Ahhhh the goodness of muffins freshly baked at your neighborhood bakery and served warm with a steaming mug of coffee on a lazy weekend morning… This makes for an ideal way to start your day.
So comforting and filling and just plan delicious! Now you can bake up some Bakery-Style Double Chocolate Chip Muffins at home with this easy, no-fuss recipe. And indulge at home any day of the week!
*recipe updated May 2020
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What’s the difference between a muffin and a cupcake?
You definitely get bonus points if you know the answer to this question! It’s been searched for in Google a few times in my household, that’s for sure.
My older daughter came up with this question awhile back when she asked to eat a chocolate cupcake for breakfast. No way! was my reply. Until we researched it. And we discovered that there really isn’t much of a difference when you get down to it.
In fact, there are many articles written on the subject. The results come up mighty quickly when you type this question into the search bar, too.
This says to me (a) that people mistake them for each other all the time because they’re so closely related and (b) there really must not be much of a difference. So, despite my own mom’s voice in my head saying “chocolate isn’t for breakfast!” (see one of my earlier posts about this childhood mantra), I caved and my daughter occasionally eats chocolate cupcakes (minus any frosting) for breakfast.
When I saw this was becoming a bad habit (I know some of you are judging me mightily for this one!), I came up with a solid double chocolate chip muffin alternative to bake for her at home.
Muffins may very well be Cupcakes in Disguise
For those who are interested, the difference between a muffin and a cupcake is claimed by some websites to be (1) the frosting (duh), (2) muffins are sometimes made with whole wheat flour and filled with fruit instead of chocolate chips and (3) cupcakes tend to have more sugar and butter than muffins.
However, you’ll notice the words “sometimes” and “tend to” here. What this says to me is that not all muffin recipes are created equal. In fact, some/most do have a lot of sugar (and sometimes butter, too, i.e. this recipe right here) and some do have chocolate chips instead of fruit.
So…. this double chocolate chip muffin recipe below may very well be a chocolate cupcake recipe in disguise. I’ll go on believing it’s a muffin recipe for the sake of feeling better about myself for allowing my daughter to eat them for breakfast on the daily.
Capturing the Bakery Style at Home
For some reason it always used to seem to me that muffins baked at the bakery were consistently bigger (like way bigger) and moister and just plain better than those I made at home. Anyone else have this experience?
Maybe it’s the atmosphere at the bakery and the heady aroma of fresh-baked goods all around that gave me that feeling. Well, I’ve figured out the way to bring this to my own home without having to get out of my pjs to do so.
And now you can enjoy these bakery-style double chocolate chip muffins at home, too. And, perhaps you won’t feel as guilty about giving these cleverly disguised cupcakes to your family for breakfast since they’re homemade!
The key to achieving bakery style muffins lies in the ingredients used in this recipe and the way they’re baked. To keep these double chocolate chip muffins moist, I used a combination of vegetable oil, milk, and sour cream for some added richness. I also used brown sugar which has more moisture than granulated sugar and helps to retain some of that moisture when baked.
The way these double chocolate chip muffins are baked is also key to creating a bakery-style muffin. Starting with a higher than normal baking temperature, baking for a few minutes, than lowering the temperature for the remainder of the baking time helps to create the domed top that captures the bakery style so well.
And, who doesn’t love a good muffin top? (I’m not talking about the body part that’s so affectionately referred to as a muffin top on some of us, but rather a literal muffin top).
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 hotter than normal baking 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 (177ºC) 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
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.
Looking for more bakery-style muffin recipes? Give these a try:
Useful Kitchen Tools for Making Double Chocolate Chip MuffinsPrint
Bakery-Style Double Chocolate Chip Muffins
Now you can bake up Bakery-Style Double Chocolate Chip Muffins at home with this easy, no-fuss recipe. And indulge any day of the week!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 18 muffins 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
2 ¼ cups (270 grams) all-purpose flour
1 tablespoon (14 grams) baking powder
1 teaspoon (6 grams) kosher salt
½ cup (40 grams) cocoa powder
- ½ cup (118 ml) hot freshly brewed coffee
- ½ cup (118 ml) vegetable oil
1 cup (190 grams) packed brown sugar
1 cup (237 ml) whole milk
½ cup (113 grams) sour cream or full-fat plain Greek yogurt
2 eggs, lightly beaten
1 tablespoon (15 ml) vanilla
Mix Muffin Batter: 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: Bake for 5 minutes at 425ºF (220ºC) then lower the oven temperature to 350ºF (177ºC) and bake for 28-30 minutes 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
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