Bakery Style Double Chocolate Chip Muffins

These are the best chocolate muffins you’ll ever eat. They are super chocolatey, extremely moist but are also kind of nice and dense. Plus, they look and taste just like the ones in the bakeries. You won’t need another recipe! 

When I first started baking, my focus was on the basics, chocolate chip muffins, cookies, cupcakes etc. In other words, everything was vanilla based and I never tried using cocoa powder.

Now, I find myself making cocoa based baked goods and i'm in love. However, working with cocoa is much trickier than working with vanilla. This is because you need to make sure you use the right amount of fat and moist ingredients.

I went through too many double chocolate muffin recipes to count, but this one is definitely a keeper. They kind of remind me of those deliciously large muffins you get from the Costco bakery :)

Let's get right into the recipe.

1. Sift all the dry ingredients into a bowl and set it aside.

Sift the flour, cocoa powder, baking soda and salt. I also add my chocolate chips to the dry mix after sifting.

2. Place sugar, sour cream, milk, oil, eggs, and vanilla into a mixing bowl.

I always crack my eggs in a separate bowl to ensure no egg shells get into the batter. I then add the vanilla directly to the eggs to get rid of any raw egg taste that may show up when your baked goods have finished cooking.

4. Add the dry ingredients to the wet ingredients and mix just until combined.

It is just combined when you have folded in your dry ingredients using a spatula, have been mixing for only a small amount of time, and there are no more spots of flour or clumps. Your batter should be very thick.

5. Fill your muffin tins up to the top. Plus add more chocolate!

Bake and enjoy!

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Recipe

Prep time: 10 mins

Cook time: 15 mins

Servings: 12

Ingredients

• 2 cups (250g) all-purpose flour

• 1 cup (200g) granulated sugar

• 1/2 cup (55g) unsweetened cocoa powder, sifted (I used dutch-processed)

• 1 1/4 tsp baking soda

• 1/2 tsp salt

• 1/2 cup (125ml) vegetable oil

• 2 large eggs

• 1/2 cup (125ml) milk

• 1/2 cup (130g) sour cream

• 1 tsp vanilla extract

• 1 cup (175g) semi-sweet chocolate chunks or chips, plus more for topping if desired

Substitutions:

• Oil – you can swap this out for the same amount of melted butter if you prefer or coconut oil. Please note that it won’t be as moist.

• Sour cream – you can substitute this with full fat yogurt, greek yogurt or mayonnaise.

• Milk – you can use buttermilk if you'd like, but it's not neccessary.
  

Directions

1. Preheat oven to 400F and line a 12-cup muffin pan with paper liners.

2. In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. In a medium bowl, whisk together the oil, sugar, eggs, milk, sour cream and vanilla.

4. Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chocolate pieces.

5. Spoon the batter evenly into the 12 muffin cups. Bake for 15-18 minutes or until the tops spring back when lightly pressed.

If you tried this recipe or have a question, let me know in the comment section below!