These bakery-style chocolate muffins are packed with rich chocolate flavor, loaded with chocolate chips, and perfect for that early morning sweet tooth. In addition, these cupcakes are dairy and egg-free.

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CHOCOLATE MUFFINS VS CHOCOLATE CUPCAKES

What makes these muffins different from cupcakes?

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The texture of a cupcake is typically more spongey than a muffin. A muffin should be dense in texture and not crumble. That's because we are not adding hot water to the mixture as you do for my cupcakes. If you're looking for chocolate cupcakes, check out my recipe here.

Your cupcake batter will be thicker. It will be somewhere in between that of cupcakes and brownies. Chocolate cupcake batter should be thinner, while brownies are almost as thick as cookie dough. Muffin batter will be thick yet not doughy.

These are bakery-style muffins that have big puffed-up tops. This is due to changing the oven temperature during baking. You will start these muffins at 375 degrees F for about 10 minutes before increasing the temperature to 400 degrees F for about 12 to 15 minutes.

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TIPS FOR BAKING

Sift your flour and cocoa powder to be sure no lumps form.

Choose your cocoa powder wisely. A lot of the rich chocolate flavor comes from your cocoa powder. I prefer to use dutch-processed cocoa powder for any chocolate base recipe. It brings out all the chocolate flavor.

These muffins can be made gluten-free by simply using 1:1 gluten-free flour.

Be sure to mix your vinegar into your dairy-free milk and allow to sit for a few minutes to make your dairy-free buttermilk.

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You can use any type of dairy-free chocolate chips you prefer. I chose to use milk chocolate, and it paired perfectly with the rich chocolate muffin base.

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Whether you eat these for breakfast, snack, or dessert, you won't regret making these double chocolate muffins. Every bite is packed full of chocolate flavor and will have you going back for seconds.

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