Bakery Style Double Chocolate Muffins with Milk

Serves 12 in about 46 minutes. The pot starts with unsweetened cocoa powder, then vegetable oil.

Ingredients

• 2 cups all-purpose flour spooned and leveled
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ teaspoons espresso instant coffee powder
• 2 cups semi-sweet chocolate chips divided
• 2 large eggs room temperature
• ¾ cup full-fat sour cream (or plain yogurt) room temperature
• ½ cup vegetable oil
• ½ cup whole milk room temperature
• 2 teaspoons vanilla extract

Method

1. Heat oven to 425°F. Line a 12-count muffin pan with cupcake liners and spray them lightly with baking nonstick spray. If you don't have liners, spray the muffin wells thoroughly.
2. To a large bowl, add the flour, sugar, cocoa powder, baking soda, baking powder, salt, espresso powder, and 1 ½ cups of the chocolate chips. Reserve the remaining ½ cup chocolate chips for topping. Beat together and keep it nearby.
3. In a second bowl, add the eggs, sour cream, vegetable oil, milk, and vanilla extract. Beat until well combined.
4. Tip in the wet ingredients into the dry ingredients and fold together using a silicone spatula. Avoid overmixing. The batter will be thick.
5. Scoop or spoon the batter into the muffin cups, filling them all the way to the top.
6. Top the muffins evenly with the reserved chocolate chips.
7. Cook for 5 minutes at 425°F, then, without opening the oven door, reduce the oven temperature to 350°F.
8. Cook for an additional 13 to 16 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking.
9. Cool the muffins for 10 minutes in the pan, then transfer them to a wire cooling rack to finish cooling.

More dessert ideas are in the dessert collection.