Do you want to bake those bakery style double/triple chocolate chip muffins at home?
Then you have come to the right place. These bakery style chocolate chip muffins are flavoured with a deep chocolate flavour and are filled with some extra chocolate chips in it to enhance the flavour. I have used bittersweet and semi-sweet chocolates in this recipe just to enhance and balance the chocolate flavour.
Try this recipe for your family and friends and you will stop buying these big size muffins from a bakery, as they are super easy to bake.
So let’s jump into the recipe.
Ingredients:
- 1/2 Cup All Purpose Flour
- 1/3 Cup Cocoa Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2/3 Cup Bittersweet Chocolate
- 1/2 Cup flavourless Oil
- 2/3 Cup Brown Sugar
- 2 Eggs
- 2 Teaspoon Vanilla Extract
- 1/3 Cup Plain Curd/Yoghurt
- 1/2 Cup Semi-Sweet Choco-Chips
BAKERY STYLE CHOCOLATE CHIP MUFFINS RECIPE
Method:
- Pre-heat the oven to 180ºC or 350ºF. Line a muffin tin with 9 paper liners, or you can grease it directly too.
- In a bowl sift your dry ingredient; All-purpose flour, cocoa powder, baking soda and salt.
- Add your semi-sweet chocolate chips in the dry mixture and mix well. Keep this aside.
- In another bowl take your bitter- sweet chocolate and melt it in microwave or double boiler.
- Once the chocolate melts, let it cool and add all the remaining ingredients in it. Oil, Vanilla extract, sugar, eggs and curd/yoghurt.
- Mix all these properly with a wire whisk.
- Once mixed, add the dry mixture to this wet mixture. Mix gently with a spatula. Do not over mix.
- Pour the batter in the muffin liners, filling them till the top, as we are looking for big size muffins.
- Bake these for about 17-18 minutes in a pre-heated oven. Do not over bake as they will be dry.
- Take them out once they are done, and place them on a wire rack to cool.
- The muffins will be soft from the outside and that is ok.
- Once cool store them in an airtight container for up-to 3-4 days.
