Bakery-Style Double Chocolate Chip Muffins
- 2 ¼ cups (270 grams) all-purpose flour - 1 tablespoon (14 grams) baking powder - 1 teaspoon (6 grams) kosher salt - ½ cup (40 grams) cocoa powder - ½ cup (118 ml) hot freshly brewed coffee - ½ cup (118 ml) vegetable oil - 1 cup (190 grams) packed brown sugar - 1 cup (237 ml) whole milk - ½ cup (113 grams) sour cream or full-fat plain Greek yogurt - 2 eggs lightly beaten - 1 tablespoon (15 ml) vanilla - 1 ½ cups (262 grams) semi-sweet chocolate chunks or chips, divided
Line a muffin tin with paper liners or spray with nonstick spray and set aside.
Whisk together the dry ingredients in a bowl and set aside.
In a separate bowl, add the cocoa powder and hot coffee and whisk to form a paste.
Beat the oil and brown sugar together with a mixer. Add the cocoa paste and mix. Add the milk, sour cream, beaten eggs and vanilla, beating on low.
Add the flour mixture to the wet ingredients. 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.
Bake 5 minutes at 425ºF then lower temp to 350º and bake 28-30 minutes