Gemma’s Best-Ever Bakery-Style Double Chocolate Chip Muffins
Gemma’s Best-Ever Bakery-Style Double Chocolate Chip Muffins are a chocolate lover’s dream come true. Packed with melty chocolate chips in every bite, they’re indulgent yet easy to whip up in under 40 minutes.
Ingredients
- ½ cup all-purpose flour
- ⅓ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup bittersweet chocolate chips
- ½ cup oil canola, veg, sunflower, coconut
- ⅔ cup dark brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅓ cup plain yogurt room temperature
- ½ cup semi-sweet chocolate chips
Instructions
- 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.
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