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    Home » Breakfast » Muffins

    Bakery-Style Double Chocolate Chip Muffins Recipe

    4.53 from 55 votes
    106 Comments

    May 21, 2019

    (updated Mar 30, 2025)

    by Kimberlee Ho

    Jump to Recipe

    Looking to capture the goodness of bakery-style muffins at home? These jumbo Double Chocolate Chip Muffins emulate the big muffin tops and delicious chocolate flavor you could only find at a bakery. Bake up some Bakery Style Double Chocolate Chip Muffins at home with this easy, no-fuss recipe made in a jumbo muffin pan. Now you can indulge in the best muffins at home any time. Yields 8 muffins.

    Reader Review

    5 stars

    "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. Thank you so much for this recipe."

    Marie

    Read more reviews

    large double chocolate muffin on a plate

    Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.

    Jumbo double chocolate chip muffins

    Here are just a few reasons why you'll love these:

    • crunchy outer tops
    • big chocolate flavor
    • moist muffins with melty chocolate chips
    • easy recipe that makes for a quick breakfast on the go

    If you love jumbo muffins, you've got to try Bakery-Style Chocolate Chip Muffins, Banana Chocolate Muffins, Cinnamon Sugar Donut Muffins, and Cinnamon Streusel Muffins.

    close-up of chocolate chunk muffins in a muffin tin

    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
    Bakery style chocolate chunk muffin split in half.

    The best way to enhance chocolate flavor

    Adding coffee to chocolate helps enhance its flavor. In this recipe, use hot freshly brewed coffee to add to the muffin batter to bring out the most chocolatey flavor. Have no fear, you cannot taste the coffee in the baked muffins. If you do not have coffee or would prefer not to use it, hot water can be substituted. I highly recommend using coffee, though!

    Ingredients needed to make Double Chocolate Chip Muffins.

    The secret to moist double chocolate chip muffins

    The key to achieving bakery style jumbo 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 muffins. Instead, oil is used to create a moister muffin. We love ourselves some butter, but trust me - oil works really well here. I've tried these with butter and with oil and they are moister with the oil.

    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. Substitute the sour cream with full-fat plain yogurt if needed.

    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.

    The magic behind the best chocolate 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 8 jumbo muffins. The bake time will be longer than for standard size muffins. See recipe for suggested baking times.

    Jumbo double chocolate chip muffin on a paper muffin liner.

    How to make these muffins

    Preheat the oven to 425ºF. Spray two 6-cup jumbo muffin pans (or one 12 cup standard muffin tin) with nonstick baking spray or line with paper liners. Note: I prefer to spray the muffin pans. When using paper liners, too much of the muffin sticks to the paper when peeling them off for my liking.

    Spray a jumbo muffin pan with nonstick spray.
    Spray jumbo muffin pan with nonstick cooking spray
    Whisk together dry ingredients.
    Combine the dry ingredients (flour, baking powder, and salt) in a medium bowl. Set aside the flour mixture
    Chocolate fudge that helps make chocolate muffins moist.
    In a separate bowl, combine the hot coffee and cocoa powder and whisk to form a thick paste. Set aside
    Add oil and brown sugar to the bowl of a stand mixer.
    In the bowl of a stand mixer, add oil and brown sugar
    Brown sugar and oil resembles wet sand when mixed together.
    Mix well. The mixture should resemble wet sand
    Add cocoa coffee paste to the mixing bowl.
    Add cocoa / coffee mixture to the mixer bowl
    Add milk to the batter.
    Add milk
    Add sour cream to the muffin batter for richness and moisture.
    Add sour cream
    Add vanilla extract to batter.
    Add vanilla extract
    Add beaten eggs to the batter.
    Add the lightly beaten eggs
    Add flour mixture to the wet ingredients.
    Slowly add the flour mixture to the wet ingredients. Do not to overmix the muffin batter; stop mixing when there are no longer any dry spots of flour
    Stir in chocolate chunks to the muffin batter.
    Fold in 1 cup of the semisweet chocolate chips or chunks, reserving the rest for sprinkling on top
    Fill muffin cups to the top for tall muffins.
    Fill muffin cups to the top for tall muffins
    Sprinkle tops of muffin batter with remaining chocolate.
    Sprinkle tops of muffin batter with remaining chocolate

    Bake at 425ºF for 5 minutes then lower the temperature to 350ºF for 20-25 minutes (for jumbo muffins) or 18-22 minutes (standard size), or until a toothpick inserted into the center of the center muffin comes out clean.

    Please note: all ovens bake differently, so I would recommend checking the muffins for doneness after 15 minutes.

    Fresh baked jumbo chocolate muffins in the muffin pan.
    Allow muffins to cool in the pan for 10 minutes then transfer to wire rack

    Tips for recipe success

    • 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
    • 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

    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.

    Freshly baked chocolate muffins in the muffin tin.
    Large chocolate chunk muffin on a paper cupcake liner.

    More chocolate chip muffins recipes

    • Jumbo bakery-style chocolate chip muffins on a plate.
      Bakery-Style Chocolate Chip Muffins
    • Stacked banana muffins with chocolate chips.
      Banana Chocolate Muffins
    • Large coffee muffin with a big bite taken out of it sitting on top of a paper muffin liner.
      Coffee Muffin Recipe
    • Cinnamon sugar donut muffins are so delicious.
      Cinnamon Sugar Donut Muffins

    For all my breakfast recipes, click here.

    FOR ALL MY FAVORITE BAKING TOOLS INCLUDING THOSE USED TO MAKE THIS RECIPE, CHECK OUT MY BAKING RESOURCES PAGE!

    Check out my Bakery-Style Double Chocolate Chip Muffins web story!

    Jumbo chocolate muffin cut in half with melty chocolate chips.

    Did you enjoy a KICKASS BAKER recipe? Please share a comment and leave a 5 Star ⭐️⭐️⭐️⭐️⭐️ Rating on this recipe! We appreciate you sharing your feedback!

    Double Chocolate Chip Muffin close-up with bite taken out, milk behind

    Bakery-Style Double Chocolate Chip Muffins Recipe

    Enjoy the goodness of jumbo Double Chocolate Chip Muffins freshly baked in your own kitchen! This makes for an ideal way to start your day. Yields 8 muffins.
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Course: All Recipes, Breakfast, Brunch, Dessert, Snacks
    Cuisine: American
    Keyword: bakery-style muffins, breakfast, chocolate, chocolate muffins, double chocolate muffins, jumbo double chocolate chip muffins, snacks
    Servings: 8
    Calories: 631kcal
    Author: Kimberlee Ho
    US Customary - Metric

    Equipment

    • jumbo muffin pan

    Ingredients

    • 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
    US Customary - Metric

    Instructions

    • Preheat oven to 425ºF. Line 2 jumbo muffin pans with paper liners or spray with nonstick spray and set aside.
    • In a medium bowl, combine the flour, baking powder and salt. Set aside.
      2 ¼ cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon kosher salt
    • In a separate bowl, add the cocoa powder and hot coffee and whisk to form a paste. 
      ½ cup unsweetened cocoa powder, ½ cup hot freshly brewed coffee
    • 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).
      ½ cup vegetable oil, 1 cup brown sugar
    • 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 speed just until combined.
      1 cup whole milk, ½ cup sour cream, 2 large eggs, 1 tablespoon vanilla extract
    • 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.
      1 ½ cups semi-sweet chocolate chunks or chocolate 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 then lower the oven temperature to 350ºF and bake for 20-25 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. *All ovens bake differently, so I recommend checking the muffins for doneness after 15 minutes.
    • Allow muffins to cool in the muffin tins for 5-10 minutes then transfer to wire racks to cool completely.

    Video

    Notes

    • 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.
    • Nutritional info is for 8 jumbo-sized muffins.

    Nutrition

    Serving: 1servings | Calories: 631kcal | Carbohydrates: 77g | Protein: 10g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 61mg | Sodium: 497mg | Potassium: 438mg | Fiber: 6g | Sugar: 41g | Vitamin A: 223IU | Vitamin C: 0.1mg | Calcium: 204mg | Iron: 5mg
    Did you make this recipe?Tag @kickassbaker on Instagram so I can see!
    Bakery Style Double chocolate chip muffin pin for Pinterest

    Filed Under

    MuffinsIntermediateChocolate
    « Soft and Chewy Sugar Cookies
    Vanilla Cupcakes with Chocolate Ganache and Oreo Buttercream Frosting »

    Reader Interactions

      4.53 from 55 votes (24 ratings without comment)

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      Comments

    1. Denise Pine

      May 22, 2019 at 2:35 pm

      These muffins looking amazingly good. I’ll have to definitely try them.
      (This comment was made by a family member of Kickass Baker's owner.)

      Reply
      • Kim

        May 22, 2019 at 10:54 pm

        They are so good, if I do say so myself! 😊 Enjoy!

        Reply
      • Jenna

        June 05, 2022 at 5:48 pm

        4 stars
        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.

        Reply
        • Kimberlee Ho

          June 07, 2022 at 7:41 pm

          So happy you loved them!!

          Reply
    2. Joy

      February 29, 2020 at 11:55 am

      4 stars
      Hi Kim
      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 !

      Reply
      • Kim

        March 01, 2020 at 1:09 pm

        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!

        Reply
    3. Adri

      March 15, 2020 at 5:24 pm

      5 stars
      Do you think this recipe can be used with jumbo muffin tins?

      Reply
      • Kim

        March 16, 2020 at 10:14 am

        Absolutely! I would just up the baking time accordingly.

        Reply
    4. CharmBakes

      March 19, 2020 at 4:50 pm

      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!

      Reply
      • Kim

        March 20, 2020 at 2:46 pm

        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!

        Reply
    5. Karen

      March 27, 2020 at 11:18 pm

      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.

      Reply
      • Kim

        March 28, 2020 at 10:57 am

        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!

        Reply
        • Ann

          June 26, 2023 at 11:43 am

          4 stars
          Hiya, im a muffin virgin....but tried these as a 1st timer. They rose well and baked for 14mins in my oven after the initial 5 mins on high. They looked amazing but they were soooo bitter. I followed the recipe to the absolute but im thinking far too much coffee....did I make it too strong.....is it a cup of made up coffee to the measurement or dired 118g then made up? 🤔 im confused x x

          Reply
          • Kimberlee Ho

            July 14, 2023 at 1:32 pm

            I'm sorry to hear that, Ann! I've never had that happen before. Perhaps it was your coffee. The recipe calls for 1 cup of brewed coffee. I hope you'll try again with more success!

            Reply
    6. Jenn

      April 08, 2020 at 8:31 pm

      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! 🙂

      Reply
      • Kim

        April 08, 2020 at 8:47 pm

        So great to hear!! I bet these in jumbo size are fantastic!

        Reply
        • Lori

          September 07, 2022 at 9:30 am

          I made a double batch and got 40 muffins. Delicious. Will definitely be making them again.❤❤

          Reply
          • Kimberlee Ho

            September 07, 2022 at 7:55 pm

            Woo hoo!! The more chocolate muffins the better! Thanks for baking and sharing your feedback.

            Reply
    7. Stacey

      April 11, 2020 at 9:12 am

      Would this work with self raising flour as I have no plain?

      Reply
      • Kim

        April 11, 2020 at 2:19 pm

        Yes it should work! I would reduce the amount of baking powder by half since self-rising flour has leavener in it as well.

        Reply
    8. Katy D

      April 17, 2020 at 10:09 am

      5 stars
      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:)

      Reply
      • Kim

        April 17, 2020 at 12:07 pm

        Great substitutions! Use what you've got, I say 🙂

        Reply
    9. Perla Martinez

      April 18, 2020 at 11:13 pm

      5 stars
      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?

      Reply
      • Kim

        April 19, 2020 at 8:24 pm

        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!

        Reply
    10. Ava G

      May 10, 2020 at 6:13 pm

      Hey Kim,
      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?

      Reply
      • Kim

        May 10, 2020 at 7:46 pm

        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!

        Reply
        • Alison

          May 17, 2020 at 9:03 pm

          Did the recipe used to have you melting chocolate on the stove top? Is that available somewhere?

          Reply
          • Kim

            May 18, 2020 at 3:36 pm

            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? kim@kickassbaker.com

            Reply
            • Alison

              May 18, 2020 at 4:10 pm

              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!

        • Marie

          October 19, 2022 at 12:24 pm

          5 stars
          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.

          Reply
          • Kimberlee Ho

            October 22, 2022 at 11:54 am

            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.

            Reply
    11. Samantha

      May 18, 2020 at 11:40 am

      Can this be made without the coffee or is there a sub for the coffee?

      Reply
      • Kim

        May 18, 2020 at 3:34 pm

        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.

        Reply
    12. Sandra

      June 25, 2020 at 8:17 pm

      Hi, i was wondering if i could sub the vegetable oil for olive oil or coconut oil?

      Reply
      • Kim

        June 25, 2020 at 8:50 pm

        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!

        Reply
    13. Jennie

      June 26, 2020 at 12:23 pm

      5 stars
      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.

      Reply
      • Kim

        June 30, 2020 at 6:04 pm

        So glad you found successful substitutions and you loved them so much!!

        Reply
    14. Michael

      July 15, 2020 at 11:13 am

      5 stars
      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.

      Reply
      • Kim

        July 15, 2020 at 7:59 pm

        This made my day, Michael! Thanks for leaving a comment and for letting me know!!

        Reply
    15. Megan

      July 25, 2020 at 12:49 am

      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 🙁

      Reply
      • Kim

        July 25, 2020 at 12:39 pm

        Hmmmm.... The batter should have been thicker than that.

        Reply
        • Megan

          July 26, 2020 at 11:43 am

          Hmm I wonder what went wrong. I only swapped out veg oil for melted butter

          Reply
          • Kim

            July 27, 2020 at 1:17 pm

            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!

            Reply
        • varsha

          May 11, 2022 at 12:46 pm

          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

          Reply
          • Kimberlee Ho

            May 20, 2022 at 4:25 pm

            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.

            Reply
      • Marie

        January 17, 2022 at 4:42 pm

        I had the same thing happen the batter was thin and my chocolate chips kept sinking to the bottom

        Reply
        • Kimberlee Ho

          January 18, 2022 at 8:10 pm

          I'm sorry to hear that... You can try coating the chocolate chips in a bit of flour before adding them to the batter.

          Reply
    16. Mel

      October 05, 2020 at 9:12 am

      Can I swap Whole Milk with 2% Milk instead?

      Reply
      • Kim

        October 05, 2020 at 4:10 pm

        Yes, 2% will work just fine in this recipe!

        Reply
    17. Leah jacot

      February 12, 2021 at 5:42 am

      The recipee says 1 cup of coffee but it should read 1/2 cup

      Reply
      • Kim

        February 14, 2021 at 9:56 am

        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!

        Reply
    18. Satu

      February 26, 2021 at 12:35 pm

      5 stars
      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.

      Reply
      • Kim

        February 26, 2021 at 8:36 pm

        How wonderful!!! Thank you for sharing this 🙂

        Reply
    19. Mirtel

      April 09, 2021 at 10:24 am

      5 stars
      These muffins were so fluffy and soft I felt like I was eating a chocolate cloud.

      Reply
      • Kim

        April 10, 2021 at 7:52 pm

        Wow that's so great to hear!

        Reply
    20. Lexy

      April 13, 2021 at 6:10 pm

      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?

      Reply
      • Kim

        April 13, 2021 at 8:53 pm

        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!

        Reply
    21. Jara

      May 14, 2021 at 6:32 am

      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?

      Reply
      • Kim

        May 14, 2021 at 8:55 pm

        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!

        Reply
      • Marie

        January 17, 2022 at 4:37 pm

        4 stars
        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.

        Reply
        • Kimberlee Ho

          January 18, 2022 at 8:09 pm

          Fantastic!!

          Reply
    22. Lynn

      July 08, 2021 at 6:14 pm

      5 stars
      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! 😋😋😋😋

      Reply
      • Kim

        July 11, 2021 at 9:39 pm

        How wonderful! Thanks for baking and sharing!!

        Reply
    23. Emilee

      January 07, 2022 at 2:24 pm

      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🙂.

      Reply
      • Kimberlee Ho

        January 07, 2022 at 6:59 pm

        How exciting, Emilee! Please do let me know how they turn out for you! Can't wait to hear 🙂

        Reply
    24. Latina Brumfield

      January 19, 2022 at 3:50 pm

      5 stars
      I made these muffins but substituted dairy free ingredients because of an allergy. They are fantastic!

      Reply
      • Kimberlee Ho

        January 19, 2022 at 5:39 pm

        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!

        Reply
    25. Celine

      January 22, 2022 at 12:16 pm

      5 stars
      Great recipe, my kids loved them !! Thanks a lot 😊

      Reply
      • Kimberlee Ho

        January 26, 2022 at 9:15 am

        How fantastic! Thanks for baking and for sharing your feedback!

        Reply
    26. Rita

      March 04, 2022 at 10:53 am

      5 stars
      Nobody could believe I made these - they were that easy! Used almond milk with no problem and jumbo muffin tin. My little secret recipe!!

      Reply
      • Kimberlee Ho

        March 04, 2022 at 4:41 pm

        Woo hoo!! That's fantastic! I'm so glad to hear the almond milk worked so well, too.

        Reply
    27. mamarama

      March 09, 2022 at 9:44 am

      4 stars
      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 😋

      Reply
      • Kimberlee Ho

        March 14, 2022 at 12:23 pm

        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)!

        Reply
    28. Robyn

      May 10, 2022 at 12:34 pm

      5 stars
      These muffins came out huge! They’re so moist and I love the chocolate chips in them!
      (This comment was made by a family member of Kickass Baker's owner.)

      Reply
      • Kimberlee Ho

        May 20, 2022 at 4:25 pm

        So glad you love them!!!

        Reply
    29. MaRisha

      May 17, 2022 at 11:16 am

      5 stars
      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!

      Reply
      • Kimberlee Ho

        May 20, 2022 at 4:24 pm

        How wonderful! So glad you found a great new recipe!

        Reply
    30. Nicole

      May 27, 2022 at 4:48 pm

      4 stars
      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.

      Reply
      • Kimberlee Ho

        May 27, 2022 at 4:58 pm

        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!

        Reply
    31. Carol

      June 24, 2022 at 5:13 pm

      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?

      Reply
      • Kimberlee Ho

        June 25, 2022 at 10:13 am

        No, it's not necessary. The open oven door may drop the temp too quickly and cause the muffins to collapse.

        Reply
    32. Paula

      September 15, 2022 at 3:33 pm

      5 stars
      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?

      Reply
      • Kimberlee Ho

        September 18, 2022 at 3:38 pm

        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!

        Reply
        • Pamela

          November 13, 2024 at 11:29 pm

          5 stars
          Just made these and they turned out perfectly fluffy, moist and tasty! Thank you so much. Will definitely be making these again. ☺️

          Reply
          • Kimberlee Ho

            November 16, 2024 at 10:23 am

            So great to hear, Pamela!!

            Reply
    33. Paula

      September 16, 2022 at 4:15 am

      5 stars
      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?

      Reply
      • Kimberlee Ho

        September 18, 2022 at 3:37 pm

        Hi Paula! Yes these amounts are correct. If it helps, you can see the consistency of the mixture in the recipe video.

        Reply
    34. Danique

      October 20, 2022 at 11:22 am

      5 stars
      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 😀

      Reply
      • Kimberlee Ho

        October 22, 2022 at 11:48 am

        I'm so glad you loved them so much, Danique!

        Reply
    35. Patty

      November 17, 2022 at 11:53 pm

      2 stars
      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.

      Reply
      • Kimberlee Ho

        November 19, 2022 at 11:12 am

        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...

        Reply
    36. Janette Weber

      March 12, 2023 at 8:10 pm

      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.

      Reply
      • Kimberlee Ho

        March 19, 2023 at 12:40 pm

        Fantastic!!!

        Reply
    37. JMaxon

      May 20, 2023 at 3:09 pm

      5 stars
      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.

      Reply
      • Kimberlee Ho

        May 26, 2023 at 3:23 pm

        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!

        Reply
    38. Danielle V

      October 03, 2023 at 3:16 pm

      Hey! Can this recipe be used to make mini muffins?

      Reply
      • Kimberlee Ho

        October 07, 2023 at 5:21 pm

        Yes! 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.

        Reply
    39. Jessi

      November 15, 2023 at 11:18 am

      5 stars
      I made these for work this morning and two of my co-workers called them the best muffins they'd ever had. I made standard size so I'd have more to go around and they were a hit. ❤️

      Reply
      • Kimberlee Ho

        November 17, 2023 at 10:22 am

        Wow that's a raving review! So glad you made your co-workers so happy with these. Thanks for sharing!

        Reply
    40. Spillt User

      March 30, 2024 at 11:14 am

      5 stars
      These were so good they took a little bit and were quite messy but so worth it!

      Reply
      • Kimberlee Ho

        April 05, 2024 at 1:31 pm

        So glad to hear you loved them!

        Reply
    41. Person1101

      March 23, 2025 at 7:39 pm

      5 stars
      How much chocolate from a bar should I add like half?

      Reply
      • Kimberlee Ho

        March 29, 2025 at 4:14 pm

        You need 1 1/2 cups of chopped chocolate, or 260 grams. A typical chocolate baking bar like Ghirardelli or Bakers Chocolate is 4 ounces, so you'll need 2 1/2 4-ounce chocolate bars to get this amount.

        Reply
        • Lia

          April 07, 2025 at 11:48 am

          5 stars
          thank you so much! the muffins were fantastic <3

          Reply
          • Kimberlee Ho

            April 12, 2025 at 12:17 pm

            Wonderful to hear! Thanks for sharing.

            Reply
        • Lia

          April 07, 2025 at 11:50 am

          5 stars
          thank you so much! the muffins were fantastic <3

          Reply

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