Thursday, 21 February 2013

The Breakfast Series: Double Chocolate Chip Muffins and Where to get muffins in Vancouver

New: The Breakfast Series: Double Chocolate Chip Muffins recipe and where to get muffins in Vancouver
Whats up: Homemade Bacon and Egg McMuffin, Lemon Bars and Fluffy Pancakes

Breakfast, lunch, dessert, snack, muffins are great any time! So far, I’ve tasted two main types of muffins, the traditional moist, fluffy muffin, and the cakier muffin that could also pass for a cupcake if it had frosting on top. Both are delicious but today’s recipe for Double Chocolate Chip Muffins produces some fanastically chocolately and moist traditional muffins. 

Decadent double chocolate chip muffins

This recipe uses a lot of baking powder, but it’s done in such a way so you don’t taste it at all and produces the biggest, muffins with an excellent muffin top to bottom ratio. The muffins are moist, not cakey, and deliciously chocolatey. Next time I may want to try throwing in some fresh brewed coffee to enhance that chocolate flavour, just a thought! 

Moist and soft Double Chocolate Chip Muffins

Read on to find out where to get vegan, gluten-free, sugar-free, and dairy-free muffins in Vancouver. 

Double Chocolate Chip Muffins

Adapted from SallysBakingAddiction

Makes: 12
Oven: 425F – 375F 
Rating: 4/5 


  • 2 3/4 cup all purpose flour 
  • 6 tbsp cocoa powder 
  • 4 tsp baking powder 
  • 1 tsp salt 
  • 2 large eggs 
  • 1 cup sugar (adjust according to taste) 
  • 1 cup milk 
  • 1/2 cup vegetable/canola oil 
  • 1/2 tsp vanilla extract 
  • 1 cup chocolate chips (dark, semi-sweet, or even white!) 

  1. In a large bowl. whisk together flour, cocoa powder, baking powder and salt until well combined. 
  2. In a separate bowl beat together eggs,sugar, milk, oil, and vanilla extract. Be sure not to overbeat the eggs! 
  3. Gradually mix the wet ingredients into the dry ingredients. Mix until all dry ingredients are combined. Do not over mix! 
  4. Stir in chocolate chips 
  5. Grease/line your muffin tin and fill the tins to the top. Smooth out the tops a bit to ensure evenness. 
  6. Bake for 5 minutes at 425F and then lower to 375 for the remaining 25 minutes. 
  7. Let them cool before popping them out otherwise the muffin might crumble. 

Enjoy your daily dose of chocolate!


I made these using a hand whisk and a spatula, if you’re using an electric beater, make sure to watch your speed and don’t over beat. The end texture of the dough is very thick and lumpy.

If you find the texture of the dough a bit too dry, add in an extra tablespoon of oil.

Muffins in Vancouver

Looking for some of Vancouver’s best muffins? Yelp has a good list. My personal favourite place to get muffins was Blue Chips at UBC. They had a moist and flavourful raisin bran muffin and a delicious banana chocolate chip muffin.

For dairy-free muffins, check out Lemonade Bakery on Cambie.

For wheat-free, sugar-free, soy-free muffins, check out Edible Flours on Broadway.

For vegan muffins, check out the Gluten-free Epicurean on East 15th.

Perfect Double Chocolate Chip Muffins

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