Bakery Style Double Chocolate Muffins

Double Chocolate Muffins are rich, moist, and loaded with chocolate chips. These easy chocolate muffins have soft centers, tall bakery-style tops, and plenty of chocolate in every bite. These Chocolate Muffins are delicious for breakfast, brunch, an afternoon snack, or even dessert.

These Bakery Style Chocolate Muffins are made with cocoa powder and semi-sweet chocolate chips, with a little espresso powder to deepen the chocolate flavor without making them taste like coffee.

Why You’ll Love These Double Chocolate Muffins

• Soft and moist with rich chocolate flavor and plenty of chocolate chips.
• They bake up with tall, bakery-style domed tops.
• No mixer is needed.
• They freeze well for an easy make-ahead breakfast, snack, or dessert.

Double Chocolate Muffin Ingredients

You only need simple baking ingredients to make these rich chocolate muffins.

For exact measurements, please see the recipe card below.

All-Purpose Flour, Granulated Sugar, Unsweetened Cocoa Powder, Baking Soda, Baking Powder, Salt, Espresso Instant Coffee Powder, Semi-Sweet Chocolate Chips, Eggs, Sour Cream, Vegetable Oil, Whole Milk, and Vanilla Extract.

A couple of notes: Use whole milk and full-fat sour cream for the best texture, and spoon and level the flour rather than scooping it directly from the container.

Variations & Substitutions

• Plain Yogurt: Full-fat plain Greek yogurt or regular plain yogurt can be used instead of the sour cream.
• Oil: Canola oil can be substituted for vegetable oil. Mild olive oil or cooled melted butter can also be used in a pinch, though vegetable or canola oil gives the muffins the intended texture.
• Milk: Whole milk works best, but 2%, 1%, or nondairy milk can be used if needed. I don’t recommend buttermilk or nonfat milk for this recipe.
• Chocolate Chips: Semi-sweet chocolate chips give the muffins a nice balance of sweetness and rich chocolate flavor. Milk chocolate or dark chocolate chips can also be used.

How to Make Double Chocolate Muffins

Not only are these chocolate muffins tasty, they are also easy to make with just two mixing bowls and no mixer needed.

• Preheat the oven to 425°F and line a 12-count muffin pan with cupcake liners. Lightly spray the liners with baking nonstick spray.
• Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, salt, espresso powder, and 1 ½ cups of the chocolate chips.

• In a separate bowl, whisk together the eggs, sour cream, vegetable oil, milk, and vanilla extract.
• Pour the wet ingredients into the dry ingredients and gently fold them together with a silicone spatula. Avoid overmixing. The batter will be thick.

• Divide the batter between the muffin cups, filling them all the way to the top. Sprinkle the reserved chocolate chips evenly over the muffins.
• Bake for 5 minutes at 425°F, then, without opening the oven door, reduce the temperature to 350°F and continue baking for 13 to 16 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the muffins in the pan for 10 minutes, then transfer them to a wire cooling rack.

Tips for the Best Double Chocolate Muffins

• Use room-temperature ingredients. Room-temperature eggs, sour cream, and milk combine more easily with the other ingredients.
• Don’t overmix the batter. Fold the wet and dry ingredients together just until combined. The batter should be thick.
• Fill the muffin cups all the way to the top. This recipe is designed to make 12 generously sized muffins with tall tops.
• Don’t open the oven after the first 5 minutes. Simply lower the temperature while the muffins stay inside so you don’t lose the heat that helps create the domed tops.

Mini Double Chocolate Muffins

• For mini muffins, bake at 350°F for the entire baking time rather than starting them at 425°F.
• Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.

Jumbo Double Chocolate Muffins

• This recipe makes about 6 jumbo muffins.
• Bake for 5 minutes at 425°F, then, without opening the oven door, reduce the temperature to 350°F.
• Continue baking for 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.

Storage & Freezing

• Store cooled muffins in a large zip-top bag or airtight container at room temperature for up to 5 days.
• They can also be refrigerated for up to 1 week.
• To freeze, place the muffins in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature.
• If you like them warm, microwave a muffin for about 20 to 30 seconds or heat it for about 2 minutes in the air fryer.

More Breakfast Recipes

Sausage Egg and Cheese Biscuit Muffins
Easy Breakfast Egg Bake
Orange Chocolate Cream Cheese Muffins
Spinach Feta Egg Muffins
Sheet Pan Pancakes

If you make these decadent chocolate muffins, please let me know by leaving a comment with a star rating below. 😊

Bakery Style Double Chocolate Muffins

By Sandy Clifton

Rich, moist Double Chocolate Muffins are loaded with chocolate chips and bake up with tall, bakery-style domed tops. They’re easy to make with no mixer needed.

Prep: 15 minutes mins

Cook: 21 minutes mins

Cooling Time: 10 minutes mins

Total: 46 minutes mins

Servings: 12

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Equipment

• 12-count Muffin Pan
• Cupcake Liners
• 2 Mixing Bowls
• Flat Whisk (or other large whisk)
• Silicone Spatula
• Wire Cooling Rack

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Ingredients 

1x2x3x

• ▢ 2 cups All-Purpose Flour spooned and leveled
• ▢ 1 cup Granulated Sugar
• ▢ ½ cup Unsweetened Cocoa Powder
• ▢ 1 teaspoon Baking Soda
• ▢ ¼ teaspoon Baking Powder
• ▢ ½ teaspoon Salt
• ▢ 1 ½ teaspoons Espresso Instant Coffee Powder
• ▢ 2 cups Semi-Sweet Chocolate Chips divided
• ▢ 2 large Eggs room temperature
• ▢ ¾ cup Full-Fat Sour Cream (or Plain Yogurt) room temperature
• ▢ ½ cup Vegetable Oil
• ▢ ½ cup Whole Milk room temperature
• ▢ 2 teaspoons Vanilla Extract

Instructions 

• Preheat oven to 425°F. Line a 12-count muffin pan with cupcake liners and spray them lightly with baking nonstick spray. If you don't have liners, spray the muffin wells thoroughly.
• To a large bowl, add the flour, sugar, cocoa powder, baking soda, baking powder, salt, espresso powder, and 1 ½ cups of the chocolate chips. Reserve the remaining ½ cup chocolate chips for topping. Whisk together and set aside.
• In a second bowl, add the eggs, sour cream, vegetable oil, milk, and vanilla extract. Whisk until well combined.
• Pour the wet ingredients into the dry ingredients and fold together using a silicone spatula. Avoid overmixing. The batter will be thick.
• Scoop or spoon the batter into the muffin cups, filling them all the way to the top.
• Top the muffins evenly with the reserved chocolate chips.
• Bake for 5 minutes at 425°F, then, without opening the oven door, reduce the oven temperature to 350°F.
• Bake for an additional 13 to 16 minutes, or until a toothpick inserted into the center comes out clean. Avoid overbaking.
• Cool the muffins for 10 minutes in the pan, then transfer them to a wire cooling rack to finish cooling.

Notes

• Sour Cream: Use full-fat sour cream. Full-fat plain Greek yogurt or regular plain yogurt can be substituted.
• Oil: Vegetable oil or canola oil gives the best texture. Mild olive oil or cooled melted butter can be used in a pinch. Coconut oil is not recommended.
• Milk: Whole milk works best. 2%, 1%, or nondairy milk can be used in a pinch. Buttermilk and nonfat milk are not recommended.
• Mini Muffins: Bake at 350°F for the entire baking time, about 12 to 14 minutes.
• Jumbo Muffins: For 6 jumbo muffins, bake for 5 minutes at 425°F. Then, without opening the oven door, reduce the temperature to 350°F and bake for an additional 25 to 28 minutes, or until a toothpick inserted into the center comes out clean.
• Storage: Store cooled muffins in a large zip-top bag or airtight container at room temperature for up to 5 days or in the refrigerator for up to 1 week.
• Freezing: Freeze muffins for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Warm for 20 to 30 seconds in the microwave or about 2 minutes in an air fryer, if desired.

Nutrition

Calories: 466kcal, Carbohydrates: 60g, Protein: 7g, Fat: 25g, Saturated Fat: 10g, Sodium: 262mg, Fiber: 3g, Sugar: 39g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert

Cuisine: American

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