Bakery-style muffins are BIG muffins with BIG & BOLD flavor — and this Bakery-Style Chocolate Chip Muffins recipe is my Best-Ever!
Preheat the oven to 375°F (190°C). Line a 12 cup muffin pan with 9 paper liners.
In a bowl, sieve together the flour, cocoa powder, baking soda, and salt.
In a separate large bowl, melt the ⅔ cup chocolate. You can do this gently in the microwave or over a bain-Marie.
Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla, and yogurt.
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.
Spoon the batter into the 9 prepared liners, filling them to the top. Top each muffin with a few extra chocolate chips.
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.
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.