Bakery Style Double Chocolate Muffins
Calling all my chocolate lovers! These bakery style double chocolate muffins have cocoa powder and gooey chocolate. They are soft, fluffy, and oh so delicious!
Ingredients
- 2 cups all-purpose flour
- 1 1/4 cup white sugar
- 1/2 cup unsweetened cocoa powder sifted
- 1 tsp baking soda
- 2 tsps baking powder
- 1/2 tsp salt
- 2/3 cup vegetable oil
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 1/2 cup milk room temperature
- 1 cup sour cream room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 400℉/205℃. Line a jumbo muffin tin with liners and set aside.
- In a medium-sized bowl, sift the dry ingredients. Add in flour, sugar, baking soda, cocoa powder, baking powder, and salt. Gently mix together.2 cups all-purpose flour, 1 1/4 cup white sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 2 tsps baking powder, 1/2 tsp salt
- In a large bowl, whisk eggs, egg yolk, milk, sour cream, oil, and vanilla. Whisk until well combined (1-2 minutes).2/3 cup vegetable oil, 2 large eggs, 1 egg yolk, 1/2 cup milk, 1 cup sour cream, 1 tbsp vanilla
- Add in the dry ingredients. Using a spatula, gently fold until a batter forms. Do not over-mix!
- Toss in the chocolate chips and mix in a few times.3/4 cups semi-sweet chocolate chips
- Evenly divide the batter between the your liners, they should be 3/4s of the way full, no more. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.
- Bake the muffins at 400°F for 22-28 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.