as they’re out of the oven.

Bakery Style Double Chocolate Chip Muffins
Bakery Style Double Chocolate Chip Muffins

We believe muffins for busy mornings, weekend breakfasts, and even some nights for dinner. They’re very easy to form , quick to bake, and store exceptionally well at temperature or within the freezer.

They’re the right food to form for meal-prep or once you got to get something on the table quickly to feed all those hungry bellies.

Bakery Style Double Chocolate Chip Muffins


  • 1 1/2 cups gluten free flour blend (see notes)
  • 1/2 cup (46 g) Dutch processed cocoa powder
  • 1 teaspoon xanthan gum (omit if your blend contains it)
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon (4 g) baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (95 g) mini chocolate chips
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature (see notes)
  • 1/2 cup avocado oil (or neutral oil of choice)
  • 2 teaspoons pure vanilla extract


  1. Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners or spray with non-stick spray.
  2. In a large bowl, whisk or sift together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.
  3. Add the eggs, buttermilk, oil, and vanilla extract to a medium bowl and whisk together. Pour the wet ingredients into the dry ingredients and mix until completely combined.
  4. Scoop the batter into the prepared muffins tins, dividing the batter evenly between the 12 cups and then smooth out the tops of the muffins as best you can. Sprinkle the muffins with additional chocolate chips and gently press into the batter, if desired.
  5. Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.

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