Jumbo Double Chocolate Bakery Style Muffins

Pop That Top Off!

Bakery Style = Jumbo tops

The Process : How to get Tall Muffins

  1. fill the muffin pan to the brim. This will make sure the tallest height possible is achieved!
  2. Note: a large top is also possible in a regular sized pan Not just jumbo like these!
  3. Blast the muffins with really hot heat for the first 5 mins of baking in order to expedite the leavening agents. Then proceed baking on a cooler temperature to bake through.

Key ingredients:

The yogurt or buttermilk:

The creaminess from yogurt or buttermilk help to make sure these muffins turn out moist. As well, the acidity from either ingredient will help to activate the baking soda & baking powder, making sure these muffin rise!

The melted butter:

melting the butter prior to baking will release a lot of its water content. This ensures our muffins are soft inside rather than dense.

A whole Tbsp Vanilla:

There is a lot of cocoa powder in the muffins and so the vanilla extract being a whole tablespoon is necessary to make sure these are not bitter. I promise it is not an error in the recipe!

The Method:

Firstly the flour mixture:

Sift together the flour, baking powder, baking soda, and salt. whisk to incorporate everything.

The butter/ sugar/cocoa:

Many recipes cream the butter and sugar. This recipe uses melted butter. Therefore, the butter will be melted and combined with the cocoa powder and sugar. The heat from the butter helps infuse the cocoa flavours and remove clumps.

The eggs & vanilla:

once the melted butter and sugar mixture is well mixed and not too hot, we add the eggs and vanilla.

Combining mixtures:

Next the flour mixture gets folded into the butter mixture and the yogurt or buttermilk get used as a catalyst to the flour for combining well.

The chocolate chunks get thrown in the mix and the batter is complete!

Pour the batter in the lined or greased pan * filled to brim* and then bake 🙂

The Recipe

Prep timeBake timeTotal time
15 mins35 mins~50 mins
Yields: 8 jumbo or 16 regular

Bakery Style Double Chocolate Muffins

Ingredients:

  • 2 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter *melted
  • 1 1/2 cups sugar
  • 3/4 cups cocoa powder
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup yogurt or buttermilk
  • 1 cup chocolate chips/chunks

Procedure:

Preheat the oven to 425 Degrees F and line or grease a jumbo or regular muffin/cupcake pan.

In a medium mixing bowl sift and whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a saucepan on the stove melt the butter until not lumps appear. But, not too hot!

In a large mixing bowl add the granulated sugar and cocoa powder. Pour the melted butter overtop and whisk until cocoa powder runs smooth. Let cool for a couple minutes.

Once cool add the eggs and vanilla and mix well. Next, pour the flour mixture into the butter mixture and use a rubber spatula to fold the flour in.

While mixing the flour in, use the buttermilk or yogurt *whichever you chose* to help the flour get incorporated. Mix well for a few minutes ensuring no flour clumps appear.

Add the chocolate chips or chunks! Pour the batter in your muffin pan and fill each to the top!

Bake for 5 minutes at 425 Degrees F. After 5 minutes, turn the heat to 350 Degrees F and bake for about 30 minutes or until a tooth pick comes out clean.

*if baking regular sized muffins only bake for about 20 minutes after the first 5 minutes*

Enjoy!

Happy Baking

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