Double Chocolate Chip Muffins Recipe
Rich, chocolate-loaded muffins reminiscent of Costco's bakery style, featuring a tender crumb and tall muffin tops.
Ingredients
Dry Ingredients
- 1 and 3/4 cups all purpose flour
- 1/2 cup unsweetened cocoa powder, sifted Choose quality cocoa for deeper flavor.
- 1 cup granulated sugar
- 2 teaspoons baking powder Ensure freshness for best rise.
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
Wet Ingredients
- 2 large eggs, room temperature Use room temperature for better rise.
- 1/2 cup whole milk or buttermilk Buttermilk gives extra moisture.
- 1/2 cup plain Greek yogurt or sour cream Adds tenderness to muffins.
- 1/3 cup neutral oil Combine with melted butter for moisture.
- 1/4 cup melted unsalted butter
- 2 teaspoons vanilla extract
Chocolate
- 1 cup chocolate chips or chunks, plus extra for topping Save some for sprinkling on top before baking.
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Instructions
Preparation
- Preheat the oven to 425°F. Line a 12 cup muffin tin and lightly spray the liners.
- In a large bowl, whisk together the dry ingredients: flour, cocoa, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the wet ingredients: eggs, milk, yogurt, oil, melted butter, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
- Fold in the chocolate chips, reserving a small handful for topping. Let the batter rest for 10 minutes.
Baking
- Fill muffin cups nearly to the top. Sprinkle a few chocolate chips on each muffin.
- Bake at 425°F for 5 to 7 minutes. Without opening the door, reduce the temperature to 350°F and bake for an additional 12 to 16 minutes, until a toothpick has a few moist crumbs.
- Cool in the pan for 5 minutes, then move muffins to a wire rack. Enjoy warm when the chips are melty.
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Note
Store muffins at room temperature in an airtight container for up to 3 days. Freeze individually in zip-top bags for up to 2 months.