Bakery Style Double Chocolate Muffins
Calling all my chocolate lovers! These bakery style double chocolate muffins are exploding in chocolate flavour. They are super soft and fluffy muffins that are baked in tulip liners for an extra tall bake.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder sifted
- 1 tsp baking soda
- 1 1/2 tsps baking powder
- 1/4 tsp salt
- 1 1/4 cups white sugar
- 2/3 cups vegetable oil
- 2 large eggs room temperature
- 1/2 cup milk room temperature
- 1 cup sour cream room temperature
- 1 tsp vanilla
- 2/3 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 cups white sugar, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, 1 1/2 tsps baking powder, 1/4 tsp salt
- In a large bowl, whisk eggs, milk, sour cream, oil, and vanilla. Whisk until well combined (1-2 minutes).2/3 cups vegetable oil, 2 large eggs, 1/2 cup milk, 1 cup sour cream, 1 tsp 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.2/3 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.