Double Chocolate Chip Muffins with SunButter Swirl (Bakery Style)
These Bakery Style Double Chocolate Chip Muffins feature a creamy SunButter swirl on top, for that perfect chocolatey "nutty" flavour! These chocolate muffins are thick, moist, and fluffy, and are jam-packed with a ton of ooey-gooey chocolate chips! This recipe also features tips and tricks to ensure your muffins turn out nice, tall and fluffy - just like one from a bakery!
Ingredients
- 2 cups (240g) All Purpose Flour
- 1/2 cup (50g) Dutch Processed Cocoa
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 Large Eggs
- 1 cup (200g) White Sugar
- 1 cup (120g) Full Fat Sour Cream
- 1/2 cup (110g) Vegetable Oil
- 1/2 cup (120g) Water, at room temperature
- 1 ½ tsp Vanilla
- 1 tsp Instant Coffee
- 1 ¾ cups (315g) Semi Sweet Chocolate Chips
- 1/2 cup (120g) SunButter, for swirling on top
Instructions
- In a medium to large mixing bowl, add flour, cocoa powder, baking powder, baking soda and salt.
- In a separate large mixing bowl, add the eggs, sugar, sour cream, oil, water, vanilla and instant coffee, to a large mixing bowl, then beat together with a whisk until the mixture is smooth and well-combined.
- Pour the wet mixture into the dry mixture, and fold together until smooth. Try not to overmix though! Pour in the chocolate chips, and fold again to combine.
- For softer, taller muffins, cover the muffin batter bowl with plastic and place the batter into the fridge to rest for 4-12 hours.
- Preheat oven to 425°F. Prepare a muffin tin with liners (8 if using large tulip liners, or 12 for standard muffins).
- Evenly disperse the batter into the liners with a cookie scoop while being careful not to deflate the batter.
- Using a small spoon, spoon 2-3 tsp of SunButter onto each muffin, then use a toothpick to swirl it into the batter. Top with additional chocolate chips.
- For Large Muffins: Place into the 425°F oven, bake for 6 minutes, and then turn the oven temperature down to 350°F, and bake for an additional 25-30 minutes, or until an inserted toothpick comes out clean.For Standard Muffins: Place into the 425°F oven, bake for 5 minutes, and then turn the oven temperature down to 350°F, and bake for an additional 16-18 minutes, or until an inserted toothpick comes out clean.