BEST-EVER BAKERY-STYLE MUFFINS ...

BEST-EVER BAKERY-STYLE DOUBLE

CHOCOLATE CHIP MUFFINS RECIPE

adapted from :    www.biggerbolderbaking.com

Ingredients :

1/2  cup  all-purpose flour   (71 gm)

1/3  cup  cocoa powder,  unsweetened   (37 gm)

1/2  tsp  baking soda

1/2  tsp  salt

2/3  cup  bittersweet chocolate chips   (115 gm)

1/2  cup  oil   (canola, vegetable, sunflower, coconut)   (115 ml)

2/3  cup  dark brown sugar   (115 gm)

2  large  eggs,  room temperature

2  tsp  vanilla extract

1/3  cup  plain yogurt,  room temperature   (71 gm)

1/2  cup  semi-sweet chocolate chips   (85 gm)

Instructions :

1.  Preheat the oven to 375'F/190'C.  Line a 12 cup muffin pan with 9 paper liners  (me :  16).

2.  In a bowl, sieve together the flour, cocoa powder, baking soda and salt.

3.  In a separate large bowl, melt the 2/3 cup chocolate chips.  You can do this gently in the microwave or over a bain-Marie.

4.  Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla extract and yogurt.

5.  Into the chocolate mixture, fold in the 1/2 cup chocolate chips and the bowl of dry ingredients until just combined.  Take care not to over mix this batter as it will toughen the muffins.

6.  Spoon the batter into the 9 prepared liners, filling them to the top.  Top each muffin with a few extra chocolate chips.

7.  Bake for roughly 17-18 minutes.  Take care not to over bake or your muffins will be dry.  You want the muffin to still be a little soft when you press on top.