@bakeandbehold: Tall bakery style double chocolate muffins Updated Large eggs – 2 Sour cream – 167 g (2/3 cup) Milk – 120 g (1/2 cup) Oil – 120 g (1/2 cup) Vanilla – 2/3 tsp Salt – 1/3 tsp All purpose Flour – 200 g (1 2/3 cups) Dutch processed Cocoa powder – 40 g (1/2 cup) Baking soda – 1/2 tsp Baking powder – 1/2 tsp Sugar – 150 g (3/4 cup) Semi sweet Chocolate – 200 g (1 cup) Preheat oven to 350°F (180°C) and line a muffin tray. In a bowl, whisk eggs, oil, milk, sour cream, and vanilla—mix until smooth. In another bowl, combine flour, cocoa powder, sugar, baking soda, baking powder, and salt. Pour dry into wet and gently mix until just combined. Fold in chocolate. Fill the liners almost to the top. Bake 18–22 minutes until set with a soft center. Cool slightly and then enjoy that rich, fluffy chocolate goodness! #chocolatemuffins #muffins #chocolaterecipe #doublechocolate #baketok

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Wednesday 08 July 2026 21:31:27 GMT