Starbucks Double Chocolate Chip Muffins



Introduction: Starbucks Double Chocolate Chip Muffins

About: I am a 24 year old from Indiana, now living it up in Colorado. My recipes are for real life. I like to treat my taste buds, but I'm not always willing to slave over my stove after work for a fancy meal, eith...

Love starbucks?
Love baking?
Love muffins?
Love chocolate?

You will fall in love with this recipe. Your friends will be ransacking your kitchen looking for the evidence you bought these a la professional. Your family will be begging for Muffin Mondays!

And if you like banana--substitute the plain yogurt for banana. It's such a small change, but it packs so much flavor! We tried it once during a banana bread craving, and have never turned back!

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Step 1: Ingredients

This recipe is soooo good! People will genuinely doubt that they aren't bakery-purchased. It is chocolate heaven.

I'm not usually a brand-snob. But on these babies...the Ghiradelli chips are SO worth the extra dollar.

¤2 C flour
¤1 C sugar
¤ 1 bag Ghiradelli Milk Chocolate chips, chilled in freezer
¤1/2 cup Nestle cocoa powder
¤1 t baking soda
¤1/2 t salt

¤1 T vanilla
¤1 egg
¤1 cup yogurt (Banana is soooo good! but for authenticity sake..use plain or vanilla )
¤1/2 cup whole milk
¤1/2 cup canola or vegetable oil

Step 2: Prepare Your Tins

Preheat your oven to 375¤F.

This recipe makes about 10 muffins (yes, 10. We want them to look like genuine Starbucks muffins. So we're not going to stick to that "2/3 full" rule.)

If you're using liners, go ahead and prepare your Tins all together. If you're making your own using parchment paper for a bakery feel, cut your squares and have them ready. (See my other instructable on making your own liners with parchment paper if you've never done this before!)

Step 3: Mix Things Up

Okay were gonna reference that list of ingredients again. See how it's broken up wet ingredients // dry ingredients? With muffins, you want to mix them separately so as not to develop too much gluten or overmix. Don't use an electric mixer, and don't skip past the two bowl method on muffins. Have you ever made cone-topped muffins? That's how you get cone-topped muffins.

Mix all the wet ingredients in one medium bowl.

Mix all the dry ingredients (MINUS 1/4 OF THE CHIPS) in a larger bowl.

Make a crater in your dry ingredients. While mixing with a fork or whisk, slowly stir in the wet Ingredients. Scrape the bottom of the bowl with a rubber spatula to avoid missing the dry patches along the edges. Mix just until moistened, and again-don't overmix!

Step 4: Pour, Bake, Serve

Using an ice cream scooper or 1/4 C measuring cup, transfer the batter into your Tins. Fill them full. We WANT them to get huuuuge while baking! (If using regular muffin cups instead of the parchment cups shown..leave about 1/4" so you don't end up with too much of a mess)

Top with leftover chocolate chips

Bake in your preheated oven for 25-30 mins, until a toothpick inserted yields no raw dough.

Please note, smaller muffins will take less time. As with any recipe, you should monitor for best results so you don't over-bake.

Delicious warm. Delicious chilled. Delicious room temp. For best taste, store in airtight container and consume within 2-3 days.

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