Bakery Style Double Chocolate Chip Muffins
There’s nothing quite like the smell of fresh muffins wafting through your kitchen, especially when they’re rich, chocolatey, and packed with melty chocolate chips. These bakery-style double chocolate chip muffins are everything you love about your favorite coffee shop treat—moist, fluffy centers with perfectly domed tops and an intense chocolate flavor in every bite. Whether you’re baking for a weekend brunch, a cozy afternoon pick-me-up, or just because your sweet tooth demands it, this easy recipe brings big bakery flavor right to your home oven.
Servings: 12
Ingredients
- 2 C All-Purpose Flour
- 1 C Sugar
- 1/2 C Unsweetend Cocoa Powder
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 3/4 C Semi-Sweet Chocolate Chips
- 2 Eggs, room temp
- 3/4 C Sour Cream or Yogurt, room temp
- 1/2 C Vegetable Oil
- 1/2 C Whole Milk, room temp
- 1 1/2 tsp Vanilla Extract
Instructions
- Place your muffin liners in the muffin tin and set aside.Preheat your oven to 425F and move the rack to the middle of the oven.In a mixing bowl, combine the flour, sugar, cocoa powder, baking soda, salt and whisk to combine.In another mixing bowl, beat together the eggs, sour cream, vegetable oil, whole milk and vanilla extract.Pour the flour mixture into the wet mixture and mix until well combined.Fold in the chocolate chips.With the scoop, scoop batter into the muffin liners until they are about 3/4 full.Place into the oven and bake for 5 minutes.Reduce the oven temp to 350F and bake for another 15-18 minutes. You will know the muffins are baked when you can insert a toothpick into the muffin center and it comes out clean.Remove the muffins from the oven and let cool in the muffin tin for about 5 minutes and then move them to a wire rack to finish cooling.You can store these in an airtight container on the counter for 3-5 days or in the refrigerator for 5-7 days.