Bakery Style Double Chocolate Muffins
Tools + Supplies
stand mixer with whisk attachment
2.25 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
1 cup brown sugar
2 large eggs
1 tbsp vanilla extract
1 cup sour cream
1 cup milk
.5 cup canola oil
.5. cup hot coffee
.5 cup cocoa powder
1-1.5 cup dark chocolate chips
Preheat oven to 425.
In a medium bowl, combine flour, cocoa powder, cinnamon, baking powder, and salt.
In stand mixer with whisk combine brown sugar, eggs, and vanilla extract. Beat on medium speed until light and fluffy. Reduce speed and add sour cream, mix until fully incorporated. Slowly add canola oil, until fully incorporated. Then, slowly add milk and hot coffee.
Stop the mixer, and scrape down sides of the bowl. Turn back on to slowest setting, and add dry ingredients to batter. When just mixed, add chocolate chips.
Divide batter into 12 cupcake liners (fill to top of pan) and bake on 425 for 5 minutes, then lower temp to 350 and continue baking for 25-30 minutes.
Let muffins cool in pan for 5 minutes, then transfer to cooling rack