Bakery-style muffins are BIG muffins with BIG & BOLD flavor — and this Bakery-Style Chocolate Chip Muffins recipe is my Best-Ever!
- ½ cup (2 ½oz/71g) all-purpose flour
- ⅓ cup (1 ⅓oz/37g) cocoa powder , unsweetened
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (4oz/115g) bittersweet chocolate chips
- ½ cup (4floz/115ml) oil (canola, veg, sunflower, coconut)
- ⅔ cup (4oz/115g) dark brown sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (2 ½oz/71g) plain yogurt, room temperature
- ½ cup (3oz/85g) semi-sweet chocolate chips
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Preheat the oven to 375°F (190°C). Line a 12 cup muffin pan with 9 paper liners.
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In a bowl, sieve together the flour, cocoa powder, baking soda, and salt.
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In a separate large bowl, melt the ⅔ cup chocolate. You can do this gently in the microwave or over a bain-Marie.
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Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla, and yogurt.
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Into the chocolate mixture, fold in the 1/2 cup chocolate chips and the bowl of dry ingredients until just combined. Take care not to over mix this batter as it will toughen the muffins.
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Spoon the batter into the 9 prepared liners, filling them to the top. Top each muffin with a few extra chocolate chips.
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Bake for roughly 17-18 minutes. Take care not to over bake or your muffins will be dry. You want the muffin to still be a little soft when you press on top.
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Once cooled store at room temperature in an airtight container for up to 2 days.
Pour the raw batter into the liners and pop into the freezer. Then when you want fresh, warm muffins defrost the batter and bake as instructed in the video.