Dessertsbiggerbolderbaking4.8
Best-Ever Bakery-Style Double Chocolate Chip Muffins Recipe
Bakery-style muffins are BIG muffins with BIG & BOLD flavor — and this Bakery-Style Chocolate Chip Muffins recipe is my Best-Ever!
👥 9 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 20 min🔥 Cook: 18 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- microwave
- whisk
📝 Preparation Steps
1
To Make the Double Chocolate Chip Muffins
2
Preheat the oven to 375°F (190°C). Line a muffin pan with 9 paper liners and set aside.
3
In a large bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
4
In a microwave safe bowl, melt the chocolate in ⏱️ 30 second intervals stirring in between. Allow to cool slightly.
5
In a separate bowl, whisk together the egg, sugar, oil, yogurt and vanilla until smooth. Then whisk in the melted chocolate until combined.
6
Fold the dry ingredients into the wet until almost incorporated. Then gently mix in the chocolate chips.
7
Divide the batter evenly between the 9 liners, filling each ¾ of the way. Add extra chocolate chips on top if desired.
8
To Bake the Double Chocolate Chip Muffins
9
Bake for ⏱️ 17-18 minutes or until a toothpick inserted in the center comes out clean.
10
To Serve and Store the Double Chocolare Chip Muffins
11
Serve warm or a at room temperature with a glass of milk! Store leftovers in an airtight container at room temperature for up to 2 days. They also freeze well for up to 12 weeks.
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