Bakery-Style Double Chocolate Chip Muffins

Step 1

Prepare: Preheat oven to 425ºF (220ºC). Line a muffin tin with paper liners or spray with nonstick spray and set aside

Step 2

Mix Muffin Batter: In a medium bowl, combine the flour, baking powder and salt. Set aside. In a separate bowl, add the cocoa powder and hot coffee and whisk to form a paste. To the bowl of a stand mixer, add the vegetable oil and brown sugar and beat on medium speed until blended, about 1 to 2 minutes (the mixture will resemble wet sand). Add the cocoa paste and mix to combine. With the mixer on low, add the milk, sour cream, beaten eggs and vanilla. Mix on medium just until combined. With the mixer on low, slowly add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix. Stir in 1 cup of the chocolate chunks or chips. Fill each cup of the muffin tin to the top. Sprinkle the tops with the remaining ½ cup of chocolate chunks or chips

Step 3

Bake: Bake for 5 minutes at 425ºF (220ºC) then lower the oven temperature to 350ºF (180ºC) and bake for 28-30 minutes or until a toothpick inserted into the center of the center muffin comes out clean. Allow muffins to cool in the muffin tins for 5-10 minutes then transfer to wire racks to cool completely