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BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE

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Do you want to bake those bakery style double/triple chocolate chip muffins at home? 

Then you have come to the right place. These bakery style chocolate chip muffins are flavoured with a deep chocolate flavour and are filled with some extra chocolate chips in it to enhance the flavour. I have used bittersweet and semi-sweet chocolates in this recipe just to enhance and balance the chocolate flavour. 

Try this recipe for your family and friends and you will stop buying these big size muffins from a bakery, as they are super easy to bake. 

So let’s jump into the recipe. 

Ingredients:

  • 1/2 Cup All Purpose Flour
  • 1/3 Cup Cocoa Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2/3 Cup Bittersweet Chocolate
  • 1/2 Cup flavourless Oil
  • 2/3 Cup Brown Sugar
  • 2 Eggs
  • 2 Teaspoon Vanilla Extract
  • 1/3 Cup Plain Curd/Yoghurt
  • 1/2 Cup Semi-Sweet Choco-Chips
BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE

BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE

Method:

  1. Pre-heat the oven to 180ºC or 350ºF. Line a muffin tin with 9 paper liners, or you can grease it directly too.
  2. In a bowl sift your dry ingredient; All-purpose flour, cocoa powder, baking soda and salt.
  3. Add your semi-sweet chocolate chips in the dry mixture and mix well. Keep this aside.
  4. In another bowl take your bitter- sweet chocolate and melt it in microwave or double boiler.
  5. Once the chocolate melts, let it cool and add all the remaining ingredients in it. Oil, Vanilla extract, sugar, eggs and curd/yoghurt.
  6. Mix all these properly with a wire whisk.
  7. Once mixed, add the dry mixture to this wet mixture. Mix gently with a spatula. Do not over mix.
  8. Pour the batter in the muffin liners, filling them till the top, as we are looking for big size muffins.
  9. Bake these for about 17-18 minutes in a pre-heated oven. Do not over bake as they will be dry.
  10. Take them out once they are done, and place them on a wire rack to cool.
  11. The muffins will be soft from the outside and that is ok.
  12. Once cool store them in an airtight container for up-to 3-4 days.
BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE
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Eggless Apple Muffins Recipe-Healthy Version

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Whole wheat and apple make a perfect combination and when these two are used to make a dessert, it brings out the best of flavors. The Whole Wheat Apple Muffins Recipe is a perfect muffin that you can serve for a breakfast, pack into a lunch box or even serve as a tea time snack. These muffins are moist and will keep well for several days.

 

Ingredients:

1 cup or 120 grams whole-wheat flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon powder
1 to 2 pinch of cinnamon powder for sprinkling
one pinch salt
1/2 cup warm water
1/2 cup powdered or grated jaggery
1 large apple or 2 medium sized apples (peeled, Cord and chopped)
1/2 tablespoon vinegar
1/2 teaspoon vanilla extract
3 tablespoon olive oil or any neutral flavored oil

Method

1. First of all pre-heat your oven to 1 80°C or 350°F.
2. Then line a muffin tray with muffin liners
3. Take a big bowl and sift all the dry ingredients into it i.e whole wheat flour, half teaspoon baking soda, cinnamon powder and salt. Keep it aside
4. Then rinse, peel core and chop the apple.
5. In another bowl take warm water and add the powdered jaggery. Stir well until all the jaggery is dissolved
6. Then add vanilla extract and oil and again mix it very well.
7. Now add vinegar and again mix well.
8. Add the dry ingredients now
9. Now with light hands and with the help of a wire whisk makes the wet and dry ingredients together. Do not over mix, some lumps  are fine. You can add some water in in the batter to get a flowing consistency.
10. Finally add the chopped apples.
11. Now again with light hands mix the apples with the batter.
12. Now spoon the Apple muffin batter in the muffin liners. Sprinkle some cinnamon powder from top on all the muffins.
13. Bake the muffins in a preheated oven at 1:80 degree Celsius for 25 to 30 minutes or till the tops are browned and a toothpick inserted in the muffin comes out clean.
14. Once done keep it in the tray itself for 3 to 5 minutes and then remove the muffins and place them on wire rack.
15. Serve these muffins warm or as a tea time snack with milk, tea or coffee.
16. You can keep these muffins for 3-4 days in the fridge but it’s better to consume them within two days as it can become moist because of jaggery. So the best is to have them fresh.

To Freeze your Muffins

  • Cool your muffins to room temperature.
  • Place muffins flat in your freezer for about an hour until they are mostly frozen before packing them in an airtight container.
  • Place your muffins in an airtight container like a ziploc bag to keep air out.
  • Frozen muffins will stay good for up to 3 months.

To Thaw 

  1. Let your muffin thaw at room temperature. (Take about 30 minutes.)
  2. Microwave for about 30 seconds.

 

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Baking

Eggless Chocolate Muffins Recipe

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eggless, chocolate, muffins recipe , homemade

I love baking muffins, not only they are delicious. But they are a easy to make. You just measure few ingredients and dump them into a bowl, mix it and bake it. This is one kind of recipe, no creaming of butter is involved. It calls only for oil but the muffins turns out so moist and delicious. Not to mention so chocolaty. These Muffins needs handful of ingredients and they are quick and easy to make, It hardly needs 10 minutes to prepare, 20 minutes of cooking time and , super soft, spongy and moist chocolate muffins are ready.

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Watch detail recipe here

INGREDIENTS

1 ½ cup Refined Flour
1 cup fresh curd
½ cup oil
¾ cup sugar
1 ¼ tsp baking powder
½ tsp baking soda
1 1/2 tsp Vanilla essence or extract
1/4 cup Cocoa Powder
1-2 tbsp Milk

METHOD

  1. Preheat oven to 180°C for ten minutes.
  2. Take you muffin tray and line it with liners or grease it with butter or oil, if you do not have liners.
  3. In a bowl mi curd and sugar well until sugar completely dissolves.
  4. Then add baking powder and baking soda and mix well. Now wait till 5 minutes.
  5. After 5 minutes you will see bubbles appearing over this mixture.
  6.  Now add oil and vanilla essence and beat well.
  7. In the end, add refined flour in segments and mix well. But do not over mix. Just fold the flour in the wet mixture properly.
  8. Now add cocoa powder in this batter and again mix well.
  9.  Now is the time to shift the prepared batter into the muffin liners. Once it’s all shifted, tap the tin on the kitchen slab twice to remove the bubbles if any.
  10.  Bake in preheated oven at  180 deg C  for 20-25 mins or till a toothpick inserted into the center of a muffin comes out clean.
  11. Transfer to racks and let cool 10 minutes, then serve warm as it is or with some vanilla ice cream.
  12. You can serve just like this at tea time or you can decorate it for some special occasion.
  13. You can keep these muffins for a week in an airtight container and you can also freeze them in an individual packed in a cling film.

Try and Enjoy!

🙂

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Chocolate Walnut Muffins

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Choco walnut muffins

Rich and nutty, these chocolate muffins are great as a tea time snack. These are utterly moist. Its hard to stop at one – in fact, even I ate 2 of them myself. One of the favorites among kids and grownups both, these muffins are perfect to have during your small breaks from studying, during your exams. Let’s check the recipe…..

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