These bakery-style Double Chocolate Chip Muffins are so rich, soft, and fluffy, they beat out all other chocolate muffins. They have double the chocolate flavor, slightly crunchy tops, and melty chocolate chips in every bite! Plus, all you need are simple pantry ingredients in order to make one dozen of these decadent muffins.
1cup chocolate chips, plus extra for tops of muffins
Instructions:
Preheat the oven to 400 degrees and line a 12-count muffin pan with cupcake liners or spray with non-stick spray.
In a medium-sized mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, whisk together the milk, yogurt, vegetable oil, egg, and vanilla extract. Pour the dry ingredients into the wet and fold together with a silicone spatula or wooden spoon (be careful not to overmix!) Then gently fold in the chocolate chips.
Evenly divide the batter up amongst the prepared muffin pan, filling them up almost to the top. Sprinkle extra chocolate chips over the muffin batter (optional, but highly recommended) and bake for 15-17 minutes. Use a toothpick to check for doneness (should come out slightly crumbly, not wet). Allow the muffins to cool in the pan for 10 minutes then transfer over to a wire rack to finish cooling.
Notes:
Muffin Pan: Prep your 12-count muffin pan by lining it with cupcake liners. If you don’t have liners, spray each muffin cup with non-stick spray.Room Temperature Ingredients: If an ingredient calls to be at room temperature before baking, do it. This helps to ensure the best quality in both flavor and texture.Muffin Batter: The batter will be slightly lumpy and thick. Do not, I repeat, do not overmix the batter! Doing so will result in a dense and dry muffin.Folding: This means we carefully combine our ingredients without stirring or beating. We do this with a wooden spoon or silicone spatula until the ingredients are just combined with each other, “folding” everything together.