Learn how to make these bakery style chocolate muffins at home. Packed with chocolate flavor in every bite, these muffins are unbelievably moist and tender but still sturdy enough to take on the go!
There’s something about a fresh, homemade muffin that makes my heart sing!
Chocolate muffins are a must bake at home! Store-bought always seems to be dry, dense, or stale, while homemade muffins never fail. (That rhymes, so you know it’s true.) There are also a few features in this recipe that help make it fail-proof!
It took some serious time to get this recipe for chocolate muffins just right. I made batch, after batch, after batch, and they were all okay…. but we want OUTSTANDING!
Here are the main components that make these fail-proof and the best chocolate muffins:
• baking powder and baking soda: I tried a batch with just baking powder and one with just baking soda, and the combination was a clear winner in terms of lightness and airiness!
• brown sugar: kicks up the moistness in the muffins! You can use granulated sugar, but I recommend trying it with brown sugar if you can!
• oil: this recipe was largely inspired by these chocolate chip muffins, but one of the changes I made was using oil instead of melted butter in the batter. Cocoa desserts tend to be more prone to drying out, so the oil really helps keep these muffins soft, tender, and moist!
• yogurt: this really kicks up the richness and moisture in the muffins! The acid in the yogurt also reacts with the baking soda to create an even airier muffin!
Other than that, the remaining ingredients are all pretty straight forward. We’ve got:
• flour
• cocoa powder
• salt
• eggs
• milk
• vanilla
• chocolate: you can use chocolate chips or chunks
One final tweak that I made to this recipe (when you compare it to the chocolate chip muffin recipe) is that I didn’t really like the method of starting with a high temperature oven and then reducing the heat halfway through the bake.
I found no huge difference when I used one temperature throughout the entire bake time, and I even found the high temperature oven somewhat dried out the tops of the muffins. I still love this method for the chocolate chip muffins, but this recipe worked out better with one, consistent oven temperature.
How to make double chocolate chip muffins:
1. Whisk together dry ingredients.
2. Whisk together wet ingredients.
3. Combine wet and dry ingredients.
4. Fold in chocolate chips/chunks.
5. Portion batter into muffin tin.
6. Bake! The muffins are done once a skewer inserted into the center comes out clean of any batter. You may see some melted chocolate on the skewer, so test a few different spots to see if it’s chocolate or batter on the skewer.
Double chocolate chip muffin storage:
Keep your muffins stored in an airtight container or plastic bag for maximum freshness! The less air they’re exposed to, the better. These muffins will keep for about 3 to 4 days at room temperature, up to 5 days in the fridge, or up to 3 months in the freezer.
If you do freeze your muffins, set them on your counter to defrost for a few hours before enjoying! I also like to heat my muffins for about 5 minutes in a preheated 350°F oven to freshen them up again and get the chocolate nice and melt-y!
Check out these other muffin recipes!
• Quick and Easy Carrot Muffins
• Bakery Style Chocolate Chip Muffins
• Blueberry Muffins with Streusel Topping
• Easy Banana Muffins
Double Chocolate Chip Muffins Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 & 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup packed brown sugar, light or dark
- 2 large eggs
- 1 cup plain yogurt
- 1/3 cup milk
- 1/2 cup vegetable oil
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips or chocolate chunks
Instructions
- Preheat your oven to 375°F. Line a 12 count muffin tin with paper liners, and set aside.
- In a medium bowl, combine flour, cocoa powder, baking powder, baking soda, and salt. Whisk together, and set aside.
- In a large bowl, combine brown sugar, eggs, yogurt, milk, oil, and vanilla. Whisk together until well incorporated.
- Pour your dry ingredients over the wet ingredients, and mix together until just combined. Add chocolate chips/chunks in and mix to evenly disperse. Take care not to over mix once the flour is added!
- Portion the muffin batter into your muffin cups, filling each one to the very top (for an extra dramatic muffin top!) Bake the muffins in the center of your preheated 350°F oven for 15 to 20 minutes, or until a skewer inserted into the center comes out clean of batter or crumbs (you may still see chocolate on the skewer from the chips/chunks).
- Cool the muffins for 10 minutes in the pan, then turn onto a wire rack to cool completely to room temperature, or until slightly warm!
Enjoy!
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