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. Indulge in the best muffins at home any time. Yields 8 jumbo muffins.
Reader Review
"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
Please note: As an Amazon Associate I earn from qualifying purchases made by clicking the links in my post.
The magic behind jumbo double chocolate chip muffins
These muffins are magical because:
- 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.
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.
How 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.
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.
How to make these muffins
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.
More chocolate chip muffins recipes
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!
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!
Equipment
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
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
Comments
Person1101 says
How much chocolate from a bar should I add like half?
Kimberlee Ho says
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.
Lia says
thank you so much! the muffins were fantastic <3
Kimberlee Ho says
Wonderful to hear! Thanks for sharing.
Lia says
thank you so much! the muffins were fantastic <3