Best-Ever Bakery-Style Double Chocolate Chip Muffins Recipe
User Reviews
4.8
Best-Ever Bakery-Style Double Chocolate Chip Muffins Recipe
Description
The Best-Ever Bakery-Style Double Chocolate Chip Muffins Recipe mixes unsweetened cocoa powder and melted bittersweet chocolate with standard muffin ingredients including flour, dark brown sugar, oil, eggs, yogurt, and vanilla extract. The cocoa and chocolate chips add intense chocolate bursts that contrast with the soft crumb. Baking soda and salt balance flavor and leavening. The batter is folded gently to keep muffins tender and prevent overmixing.
Baked in paper-lined muffin pans, the muffins rise with a tender crumb and chocolate gooey pockets from the chips. The flexible method allows adding extra chips on top for a decorative, melty finish. Baking around 17-18 minutes ensures a clean toothpick result.
Serve warm or room temperature alongside milk or coffee. Leftover muffins keep well in an airtight container. The batter can be frozen in paper liners and baked fresh directly from frozen, offering easy meal prep.
Ingredients
- ½ cup all-purpose flour 2 ½ oz / 71 g
- ⅓ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup bittersweet chocolate chips
- ½ cup oil canola, veg, sunflower, coconut
- ⅔ cup dark brown sugar 4oz/115g
- 2 egg room temperature, large
- 2 teaspoons vanilla extract
- ⅓ cup yogurt plain, room temperature
- ½ cup semi-sweet chocolate chips 3oz/85g
Notes
- Freeze batter scooped in liners and bake from frozen for fresh muffins any time.
- Add extra chocolate chips on top before baking to enhance chocolate texture and appearance.
- Store baked muffins in an airtight container to maintain moisture and freshness.
User Reviews
Overall Rating
4.8
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