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Bakery-Style Moist Double Chocolate Muffins

Close-up of two rich, dark chocolate muffins, one cut open, topped with chocolate chips on a white plate.
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Bake rich, moist, bakery-style double chocolate muffins at home. This easy recipe uses simple ingredients to create fluffy muffins loaded with chocolate chips, perfect for breakfast or a sweet treat.

Ingredients

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  • 1 ¾ cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the chocolate chips.
  6. Divide the batter evenly among the 12 prepared muffin cups, filling each about three-quarters full. For taller, bakery-style tops, fill them slightly more.
  7. Bake for 5 minutes at 400°F (200°C). Then, without opening the oven door, reduce the temperature to 350°F (175°C) and continue baking for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs attached.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra rich flavor, use Dutch-process cocoa powder.
  • To achieve the signature tall muffin tops, ensure your oven temperature is high for the first few minutes before reducing it.
  • If you want jumbo chocolate muffins, use a jumbo muffin pan and increase the baking time by about 5-8 minutes.
  • These homemade chocolate muffins stay moist for up to three days when stored in an airtight container at room temperature.

Nutrition

Find it online: https://cookincorner.com/chocolate-muffins-moist-bakery-style-recipe/