I perfected The Best Chocolate Muffins and I’m sharing the one unexpected tweak that makes a simple scratch recipe yield bakery-quality muffins.

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I’m obsessed with these bakery style Double Chocolate Chip Muffins because they pack serious chocolate in every bite. I use unsweetened cocoa powder and a big handful of semisweet chocolate chips so each muffin is rich, melty and a little messy, in the best way.

They turn out unbelievably moist and still sturdy enough to grab and go. Friends call them my Gooey Chocolate Muffins, and honestly some say its the Best Homemade Muffin Recipe they’ve tried.

They dont look perfect, but thats part of why I love them, you get real flavor and real texture.

Ingredients

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Gives structure carbs for energy low fiber not much protein dries if overmixed
Adds rich chocolate flavor antioxidants bitter notes low sugar can dry batter
Sugars make it sweet brown adds molasses warmth increases moisture and browning
Eggs bind ingredients add protein and richness help lift create tender crumb
Fat keeps muffins moist adds calories butter gives flavor oil makes softer crumb
Buttermilk and sour cream add tangy flavor aids rise tenderizes crumb gives moist texture
Chocolate chips and chopped dark chocolate give melty pockets bittersweet pieces add depth
Instant espresso powder boosts chocolate flavor without tasting like coffee small amount helps

Ingredient Quantities

1 3/4 cups (220g) all purpose flour

1/2 cup (50g) unsweetened cocoa powder

3/4 cup (150g) granulated sugar

1/4 cup (50g) light brown sugar packed

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine sea salt

2 large eggs

1/2 cup (120ml) vegetable oil or melted unsalted butter

1/2 cup (120ml) buttermilk

1/4 cup (60g) sour cream or plain yogurt

1 teaspoon vanilla extract

1 cup (175g) semisweet chocolate chips

1/2 cup (85g) chopped bittersweet or dark chocolate

1/2 teaspoon instant espresso powder optional

coarse sugar for sprinkling optional

How to Make this

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1. Preheat oven to 375°F (190°C) and line a 12 cup muffin tin with liners or grease the cups, let eggs and dairy come to room temp while the oven heats so batter mixes smoother.

2. In a large bowl whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, sea salt and the instant espresso powder if using, sift the cocoa or break up any lumps with the whisk so you dont get clumps.

3. In another bowl beat the eggs with the oil or melted butter, then whisk in the buttermilk, sour cream or yogurt and vanilla until smooth, dont overbeat just get it combined.

4. Pour the wet into the dry and stir gently with a spatula until just combined, the batter should be thick and a little lumpy, overmixing will make tough muffins.

5. Fold in the semisweet chocolate chips and the chopped bittersweet or dark chocolate, leave a few chips to sprinkle on top if you like.

6. Use an ice cream scoop or two spoons to fill the muffin cups about three quarters full, tap the pan a couple times to settle the batter and pop any big air bubbles.

7. If you want tall domed tops, blast at 425°F for 5 minutes then lower oven temp to 350°F and bake another 12 to 15 minutes, otherwise bake straight at 375°F for 18 to 20 minutes, test with a toothpick it should come out with a few moist crumbs not wet batter.

8. Sprinkle coarse sugar on top before baking if you want a crunchy top, or press a few extra chips on each muffin before they go in the oven.

9. Let muffins cool in the tin 5 to 10 minutes, then transfer to a wire rack to finish cooling; store at room temp in an airtight container up to 3 days or freeze for up to 2 months, reheat briefly in the microwave before eating.

Equipment Needed

1. 12 cup muffin tin with liners or greased cups
2. 2 mixing bowls one big for the dry stuff one for the wet
3. measuring cups and spoons
4. whisk and a fine mesh sieve or sifter to break up cocoa lumps
5. rubber spatula for folding and scraping
6. ice cream scoop or two spoons to portion batter
7. sharp knife and cutting board for chopping the dark chocolate
8. wire cooling rack and oven mitts

FAQ

Q: Can I swap the vegetable oil for butter?

A: Yes. Use 1/2 cup melted unsalted butter in place of the oil. It gives a richer, slightly firmer crumb. Make sure the butter is cooled a bit so it doesn't cook the eggs when you mix.

Q: I don't have buttermilk, what can I use instead?

A: No problem. Mix 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice, let sit 5 minutes. Or just use 1/2 cup milk plus the 1/4 cup sour cream from the recipe. Both work fine.

Q: My muffins turn out dense, how do I make them lighter?

A: Don't overmix the batter once you add the wet ingredients. Measure flour by spooning into the cup and leveling, don't pack it. Use room temp eggs, fresh baking powder/soda, and fold chocolate chips in gently at the end.

Q: What does the instant espresso powder do?

A: It just boosts the chocolate flavor, makes it taste deeper and less flat. You won't get a coffee taste if you use the small 1/2 teaspoon amount, so it's optional.

Q: Can I freeze these muffins?

A: Yes. Cool completely, wrap individually or put in an airtight container and freeze up to 3 months. Reheat from frozen in a 325 F oven for 10 to 15 minutes or microwave about 30 seconds.

Q: How do I get a big domed top and gooey chocolate pockets?

A: Fill liners about 3/4 full and preheat your oven well. A common trick is to start at a high temp for the first 5 minutes then lower to finish baking so they get a quick rise. Also scatter some extra chips on top before baking so you get those melty pockets.

Double Chocolate Chip Muffins Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser muffin — it’ll still work fine. Or use a 1-to-1 gluten free all purpose blend (with xanthan gum) same volume if you need GF.
Unsweetened cocoa powder: swap natural cocoa 1:1 for Dutch processed cocoa if you want a smoother, less acidic chocolate taste. If you only have sweetened hot cocoa, cut the recipe sugar a bit because that’s already sweet.
Buttermilk / sour cream: if you don’t have buttermilk, make a quick sub by adding 1/2 tablespoon lemon juice or white vinegar to 1/2 cup milk, let sit 5 minutes. And sour cream can be replaced by plain yogurt 1:1.
Vegetable oil / melted butter: use melted coconut oil 1:1 for a slight coconut note, or swap half the oil for unsweetened applesauce 1:1 to cut fat and keep muffins moist (they’ll be a touch denser).

Pro Tips

1) Weigh your flour or spoon it into the cup and level it, dont scoop straight from the bag. Too much flour is the #1 reason muffins come out dry and dense, so trust the scale or the gentle spoon-and-level method.

2) Bring eggs and dairy to room temp and preheat the oven fully, also use an oven thermometer if you can. Room temp ingredients mix together smoother so you get a lighter crumb, and many ovens run hot or cold so the thermometer saves you from under or over baking.

3) Mix gently, stop when the dry streaks mostly disappear, dont chase a perfectly smooth batter. Overmixing = tough muffins, fold in chips slowly and leave a few to press on top, tap the pan to settle batter and pop big bubbles before baking.

4) Keep chips and chunks from sinking by tossing them in a teaspoon of flour, or chill the chopped chocolate briefly so it holds shape in the batter. If you want extra depth use a pinch of instant espresso powder, it makes the chocolate taste richer without tasting like coffee.

Double Chocolate Chip Muffins Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I perfected The Best Chocolate Muffins and I'm sharing the one unexpected tweak that makes a simple scratch recipe yield bakery-quality muffins.

Servings

servings

Calories

362

kcal

Equipment: 1. 12 cup muffin tin with liners or greased cups
2. 2 mixing bowls one big for the dry stuff one for the wet
3. measuring cups and spoons
4. whisk and a fine mesh sieve or sifter to break up cocoa lumps
5. rubber spatula for folding and scraping
6. ice cream scoop or two spoons to portion batter
7. sharp knife and cutting board for chopping the dark chocolate
8. wire cooling rack and oven mitts

Ingredients

1 3/4 cups (220g) all purpose flour
1/2 cup (50g) unsweetened cocoa powder
3/4 cup (150g) granulated sugar
1/4 cup (50g) light brown sugar packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
2 large eggs
1/2 cup (120ml) vegetable oil or melted unsalted butter
1/2 cup (120ml) buttermilk
1/4 cup (60g) sour cream or plain yogurt
1 teaspoon vanilla extract
1 cup (175g) semisweet chocolate chips
1/2 cup (85g) chopped bittersweet or dark chocolate
1/2 teaspoon instant espresso powder optional
coarse sugar for sprinkling optional

Directions

Preheat oven to 375°F (190°C) and line a 12 cup muffin tin with liners or grease the cups, let eggs and dairy come to room temp while the oven heats so batter mixes smoother.
In a large bowl whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, baking soda, sea salt and the instant espresso powder if using, sift the cocoa or break up any lumps with the whisk so you dont get clumps.
In another bowl beat the eggs with the oil or melted butter, then whisk in the buttermilk, sour cream or yogurt and vanilla until smooth, dont overbeat just get it combined.
Pour the wet into the dry and stir gently with a spatula until just combined, the batter should be thick and a little lumpy, overmixing will make tough muffins.
Fold in the semisweet chocolate chips and the chopped bittersweet or dark chocolate, leave a few chips to sprinkle on top if you like.
Use an ice cream scoop or two spoons to fill the muffin cups about three quarters full, tap the pan a couple times to settle the batter and pop any big air bubbles.
If you want tall domed tops, blast at 425°F for 5 minutes then lower oven temp to 350°F and bake another 12 to 15 minutes, otherwise bake straight at 375°F for 18 to 20 minutes, test with a toothpick it should come out with a few moist crumbs not wet batter.
Sprinkle coarse sugar on top before baking if you want a crunchy top, or press a few extra chips on each muffin before they go in the oven.
Let muffins cool in the tin 5 to 10 minutes, then transfer to a wire rack to finish cooling; store at room temp in an airtight container up to 3 days or freeze for up to 2 months, reheat briefly in the microwave before eating.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.