Bakery-Style Double Chocolate Chip Muffins
Delightful muffins with a soft crumb and gooey chocolate chunks, perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Dry Ingredients
- 2.25 cups all-purpose flour Provides the base and structure for the muffins.
- 1 tablespoon baking powder Ensures a delightful rise.
- 1 teaspoon kosher salt Enhances the overall flavors.
- 0.5 cups unsweetened cocoa powder Adds a rich chocolate taste.
Wet Ingredients
- 0.5 cups hot freshly brewed coffee Intensifies the chocolate flavor.
- 0.5 cups vegetable oil (or canola oil) Keeps the muffins moist and tender.
- 1 cups brown sugar (packed) Adds a rich sweetness and deep flavor.
- 1 cups whole milk Contributes moisture and fluffiness.
- 0.5 cups sour cream (or full-fat plain Greek yogurt) Ensures a tender crumb and adds creaminess.
- 2 large eggs (lightly beaten) Acts as a binding agent.
- 1 tablespoon vanilla extract Infuses the muffins with a warm, sweet aroma.
Chocolate
- 1.5 cups semi-sweet chocolate chunks or chips (divided) The star of the show, providing chewy bursts of chocolate in every bite.
Instructions
Preparation
- Preheat the oven to 425ºF (220ºC). Line two jumbo muffin pans with paper liners or spray with nonstick spray and set aside.
- In a medium bowl, combine the flour, baking powder, and salt. Whisk them together until well mixed. Set this bowl aside for later use.
- In a separate bowl, combine the cocoa powder with the hot coffee and whisk to form a smooth paste.
- In the bowl of a stand mixer, add the vegetable oil and brown sugar. Beat on medium speed for about 1 to 2 minutes until the mixture resembles wet sand.
- Incorporate the cocoa paste into the oil and sugar mixture, mixing until smooth.
- With the mixer on low speed, add the milk, sour cream, beaten eggs, and vanilla extract. Mix just until combined.
- Slowly add the dry flour mixture to the wet ingredients while mixing on low. Continue mixing until just combined; a few lumps are perfectly fine.
- Gently stir in 1 cup of the chocolate chunks or chips, ensuring they are evenly dispersed throughout the batter.
- Fill each muffin cup to the top with the batter. For an extra chocolatey treat, sprinkle the remaining ½ cup of chocolate chunks or chips on top of the muffins.
Baking
- Bake for 5 minutes at 425ºF, then reduce the oven temperature to 350ºF (175ºC). Continue baking for 20-25 minutes for jumbo muffins or 18-22 minutes for standard size, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the muffin tins for 5-10 minutes before transferring them to wire racks to cool completely.
Notes
For best results, always use room temperature ingredients. Don't skip the coffee as it enhances the chocolate flavor without leaving a coffee taste. Consider adding a splash of espresso or cinnamon for a richer flavor. Try adding nuts or dried fruits with the chocolate chips for variations.