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
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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
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Check out my Bakery-Style Double Chocolate Chip Muffins web story!
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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
Lexy says
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?
Kim says
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!
Mirtel says
These muffins were so fluffy and soft I felt like I was eating a chocolate cloud.
Kim says
Wow that's so great to hear!
Satu says
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.
Kim says
How wonderful!!! Thank you for sharing this 🙂
Leah jacot says
The recipee says 1 cup of coffee but it should read 1/2 cup
Kim says
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!
Mel says
Can I swap Whole Milk with 2% Milk instead?
Kim says
Yes, 2% will work just fine in this recipe!
Megan says
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 🙁
Kim says
Hmmmm.... The batter should have been thicker than that.
Megan says
Hmm I wonder what went wrong. I only swapped out veg oil for melted butter
Kim says
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!
varsha says
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
Kimberlee Ho says
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.
Marie says
I had the same thing happen the batter was thin and my chocolate chips kept sinking to the bottom
Kimberlee Ho says
I'm sorry to hear that... You can try coating the chocolate chips in a bit of flour before adding them to the batter.
Michael says
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.
Kim says
This made my day, Michael! Thanks for leaving a comment and for letting me know!!
Jennie says
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.
Kim says
So glad you found successful substitutions and you loved them so much!!
Sandra says
Hi, i was wondering if i could sub the vegetable oil for olive oil or coconut oil?
Kim says
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!
Samantha says
Can this be made without the coffee or is there a sub for the coffee?
Kim says
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.
Ava G says
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?
Kim says
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!
Alison says
Did the recipe used to have you melting chocolate on the stove top? Is that available somewhere?
Kim says
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
Alison says
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 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. 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.
Kimberlee Ho says
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.
Perla Martinez says
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?
Kim says
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!
Katy D says
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:)
Kim says
Great substitutions! Use what you've got, I say 🙂
Stacey says
Would this work with self raising flour as I have no plain?
Kim says
Yes it should work! I would reduce the amount of baking powder by half since self-rising flour has leavener in it as well.
Jenn says
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! 🙂
Kim says
So great to hear!! I bet these in jumbo size are fantastic!
Lori says
I made a double batch and got 40 muffins. Delicious. Will definitely be making them again.❤❤
Kimberlee Ho says
Woo hoo!! The more chocolate muffins the better! Thanks for baking and sharing your feedback.
Karen says
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.
Kim says
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!
Ann says
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
Kimberlee Ho says
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!
CharmBakes says
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!
Kim says
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!
Adri says
Do you think this recipe can be used with jumbo muffin tins?
Kim says
Absolutely! I would just up the baking time accordingly.
Joy says
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 !
Kim says
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!
Denise Pine says
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.)
Kim says
They are so good, if I do say so myself! 😊 Enjoy!
Jenna says
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.
Kimberlee Ho says
So happy you loved them!!