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By Taffey Bakery
Bakery Style Double Chocolate Muffins
7 steps
Prep:15minCook:25min
Calling all my chocolate lovers! These bakery style double chocolate muffins have cocoa powder and gooey chocolate. They are soft, fluffy, and oh so delicious!
Updated at: Mon, 28 Oct 2024 15:31:13 GMT
Nutrition balance score
Unbalanced
Glycemic Index
63
Moderate
Glycemic Load
60
High
Nutrition per serving
Calories769 kcal (38%)
Total Fat41.9 g (60%)
Carbs95.1 g (37%)
Sugars56.3 g (63%)
Protein10.5 g (21%)
Sodium537.4 mg (27%)
Fiber4.6 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Preheat oven to 400℉/205℃. Line a jumbo 6 muffin tin with liners and set aside.
Step 2
In a medium-sized bowl, sift the dry ingredients. Add in flour, sugar, baking soda, cocoa powder, baking powder, and salt. Gently mix together.
Step 3
In a large bowl, whisk eggs, egg yolk, milk, sour cream, oil, and vanilla. Whisk until well combined (1-2 minutes).
Step 4
Add in the dry ingredients. Using a spatula, gently fold until a batter forms. Do not over-mix!
Step 5
Toss in the chocolate chips and mix in a few times.
Step 6
Evenly divide the batter between the 6 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle extra chocolate chips and white sugar on top for a crisp top.
Step 7
Bake the muffins at 400°F for 22-28 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
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