Bakery Style Double Chocolate Muffins
Prep time: 15 minutes
Cook time: 25 minutes
Serves: 12 muffins
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 15 minutes
- Cook time: 25 minutes
- Total time: 40 minutes
- Serves: 12 muffins
Deeply chocolatey, soft and moist double chocolate muffins with a tender crumb and bakery-style domed tops. Simple to prepare and perfect for breakfast, coffee breaks or dessert.
Ingredients
Dry Ingredients
- 260 g all-purpose flour (2 cups)
- 40 g cocoa powder, Dutch-processed (½ cup)
- 180 g granulated sugar (¾ cup + 2 tbsp)
- 10 g baking powder (2 tsp )
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 2 large eggs, room temperature
- 120 ml milk (½ cup)
- 90 ml vegetable oil (⅓ cup + 1 tbsp)
- 150 g plain yogurt (⅔ cup)
- 2 tsp vanilla extract
Chocolate
- 220 -240 g chocolate chips (1¼–1½ cups)
Method
Preheat the oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
In a large bowl shift together the flour, cocoa powder, sugar, baking powder, baking soda and salt.
In another bowl mix eggs, milk, oil, yogurt and vanilla until smooth.
Pour wet ingredients into dry ingredients and fold gently. Do not overmix.
Add chocolate chips and fold lightly.
Divide batter between muffin cups and top with remaining chocolate.
Bake for 22–26 minutes until tops are set and domed.
Rest 5 minutes in the pan, then transfer to a wire rack to cool.
