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

Bakery-Style Double Chocolate Chip Muffins Recipe

Enjoy the goodness of Bakery-Style Double Chocolate Chip Muffins freshly baked in your own kitchen! This makes for an ideal way to start your day. 
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: All Recipes, Breakfast, Brunch, Dessert, Snacks
Cuisine: American
Keyword: bakery-style muffins, breakfast, chocolate, chocolate muffins, double chocolate muffins, finger food, snacks
Servings: 18
Calories: 193kcal
Author: Kimberlee Ho


  • 12-cup muffin pan standard size


  • 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 (220ºC). Line a muffin tin with paper liners or spray with nonstick spray and set aside.
  • 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 for 5 minutes at 425ºF (220ºC) then lower the oven temperature to 350ºF (180ºC) and bake for 28-30 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. 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
  • To make jumbo muffins like those pictured in this post, use a jumbo muffin tin and be sure to check for doneness using the toothpick test, as these may take a bit longer to bake through
  • Nutritional info is for 18 standard-sized muffins


Serving: 1servings | Calories: 193kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 219mg | Potassium: 107mg | Fiber: 1g | Sugar: 13g | Vitamin A: 92IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg
Did you make this recipe?Tag @kickassbaker on Instagram so I can see!