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Bakery-Style Double Chocolate Chip Muffins

These rich and indulgent double chocolate chip muffins are easy to make and sure to become a family favorite, with a tender crumb and gooey chocolate chips.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 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
Wet Ingredients
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
Chocolate Chips
  • 1 cup chocolate chips (semi-sweet or dark)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt.
  3. In another bowl, combine the milk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined.
  5. Fold in the chocolate chips.
  6. Divide the batter evenly among the prepared muffin cups.
Baking
  1. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool slightly before serving.

Notes

For best results, fill the muffin cups high for that bakery-style dome. Store in an airtight container for up to three days or freeze for up to a month. Reheat in the microwave for a few seconds before serving.