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Bakery-Style Double Chocolate Chip Muffins

Deliciously rich and tender muffins bursting with cocoa flavor and melted chocolate chips, perfect for any chocolate lover.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
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 Can be whole or any preferred type.
  • ½ cup vegetable oil For moisture.
  • 2 large eggs Room temperature preferred.
  • 1 teaspoon vanilla extract
Chocolate Chips
  • 1 cup chocolate chips (semi-sweet or dark) Use high-quality chips for best results.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the dry ingredients: all-purpose flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, and salt until well combined.
  3. In a separate bowl, mix together the wet ingredients: milk, vegetable oil, eggs, and vanilla extract until fully blended.
  4. Pour the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing; having a few lumps is fine.
  5. Fold in the chocolate chips until evenly distributed in the batter.
  6. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Baking
  1. Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  2. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For serving, pair these muffins with a dollop of whipped cream or ice cream for dessert, or enjoy them with fresh fruits for breakfast. Keep in an airtight container for up to 3 days or freeze for up to three months. Reheat in the microwave for 15-20 seconds or in an oven at 350°F (175°C) for 5-10 minutes.