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Moist Giant Bakery-Style Double Chocolate Chip Muffins

moist giant bakery-style double chocolate chip muffins - featured image
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These giant, moist, and rich double chocolate chip muffins have a bakery-quality texture and flavor, perfect for brunches, potlucks, or a comforting treat.

Ingredients

Scale
  • 2 ½ cups (310 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240 ml) sour cream (full-fat recommended)
  • ½ cup (120 ml) vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups (270 g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Place a rack in the center. Line your jumbo muffin tin with large paper liners or grease well.
  2. In a large bowl, sift together all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk to combine evenly.
  3. Add granulated sugar and packed brown sugar to the dry mix. Stir well to evenly distribute the sugars.
  4. In a separate bowl, beat eggs, sour cream, vegetable oil, and vanilla extract until smooth and creamy.
  5. Pour the wet mixture into the dry ingredients. Using a spatula, gently fold together just until combined to avoid overmixing.
  6. Fold in chocolate chips, reserving a handful to sprinkle on top.
  7. Spoon batter into the prepared muffin cups, filling each about ¾ full. Sprinkle reserved chocolate chips on top.
  8. Bake for 22–26 minutes, starting to check at 22 minutes by inserting a toothpick in the center; it should come out with a few moist crumbs but no wet batter.
  9. Let muffins rest in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Do not overmix the batter to keep muffins tender. Let eggs and sour cream come to room temperature before mixing. Use a large ice cream scoop for even muffin sizes. For a shiny top, brush muffins with melted butter after baking. Muffins can be stored at room temperature for 3 days or frozen for up to 3 months.

Nutrition

Keywords: double chocolate chip muffins, giant muffins, bakery-style muffins, moist chocolate muffins, easy chocolate muffins, chocolate chip dessert

Find it online: https://cooksybite.com/moist-giant-bakery-style-double-chocolate-chip-muffins-recipe-easy-and-perfect/