Big bakery style Double Chocolate Muffins are perfectly fudgy and loaded with chocolate chips. Talk about the ultimate chocolate muffin recipe.
I love those big fluffy moist chocolate muffin that you can find at your local bakery. These moist Double Chocolate Muffins are basically my version of copycat Costco double chocolate muffins. But let me show you how you can have bakery style muffins at home whenever you want. These muffins bake up with a perfect brownie like dome top, are fluffy and moist. Who said you can’t have chocolate for breakfast ?!
Bakery Style Chocolate Muffins Ingredients
- Unsalted Butter: Will make the muffins moist and give them a tender crumb.
- All Purpose Flour: Provides structure for the muffins.
- Cocoa Powder: Of course we need cocoa powder in this muffin recipe.
- Granulated Sugar: Adds just the right amount of sweetness to the muffins.
- Brown Sugar: I like using brown sugar in my chocolate recipes as it helps keep them moist.
- Baking Soda: Because we are using natural cocoa powder we need baking soda to give these cupcakes the rise.
- Salt: Balances out the sweetness.
- Eggs: Helps hold the batter together while also providing some moisture to the muffins.
- Sour Cream: These double chocolate muffins are made with sour cream for a super moist muffin.
- Milk: Using whole milk will also give the muffins a light texture.
- Vanilla Extract: Adds a touch of warmness to he batter.
- Chocolate Chips: Melting some of the chocolate chips with the butter helps give them muffins a fudgy texture.
How to make the Best Double Chocolate Muffins?
These muffins are super easy to make and the batter comes together in minutes. You’ll be indulging in these moist and chocolatey chocolate muffins in no time.
- Melt the butter. Place butter and chocolate chips in a microwavable safe bowl, heat until fully melted. Put to the side until cooled.
- Measure out dry ingredients. Sift all of your dry ingredients together in a medium size bowl then whisk to combine.
- Whisk wet ingredients. To the bowl with the melted butter and chocolate, add on the sour cream, eggs, milk, and vanilla together.
- Mix wet into dry. Whisk the wet ingredients into the bowl with the sifted dry ingredients.
- Scoop. Spray non stick baking spray into a 12-cup baking pan. Scoop batter using a medium cookie scoop.
- Bake. Bake at 400 degrees Fahrenheit for 5 minutes then drop the temperature down to 350 degrees. Continue to bake for 16-18 minutes.
- Enjoy. Although these muffins are delicious room temperature, nothing beats a warm chocolate muffins with those melty chocolate chips baked in the batter.
Tips for Baking Muffins
Here are a few tips and tricks to help you get the perfect double chocolate muffins with domed tops each and every time.
- Have all of your refrigerated ingredients at room temperature before starting. This will eliminate the need to over mix.
- How to get a domed muffin top? For those big bakery style muffins, start the muffins out at 400 degrees to get that perfect dome top.
- Why are my muffins so dry? You may have over-mixed the batter. Over-mixing will lead to a dry and crumbly muffins, be sure to mix until all the ingredients just come together.
Looking for more Easy Muffin Recipes?
Check out these Cinnamon Roll Muffins or Lemon Raspberry Muffins.
Best Ever Double Chocolate Muffins
The Best Moist Double Chocolate Muffins are fudgy and have the perfect dome muffin top.
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Servings: 12 servings
Equipment
- 1 Bowl
- 1 Hand Mixer optional
- 1 Stand Mixer optional
- 1 Whisk
Ingredients
- 1/2 cup Butter melted
- 1 cup Semi-Sweet Chocolate
- 2 cups All Purpose Flour
- 1/2 cup Cocoa Powder
- 1 cup Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 Eggs
- 3/4 cup Sour Cream
- 1/2 cup Milk
- 1 teaspoon Vanilla Extract
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a microwavable safe bowl, melt the butter and 1/2 cup of semi-sweet chocolate in 30 second increments until fully melted.
- While the butter and chocolate are cooling. In a separate bowl, sift together the cocoa powder, flour, salt, baking soda, and sugar. Mix to combine.
- Once the butter/chocolate mixture has cooled, mix in the eggs, sour cream, milk and vanilla extract.
- Add the wet ingredients to the bowl with the dry ingredients, fold in 1/4 cup chocolate chips. Stir until fully combined but being careful to no overmix.
- Line a muffin tin lined with muffin liners or spray with non stick baking spray. Scoop the batter into each slot then top with the remaining chocolate chips.
- Bake at 400 degrees Fahrenheit for 5 minutes then drop the temperature down to 350 degrees. Continue to bake for 13-15 minutes or until a toothpick comes out clean.
Nutrition
Serving: 12g
Anonymous
You mention liking to use brown sugar in the recipe but that isn’t listed in the recipe just sugar. Mine did turn dry a bit disappointed.
Fran
Thank you for this recipe! I was looking for something that is similar to the big chain store double chocolate muffins that my kids love. These are such a hit. Delicious every time.
Shannon
Really yummy!! Rich chocolate taste too. The recipe isn’t clear as it never really says when to add the melted butter and chocolate chips, but I figured it out. This makes a lot of batter and would be better suited to 12 jumbo-size muffin cups (which I am buying because these are really good!). I also just mixed in the rest of the chocolate chips, not wanting to bother with sprinkling them on the tops.