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, Cinnamon Sugar Donut Muffins, and Cinnamon Streusel Muffins.
KAB reader Marie says: ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ "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."
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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 cocoa powder for baking. Be sure it is unsweetened
- Hot freshly brewed coffee - If you do not have coffee or would prefer not to use it, hot water can be substituted. Have no fear, you cannot taste the coffee in the baked muffins. The coffee helps bring out the chocolate flavor
- Sour cream - Use full-fat sour cream for the richness it provides to these muffins. 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, all-purpose 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.
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 8 jumbo muffins. The bake time will be longer than for standard size muffins. See recipe for suggested baking times.
Preheat the oven to 425 degrees F. Spray a 12 cup standard muffin tin or two 6-cup jumbo muffin pans with nonstick baking spray or lining with paper liners. 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.
Combine the dry ingredients (flour, baking powder, and salt) in a medium bowl. Set aside the flour mixture.
In a separate bowl, combine the hot coffee and cocoa powder and whisk to form a thick paste.
With the mixer running, add the cocoa / coffee mixture then the milk, sour cream, vanilla, and lightly beaten eggs.
While mixer is running on low speed, slowly add the dry mixture (flour, salt, baking powder) to the wet mixture and mix just until incorporated.
Do 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 1 cup of the semisweet chocolate chips or chunks, reserving the rest for sprinkling on top.
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 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.
Cool the muffins the muffin pan for 10 minutes then transfer to a wire rack. Serve warm.
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 8 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 8 jumbo 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.
Check our all the details on How to Store Muffins for they stay fresh as long as possible.
How do you make your muffins look professional?
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!
What does brewed coffee do in baking good muffins?
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.
Why do you use vegetable oil instead of butter?
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.
How do I get tall muffins?
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.
How can I make these into a mini chocolate chip muffins recipe?
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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- 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. 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.
- Store cooled muffins in an 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 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