Looking to capture the goodness bakery-style muffins at home? These Double Chocolate Chip Muffins capture the big muffin tops and delicious chocolate flavor you could only find at a bakery. Until now!
Now you can bake up some Bakery Style Double Chocolate Chip Muffins at home with this easy, no-fuss recipe. And indulge in the best muffins at home any time! If you love these muffins, you've got to try Bakery-Style Chocolate Chip Muffins, Banana Chocolate Muffins, and Cinnamon Sugar Donut Muffins.
*recipe updated May 2020
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Why you'll love this recipe for double chocolate chip muffins
- crunchy outer tops
- big chocolate flavor
- moist muffins with melty chocolate chips
- easy recipe that makes for a quick breakfast on the go
What's the difference between a muffin and a cupcake?
This is a popular question! There really isn't a huge a difference between these two types of baked goods, however, here are a few of the key distinctions:
- Muffins tend to have less sugar than cupcakes and are sometimes made with whole wheat flour vs all-purpose flour
- Cupcakes tend to have frosting whereas muffins do not
- Muffins are typically denser in texture than than lighter, fluffier cupcakes
- Muffins can be sweet or savory whereas cupcakes are typically always sweet and served as dessert
- Cupcake batter is made similarly to that of cake batter where the butter and sugar are creamed together in the bowl of a stand mixer before the wet ingredients then dry ingredients are added to create a fluffy batter. Muffins are made by whisking together the wet ingredients then adding in the dry. This tends to result in a thicker batter than that of cupcakes
Ingredients & substitutions for chocolate chocolate chip muffins
- Unsweetened cocoa powder - It's worth buying a quality chocolate for baking
- Hot freshly brewed coffee - If you don't have coffee or would prefer not to use it, hot water can be substituted
- Sour cream - Full-fat plain Greek yogurt is a good substitute
- Eggs - Bring the eggs to room temperature at least 10 minutes before using so they incorporate well into the other ingredients to form a cohesive batter
- Semi-sweet chocolate chunks - Chocolate chips also work
- Pantry staples: Vanilla extract, flour, salt, baking powder, whole milk, brown sugar, vegetable oil
How to make moist double chocolate muffins
The key to achieving bakery style muffins lies in the ingredients used in this recipe and the way they're baked.
To achieve a moist muffin, a few key ingredients are needed. As you'll see in the full list of ingredients, no butter is used to make these double chocolate muffins.
Instead, oil is used to create a moister muffin. We love ourselves some butter, but trust me - oil works really well here.
I would not recommend using olive oil, but rather a neutral oil such as vegetable, canola or grapeseed. Olive oil has a strong flavor that will carry through to your baked muffins. We want that chocolate flavor to shine through instead.
In addition to oil, milk and sour cream are added to the muffin batter for added richness and moisture.
Like this recipe? Follow me on Pinterest for lots more recipes just like this one! And don’t forget to pin this recipe for later by clicking on one of the images below the recipe. Or, click on any of the images in this post to save to Pinterest.
Step by step instructions to make the best chocolate chip muffins
To make perfect muffins at home, the secret is in how they're baked.
Starting with a higher than normal baking temperature, baking for a few minutes, then lowering the temperature for the remainder of the baking time helps to create those beautifully domed muffin tops that captures the bakery style so well.
If you're looking to make jumbo bakery-style chocolate muffins, use a jumbo muffin pan. This recipe will make about 12 jumbo muffins. The bake time will be longer, too. See recipe for suggested baking times.
To make this chocolate muffin recipe, begin by lining a 12 cup muffin tin with paper liners. Then, combine the dry ingredients in a medium bowl. Set aside the flour mixture. Next, combine the hot coffee and cocoa powder in a separate bowl and whisk to form a thick paste.
To the bowl of a stand mixer, add the vegetable oil and brown sugar, mixing well. Add the cocoa and coffee mixture then the milk, eggs, sour cream and vanilla. Slowly add the dry mixture to the wet mixture.
It's a good idea not to overmix the muffin batter; stop mixing when there are no longer any dry spots of flour. The resulting muffins from overmixing will be tough muffins that are dry.
Fold in the semisweet chocolate chips or chunks. Fill each muffin cup to the top then sprinkle with the remaining chocolate chunks. Bake at 425ºF for 5 minutes then lower the temperature to 350ºF for the remaining bake time. See the recipe for bake times according to the size of muffin tin you are using.
Pro Tips for Making This Recipe
- Choose the highest quality cocoa powder and chocolate chips you can afford. It makes a big difference in the finished product's taste and texture. I really like Guittard's Cocoa Rogue Cocoa Powder. It is of a high quality, affordable and has this beautiful deep reddish color that really enhances the look and taste of the baked muffins
- Starting with a high oven temperature helps achieve the nice, rounded, dome look on your muffins. The recipe calls for baking the muffins for 5 minutes at 425ºF (220ºC) then lowering the temperature to 350ºF (180ºC) for the remainder of the baking time
- These muffins are best consumed when warm. The chocolate gets all melty and you'll really capture that just-baked bakery feel in your own kitchen! If consuming these muffins at any other time, simply warm them gently in the microwave or oven
- To get jumbo muffins like those pictured here, use a jumbo muffin tin like this one. You'll get about 12 muffins out of the batter if using the jumbo tin. Check for doneness by inserting a toothpick into the center of one muffin to ensure these larger muffins are baked all the way through. They may take longer than noted in the recipe to bake through. Note, nutritional information provided below is for 18 standard sized muffins
How to Store this double chocolate chip muffins recipe
To store these muffins, allow them to cool completely then place in an airtight container . Leave at room temperature for up to 3 days. Store in the fridge for up to one week.
To freeze, place cooled muffins in a ziplock freezer bag and store for up to 3 months. Thaw at room temperature or defrost in the microwave at 50% for 1-2 minutes, or until desired temperature is reached.
To achieve the bakery-style look, try using a jumbo-sized muffin pan. When baking, start with a high temperature. Bake for 5 minutes, then reduce the heat for the remainder of the bake time. See the recipe for exact temps and bake times. This helps to achieve tops of the muffins that are beautifully domed, just like from a bakery!
Adding coffee to muffin batter helps to boost the chocolate flavor. You will not taste the coffee in the baked muffin. If you do not want to add coffee, substitute with hot water in equal amounts.
Butter is a powerhouse baking ingredient, as we all know. Because some of the moisture content in butter evaporates during baking, oil is used here instead to maintain optimal moisture.
The height of muffins can be achieved by using a relatively larger amount of baking powder to activate the leavening. This recipe also calls for baking at 425ºF for 5 minutes before lowering the oven temperature to 350ºF for the remainder of the baking time. This high temperature blasts the muffins with heat quickly, leading to that height and rise.
To make this recipe into mini muffins, fill lined mini muffin cups to the top with batter. Bake for 3 minutes at 425ºF then lower the temperature to 350ºF for 8-10 more minutes. Begin checking for doneness when the muffins have been baking for 10 minutes. Depending on the size of the mini muffin tin and the actual temperature of your oven, these mini muffins can take more or less time to fully bake.
More chocolate chip muffins recipes
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- 12-cup muffin pan standard size
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup unsweetened cocoa powder
- ½ cup hot freshly brewed coffee
- ½ cup vegetable oil or canola oil
- 1 cup brown sugar packed
- 1 cup whole milk
- ½ cup sour cream or full-fat plain Greek yogurt
- 2 large eggs lightly beaten
- 1 tablespoon vanilla extract
- 1 ½ cups semi-sweet chocolate chunks or chocolate chips divided
- Preheat oven to 425ºF (220ºC). Line a muffin tin with paper liners or spray with nonstick spray and set aside.
- In a medium bowl, combine the flour, baking powder and salt. Set aside. In a separate bowl, add the cocoa powder and hot coffee and whisk to form a paste. To the bowl of a stand mixer, add the vegetable oil and brown sugar and beat on medium speed until blended, about 1 to 2 minutes (the mixture will resemble wet sand). Add the cocoa paste and mix to combine. With the mixer on low, add the milk, sour cream, beaten eggs and vanilla. Mix on medium just until combined. With the mixer on low, slowly add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix. Stir in 1 cup of the chocolate chunks or chips. Fill each cup of the muffin tin to the top. Sprinkle the tops with the remaining ½ cup of chocolate chunks or chips.
- Bake for 5 minutes at 425ºF (220ºC) then lower the oven temperature to 350ºF (180ºC) and bake for 28-30 minutes (for jumbo muffins) or 18-22 minutes for (standard size) or until a toothpick inserted into the center of the center muffin comes out clean. Allow muffins to cool in the muffin tins for 5-10 minutes then transfer to wire racks to cool completely.
- Store cooled muffins in an airtight container or storage bag at room temperature up to 4 days
- To freeze, wrap each muffin individually in plastic wrap and place in a freezer-safe ziptop bag for up to 3 months. To thaw, leave at room temperature for 30 minutes or microwave for 1 minute on 50% power
- Muffins are best served warm. Serve freshly baked muffins or warm in the microwave for 30 seconds on 50% power just prior to serving
- To make jumbo muffins like those pictured in this post, use a jumbo muffin tin and be sure to check for doneness using the toothpick test, as these may take a bit longer to bake through
- Nutritional info is for 18 standard-sized muffins
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These muffins looking amazingly good. I’ll have to definitely try them.
They are so good, if I do say so myself! 😊 Enjoy!
Delicious recipe! Glad I looked at the reviews to know not to cook them as long. Did the 5 minutes at 425 and then 13 minutes at 350.
So happy you loved them!!
Just found your recipe on pintrest .. my son has a life-threatening allergy so I subbed out the two eggs for 1/4 c pumpkin puree and 3TBSP of brewed coffee.
And added a half cup of white chocolate chips other than that I kept the recipe true to itself .
Can I just tell you absolutely the best chocolate muffin I have ever had, moist rich and Oh so chocolatey !
Thank you for sharing your recipe with us this is a definite keeper !
I'm so so happy to hear this! Love those substitutions you made, I bet they tasted fantastic! thank you for leaving a comment, I appreciate hearing about this!
Do you think this recipe can be used with jumbo muffin tins?
Absolutely! I would just up the baking time accordingly.
Hi. I made these today and need some problem solving. Are they supposed to rise? My muffins stayed low in the pan and barely spread to fill the cups. They were delicious: dark and just sweet enough. But the texture was dense, not fluffy or light.
I bake often, so I know my leavening is fresh. My oven has thermometers to confirm the temperature.
Any thoughts? I would make them but want to know whether the dense texture is correct or if I need to change some aspect of the recipe. Maybe separate the eggs, whip the whites to soft peaks and fold them in at the end?
Thanks. Really like the taste otherwise!
Hi! Each time I've made these they rise and have a fluffy texture. I'm not sure what the issue could be, to be honest.. Perhaps try fluffing up your flour or sifting it prior to adding it to the batter. Whipping the egg whites sounds like it could work, give it a try! I haven't tried that, so don't know how it'll turn out. Good luck!
Is this supposed to be for jumbo or standard size muffins? I used standard size tonight and they were baked through and almost burning by 20min at 350F. Also had to fill them all the way full to only get 12 muffins.
Hi Karen! I actually just reworked the recipe a bit because I was finding they weren't coming out the way I wanted them to the way it was written. My apologies if it wasn't coming out correctly for you... I used less cocoa powder and more milk and updated the servings to 18. I make these in standard sized muffin tins typically, although the photos show the muffins in jumbo size. If you make jumbo size, you'll probably get about 12 muffins out of the batter. I hope you make them again and enjoy them as much as I do 🙂 Thanks for your comment!
I made these into jumbo muffins and it worked perfectly so chocolatey and yummy! I cooked them for 6 mins @ 425 and another 19 at 350! (After checking them at 15) makes 6 huge muffins! 🙂
So great to hear!! I bet these in jumbo size are fantastic!
I made a double batch and got 40 muffins. Delicious. Will definitely be making them again.❤❤
Woo hoo!! The more chocolate muffins the better! Thanks for baking and sharing your feedback.
Would this work with self raising flour as I have no plain?
Yes it should work! I would reduce the amount of baking powder by half since self-rising flour has leavener in it as well.
This recipe is amazing, however, I did do some reworking. I used 1% milk instead of whole because that is all I had. I also used vanilla greek yogurt and and put 2 teaspoons of vanilla extract instead of 1 tablespoon.
Another thing I noticed is that my muffins cooked really fast. Im not sure if it based on the altitude or humidity (I'm no everyday baker lol) but watch your muffins so they don't dry out. I think I only baked them for 17 minutes 350.
Thank you for such a yummy recipe:)
Great substitutions! Use what you've got, I say 🙂
This is truly one of the best recipes I have ever tried¡ my kids loved them. I filled the cups about 3/4 and ended up with 21 muffins! they grew a lot! Thank you for the recipe, we will definitely keep it on our favorites!
One question: have you tried them with oatmeal?
That's such great news! No, I haven't tried them with oatmeal, but that's a good idea. Let me know if you do!
I think there is a mistake up there. It's says to add cocoa powder to flour and other dry ingredients. I. The second bowl, it still says add cocoa powder + coffee. Did I miss something?
You're right, my apologies for that! I just updated the recipe. The cocoa powder gets added to the coffee to form a paste, not added to the dry ingredients. Thanks for pointing this out, I appreciate it!
Did the recipe used to have you melting chocolate on the stove top? Is that available somewhere?
I actually just updated the recipe because I was getting some comments here and there that people thought it was too dry. I can look for the original recipe in my files and send it to you, if you're interested! Can you send me an email so I can reply with it? email@example.com
Thank you so much, I thought it was perfect! I did use 20% merlot flour so that may have slightly altered my texture. Truly delicious!
This recipe is AMAZING. You know those recipes you save and use over and over throughout the years because it’s simply the best one you’ve found? This is one of those. The only thing I noticed is that jumbo muffins definitely don’t need 28-30 minutes after the 5 minutes at 425 degrees is up. Mine were done after 18 at 350! I bought one whole milk chocolate bar to chop so I could put chunks on top which gives them that bakery look. Thank you so much for this recipe.
This made my day, Marie! Thanks for sharing this ☺️. Thanks for your note about the baking time. It really does vary based on everyone's own oven, so this is helpful to hear what worked for you.
Can this be made without the coffee or is there a sub for the coffee?
Sure, you just use hot water in place of the coffee! The coffee brings out the flavor of the chocolate, you shouldn't taste it in the end product.
Hi, i was wondering if i could sub the vegetable oil for olive oil or coconut oil?
Hi Sandra! I would sub the vegetable oil with refined coconut oil. Unrefined will have more of a coconut flavor. And olive oil will impart too much olive oil flavor. I'd stick with neutral oil like vegetable, refined coconut oil or canola oil. Hope that helps!
Hi, I baked these this morning for tea time for the grandkids. They were a hit (I may have sneaked one too).
I did some subbing, because I use what I have on hand. I mixed all the dry ingredients together, then whisked all the wet ingredients and mixed just till combined, then added choc chips.
I substituted olive oil (use extra light and their is no problem with flavor) I used buttermilk instead of whole milk and changed the leavening to 2 tsp baking powder and 1/2 tsp baking soda. We baked them mini-muffin size at 350° for fifteen minutes.
These are delicious and the texture is light enough to call them a cupcake instead of a muffin.
So glad you found successful substitutions and you loved them so much!!
I've spent a long time looking for a chocolate muffin recipe I like. I finally found a keeper that I would be willing to make again! Most of the chocolate muffin recipes I've tried come out too dry, too dense, and lacking flavor for my tastes. Yes, I know they are muffins and not cupcakes. Yes, I know muffins by definition are drier and denser than cupcakes. That being said, they should still be enjoyable to eat. This recipe is the recipe I've been looking for. I made one small tweak to the recipe. Instead of vegetable oi, I used melted butter for extra flavor and richness. Yummmm!!!! This is a muffin I can enjoy eating and I would be proud to take to events and share with other people.
This made my day, Michael! Thanks for leaving a comment and for letting me know!!
What is the batter consistency supposed to be like? My batter was rather watery and all the choc chips sank to the bottom of the muffins 🙁
Hmmmm.... The batter should have been thicker than that.
Hmm I wonder what went wrong. I only swapped out veg oil for melted butter
I wish I could figure it out! It's difficult to say without being there. I hope next time it works out better for you!
hi Kim can i get substitute for eggs as I want to try this tempting drooling recipe. I'm vegetarian n looking forward for eggless recipe. please reply
Hi Varsha! I haven't tried making this recipe with eggs, so I cannot recommend an alternative with confidence. You can try using flax egg to see if that would work here.
I had the same thing happen the batter was thin and my chocolate chips kept sinking to the bottom
I'm sorry to hear that... You can try coating the chocolate chips in a bit of flour before adding them to the batter.
Can I swap Whole Milk with 2% Milk instead?
Yes, 2% will work just fine in this recipe!
The recipee says 1 cup of coffee but it should read 1/2 cup
Hmmmm I see 1/2 cup in the recipe. Does it still show up incorrectly for you? I don't see this, so please let me know and I'll have to look into it further. Thanks!
Thanks for the great recipe! It is really like a lovely greeting from the US to Finland while we are not able to travel. I have tried many recipes but this was simply the best.
How wonderful!!! Thank you for sharing this 🙂
These muffins were so fluffy and soft I felt like I was eating a chocolate cloud.
Wow that's so great to hear!
So I used a whole cup of that good quality cocoa powder and added an additional 1/4 cup of granulated sugar but still feel like it was lacking in sweetness. Do you think I should have added more sugar if increasing the cocoa by that much?
Hmmmmm that's interesting! I haven't altered the recipe like this, so I don't know how it would turn out. They are muffins, so they're sweet but not overly sweet like cupcakes. Increasing the sugar even more will likely change the consistency of the entire recipe. I would recommend trying to make the recipe the way I wrote to see if you like them that way!
Hey, can I make these without the cocoa powder? I can't find a normal choc chip recipe that I like by the look but yours look amazing, just haven't got any cocoa in right now. Would I have to change anything?
Hi! I'm actually going to be posting a killer Bakery-Style Chocolate Chip Muffin recipe within the next couple of weeks so look for that! You should be able to make these without the cocoa powder. I'd recommend substituting for it in an equal amount with flour to make up for the amount of dry ingredients you'll be removing. I haven't tried this, but from experience this should work. Let me know if you do try it!
These are really good! I was a little worried because my batter seemed quite thin. I am a perfectionist (and professional pastry chef) so I always make sure to weigh my ingredients on a food scale right down to the exact gram or ml and I am sure I weighed everything correctly and followed the steps in order.
They turned out great though with lovely domes and moist interiors. Thank you again this recipe is a keeper.
Absolutely delicious! I have been looking for a good double chocolate muffin. My son loves the Archer Farms at Target. I hate buying bakery items. LOL 😆
I found this on Pinterest. I leave out the coffee and just add hot water to the cocoa. It comes out like a pudding (B4 you add dry ingredients). I found some extra large dark chocolate chip or chucks. He loves them better than Target!!! Thank you! 😋😋😋😋
How wonderful! Thanks for baking and sharing!!
I cannot wait to try this recipe out! I’am starting to try out different bakery style cakes, muffins, cookies ect… I’am working on starting my own business and I’am trying out different recipes in case I do decide to open up a bake shop! I’ll let you know how they turn out! If they don’t I’ll keep trying again and again until they do turn out🙂.
How exciting, Emilee! Please do let me know how they turn out for you! Can't wait to hear 🙂
I made these muffins but substituted dairy free ingredients because of an allergy. They are fantastic!
Wow how great! Do you mind sharing which dairy free ingredients you used? This will help others who are looking for dairy-free options to know what works!
Great recipe, my kids loved them !! Thanks a lot 😊
How fantastic! Thanks for baking and for sharing your feedback!
Nobody could believe I made these - they were that easy! Used almond milk with no problem and jumbo muffin tin. My little secret recipe!!
Woo hoo!! That's fantastic! I'm so glad to hear the almond milk worked so well, too.
I agree that the baking time was way too long for my oven. I will try 350 for 18 minutes on rebake. I added 1 Tb apple cider vinegar to my milk and replaced the yogurt with cream bc I was out of yogurt! They were were crispy on the outside. Dry on the inside. I added 1 cup crushed Oreos to the remaining batter after 12 muffins (per request of my kids) and turned the remaining batter into waffles 😋
This is really helpful! I adjusted the bake times on the recipe - it will vary based on the size of the muffin tin used and how your oven cooks. Some ovens run hotter than others, so there's a range given. Thanks for the feedback - it really helps other bakers (and me)!
These muffins came out huge! They’re so moist and I love the chocolate chia in them!
So glad you love them!!!
When my oldest son (age 10) asked for double chocolate chip muffins and I told him I ran out of our favorite Aldis box brand. He said, “well mom we can make them.” When I did a quick search on Pinterest I came across these beauties. My three kids help me make them. Fast, easy and delicious. The kids all approved!
How wonderful! So glad you found a great new recipe!
My batter was really thin like some people have shared so I added an extra 1/2 c of cocoa. The chocolate flavor wasn’t very pronounced with just the one half cup. That could be my cheap cocoa. I also baked for a total of only 20 minutes after I turned it down to 350°, and I made the jumbo size. I think there is too much liquid in the recipe as written. I would cut down on the milk next time and maybe add an extra egg or 2 to thicken the batter. The taste was good, but the texture was more like an old fashioned muffin, not a cake like muffin.
Thanks for sharing the recipe.
Thanks so much for sharing your feedback! It could be the cocoa you use for sure. I like to use a high quality dark cocoa powder for these. I've never had the issue with the batter being too thin, so it's interesting to hear this - your feedback is very useful, thank you!
Question - when you turn the temp down to 350, should you open the oven door to let the temp drop immediately or leave it closed and let it drop slowly?
No, it's not necessary. The open oven door may drop the temp too quickly and cause the muffins to collapse.
I just made these and next time will coat the chocolate chips in flour because they all sank to the bottom. Also, 1/2 c. of cocoa powder and 1/2c of coffee does not make a paste. It’s rather runny, is this the correct amounts?
I've never had a problem with the chocolate chips sinking, but coating them in flour is a great way to prevent this from happening! This can certainly help others if they also experience this issue. Thanks for sharing!
The recipe calls for 1/2 cup of cocoa powder and 1/2 cup of coffee. It states this will make a thick paste, but these amounts make a runny mixture. Are the amounts correct?
Hi Paula! Yes these amounts are correct. If it helps, you can see the consistency of the mixture in the recipe video.
Best chocolate muffins I’ve had so far! Super big, full of chocolate and nice and moist because of the oil. Definitely making these again 😀
I'm so glad you loved them so much, Danique!
I followed directions exactly -they came out terrible. The chocolate chips sunk to the bottom of the liner. The cake part was done but when you peeled off cupcake liner all the chocolate chips were at the bottom and wet, Except for the chips that were sprinkled on the tops.
I'm sorry to hear this, Patty. I've made this recipe so many times and that's never happened. I wonder if something went wrong...
Hi Kim, I am so happy that I found your site. This recipe is definitely a FIVE STAR recipe. I have struggled with other recipes turning out too dense. I used my silicone jumbo containers and they turned out beautifully, very moist and flaky, just perfect. I definitely recommend your recipe to anyone that is looking for the perfect muffin!! I will definitely try some of your other recipes.
I made these this morning using King Arthur cup-for-cup gluten free baking mix and they turned out fantastic.
Because they were jumbo muffins, they needed all of the 30 minutes, if not a little more.
"12 servings" made exactly 6 jumbo muffins, although instead of 1 cup of chocolate, I used 2/3 cup dark chocolate chunks (53% Cacao) and 2/3 cup semi-sweet mini morsels.
Thanks for a great recipe. Rave reviews from the kids. I highly recommend it.
I'm thrilled to hear they turned out so wonderfully using gluten-free flour! This will be helpful to so many people. Thank you for sharing!