Double Chocolate Bakery Style Muffins
These Double Chocolate Chip Bakery Style Muffins are moist and gooey and utterly delicious! They're made using buttermilk, cocoa powder, and chocolate chips and baked in jumbo muffin tins for the ultimate bakery-style muffin!
Servings: 6 jumbo muffins
- 2 cups bread (or all purpose) flour
- ¾ cups cocoa powder
- 2 ½ tsp baking powder
- 2 ½ tsp salt
- 1 ¼ cup sugar
- 2 eggs
- 1 cup buttermilk (1 cup milk + 1 tbsp vinegar)
- ⅓ cup melted butter
- ¼ cup oil
- 2 tsp vanilla extract
- 1 ½ cup chocolate chips
Preheat oven to 425°.
Spray a 6-cup jumbo muffin tin with oil or grease with butter.
Combine the milk and vinegar to make buttermilk and let sit for a few minutes to curdle.
Combine flour, cocoa powder, baking powder, salt, and sugar in a large bowl and mix well.
Make a well in the center and add buttermilk, melted butter, eggs, oil, and vanilla extract. Mix until just combined.
Add chocolate chips and mix only to distribute evenly.
Fill muffin tin cavities to the top and bake at 425° for 4 minutes.
Lower the heat to 350° and bake another 15-20 minutes, until a toothpick inserted into the center comes out clean.
Serving: 1oz | Calories: 480kcal