Bakery Style Chocolate Chip Muffins
Bakery Style Chocolate Chip Muffins made with melted dark chocolate, brown sugar, and extra chocolate chips.
Servings: 6 large muffins
Ingredients
- 3 Cups (384 g) Enriched All Purpose Flour
- 4 tsp Baking Powder
- 1/2 tsp Sea Salt
- 1/3 Cup (83 ml) Coconut Oil melted and warm
- 4 Tbsp Unsalted Butter melted
- 1/4 Cup (45 g) Dark Chocolate Chunks melted
- 1 Cup (200 g) Light Brown Sugar
- 1 Cup (250 ml) Milk
- 2 Eggs stirred with a fork
- 2 tsp Vanilla Extract
- 1 1/2 Cups (262.5 g) Semi Sweet Chocolate Chips more for topping
Instructions
- Preheat Oven to 425 F (218 C)and prepare muffin tin by buttering the top and individual muffin tin wells. (You can also give a light coating of baking spray or muffin tin liners.)
- In a medium bowl hand whisk together flour, baking powder, and salt. Set aside.
- Melt coconut oil, butter, and dark chocolate together, then stir.
- Pour melted mixture into bowl of stand mixer onto light brown sugar.
- Using paddle attachment mix on medium low until smooth.
- Add milk, eggs, and vanilla. Mix again until creamy.
- Staying on medium low speed, spoon in flour mixture until a batter is formed.Scrape sides and bottom of bowl as needed.
- Fold in semi sweet chocolate chips with large spoon or spatula.
- Spoon batter into every other muffin well, filling to the very top.
- Bake for 5 minutes. Sprinkle with extra chocolate chips.
- Then lower oven temperature to 350 F (176 C).
- Bake an additional 23-25 minutes until muffin tops spring back when gently pressed with finger.
- Let cool for 4-5 minutes in muffin pan, then gently twist and lift.
- Place on cooling rack.
- Repeat with any remaining batter.