Hello, pretties! This summer i’ve been baking muffins like crazy. There’s something about the convenience of grabbing a delicious muffin during the week that just makes me happy. Plus, who doesn’t love having a house that smells like fresh-baked muffins? Today, i’m sharing one of my favorite recipes: Bakery Style Double Chocolate Chip Muffins.
I’ll be honest, when I first started to teach myself how to bake, muffins really intimidated me. I could never get them quite right. They were either too chewy or came out burnt, but i’m happy to say that after a few years of baking i’ve finally become a pro muffin-maker. That’s a thing, right?
This insanely good Bakery Style Double Chocolate Chip Muffin recipe is to die for. They’re moist, filled with chocolate flavor and are ready in under 20 minutes. So, what’s not to love?
- 3/4 cups brown sugar
- 1/3 cup canola oil
- 5 Tbsp unsweetened cocoa powder
- 3 large egg whites
- 6 Tbsp hot water
- 1 3/4 cups all purpose flour
- 1 1/2 tsp vanilla extract
- dash of baking powder
- dash of baking soda
- 3/4 cup fat free sour cream
- 1 cup chocolate chips
- Preheat the oven to 375 degrees.
- In a medium bowl combine cocoa powder and hot water and mix well.
- In a second, larger bowl combine sugar and canola oil and mix well using an electric mixer. Then, add the cocoa powder mixture and mix well. Add egg whites and vanilla and mix until smooth.
- Add flour, baking soda and baking powder to the bowl slowly. Mix well. Then, add the fat free sour cream and stir.
- Fold in the chocolate chips and stir using a spatula.
- Put liners in a muffin pan and fill with the batter. Then add extra chocolate chips to the top of each muffin.
- Let bake for 10 minutes or until baked through!
XO,
K
Have you subscribed to SimplyJandK on Bloglovin? Check it out to get all of our latest posts!
Leave a Reply