Chocolate/ Dessert/ Muffins & Quick Breads

Bakery Style Double Chocolate Muffins

December 3, 2013

Bakery-Style Double Chocolate Muffins |

Bakery-Style Double Chocolate Muffins |

Boy, do I love chocolate! In fact, I prefer the chocolaty version of almost any kind of sweet. That’s why right after I shared with you my classic muffins recipe, I knew that the next batch I would try would be chocolaty – with chocolate chips of course.

Bakery-Style Double Chocolate Muffins |

Some of the changes I made to the classic recipe are as follows:

  1. I added cocoa, of course πŸ™‚
  2. I replaced the milk with buttermilk. Chocolate and buttermilk are buddies. Together they create a delicious, moist texture.
  3. I added sugar because the cocoa adds bitterness. Β And because I love sugar.
  4. I increased the amount of eggs and fat due to the larger amount of dry ingredients in this recipe.
  5. I added instant coffee granules, which enhance the flavor of the chocolate. You won’t taste the coffee in the muffins.

Bakery-Style Double Chocolate Muffins |

I can’t stress enough how quick and easy they are to make. Basically, all you need to do is mix all the ingredients together and you are done. I call it dishes-friendly baking. I love that!

These bakery style double chocolate muffins are moist, tall with crunchy top. They are exactly what you need right nowΒ πŸ™‚

Which version do you prefer? The classic vanilla version or the chocolaty one?
I know. It’s hard to choose!

For additional tips on muffin making, check out my post on theΒ classic muffins recipe.

5.0 from 4 reviews
Double Chocolate Muffins
Yields: 12-14 standard size muffins
  • 2 cups (280 grams or 9.8 ounces) all-purpose flour
  • ¾ cup (80 grams or 2.8 ounces) unsweetened cocoa powder
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups (250 grams or 8.8 ounces) granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup butter (57 grams or 2 ounces), melted and cooled
  • ¼ cup canola oil (or vegetable, safflower)
  • 2 teaspoons instant coffee (optional)
  • 1 teaspoon vanilla extract
  • 1 cup (170 garms or 6 ounces) mix of chocolate chips and chunks
  1. Preheat oven to 220C/425F degrees. Butter 12 muffin cups or line them with liner paper.
  2. Melt the butter in a medium bowl in the microwave, and let it cool a bit while you prepare the other ingredients.
  3. In a large bowl sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix. Set aside.
  4. In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules and vanilla extract. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick and lumpy. Add chocolate chips/chunks and stir.
  5. Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 180C/350F. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.
-Muffins are best the same day they are made, but can be stored in an airtight container at room temperature for up to 2 days.
-Muffins can be frozen for up to 2 months.

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  • Reply
    October 4, 2014 at 12:25 am

    I felt like chocolate muffins at 9 at night. I made yours. They are so freakin good. I ate one molten out of the oven with vanilla ice cream, another two warm with Netflix, and I will soon have a nightcap muffin. This leaves 10 for breakfast tomorrow, which should be barely adequate. But seriously, they’re moist and chocolatey, the two hardest qualities to come by in a store-bought muffin, which tend to be flat, stale, and artificial tasting. And the two temperature baking thing for the crispy edges on top–brilliant. Bless you, my child.

    • Reply
      October 4, 2014 at 12:04 pm

      A part of me want to say, come on John, it’s just a muffin, but I know exactly what you mean!!! Desserts are EVERYTHING to me! I’m glad you thought these muffins were amazing and that it made your evening pleasant πŸ™‚ Thank you!

  • Reply
    December 10, 2014 at 1:38 pm

    What kind of chocolate chips/chunks did you use? Dark chocolate? Semi-sweet? They look great! I’m planning on making them for Christmas Brunch this year!

    • Reply
      December 11, 2014 at 5:22 am

      Thank you Katie! All options are great: dark/bittersweet/semi-sweet. Semi-sweet chocolate has lower cacao content and is sweeter than bittersweet chocolate. Just use your favorite πŸ™‚

  • Reply
    March 3, 2015 at 3:45 pm

    Dear Shiran, you are my hero! And this is the first blog I have ever subscribed to just now. I had to laugh out loud reading your “About” section – because I could identify with almost everything… such as studying a subject only to realize you don’t really want to do that later in life and reading the “heavy” literature of recipe books before going to sleep instead :)…brilliantly written. I stumbled upon your muffin recipe because I am picky as hell when it comes to my diet, which is also based on lots of home-made quality sweets, and have searched through half the internet to find out who else has been so critical about a usual home-made muffin. Books and books have been written with numerous recipe variations and the resulting muffins have one thing in common: they are nothing but cake biscuit without a filling.. which means boring and dry. And I don’t want to make up for that by adding bananas and other fruits and vegetables to my choco-muffin, i thought there has to be another way! Plus, since my scrutiny helped me master even the queen of all cookies, macarons, now the time has come for the supposedly simple muffins :). They are not even close to simple though! And I was so happy to read someone else can see those fine differences. Your recipe is the best I could imagine so far. I did reduce sugar by 60g though, as a true chocoholic. I love the combination of butter and oil, since I understood that butter alone doesn’t really keep them moist, but I was reluctant to stuff myself with too much oil either. This is the first batch I have ever made and do not have the wish to throw away immediately :). Instead, I am trying to keep myself from eating three at once. They are excellent. That extra fluffiness of a bakery is still not fully there, that kind of bread structure with slightly bigger but stable spaces in between… but i will put that down to some additives that I am happy not to have to use :). I might leave them in just three mins longer next time though. Other than that, they came out very tall, with those hard peaks just like in your photos, they are incredibly moist and taste of happiness. Thank you so much!!

    • Reply
      March 4, 2015 at 3:20 am

      What a sweet comment Lana! You’ve just made my day, thank you so much! Being a sweet addict and a perfectionist when it comes to my desserts, I’m glad to see that I’m not alone πŸ˜‰ Comments like yours reassure me that quitting my job to do all of this was so worth it! Thanks again!

  • Reply
    June 5, 2015 at 5:32 am

    I was searching the web for the ultimate chocolate muffin recipe and came across your blog! Just baked those babies yesterday and OMG they’re beyond perfect!!! Needless to say you’re officially my hero and your blog the first food blog I ever follow πŸ™‚
    And now I just have to try the rest of those drooling recipes of yours πŸ™‚

    • Reply
      June 8, 2015 at 9:05 am

      Anna, your sweet comment has made my day! Thank you! I hope you’ll enjoy the other recipes as well πŸ™‚

  • Reply
    September 25, 2015 at 12:59 am

    Hi Shiran,
    Just made 2 batches just now and I must say the best chocolate muffins I’ve baked so far. “Awesome Recipe” with all the right ingredients. Thank you!

    • Reply
      September 25, 2015 at 7:33 am

      Thank you so much for your comment, Pam! I’m so glad you like them πŸ™‚

  • Reply
    Rachel B.
    November 15, 2015 at 9:19 pm

    Loved this!! They really hit the crunchy-exterior-chocolate-muffin spot! I subbed whole wheat pastry flour (Bob’s Red Mill) for the flour, so my first batch turned out just a bit dry. For the next batch, I subbed light brown sugar for a 1/4 of the sugar and 1/2 cup lowfat yogurt for half of the buttermilk to increase moisture. Also, I was VERY careful to bake them just until done, almost like brownies. Those ones turned out awesome! Next time I would add a touch more salt (1/4 tsp.?) and perhaps a little more vanilla. And there will definitely be a next time! πŸ™‚ Thanks for this lovely recipe.

    • Reply
      November 16, 2015 at 2:44 am

      Sounds perfect! πŸ™‚ Thank you so much for your comment, Rachel!

  • Reply
    February 10, 2016 at 4:43 pm

    Once again, your recipe was absolutely incredible. I was frightened that they were going to turn out like any old muffin, but I was wrong. I found myself short of one ingredient [ as always] and instead of using the buttermilk I didn’t have, I used kefir and they came out perfect. I am stupendously happy that I came across your blog. Thank you!

    • Reply
      February 11, 2016 at 5:15 am

      I am happy that you came across my blog, too! That’s really sweet of you, thank you so much πŸ™‚ I tried so many recipes until I found this one that I think is just perfect!

  • Reply
    February 24, 2016 at 4:07 am

    Question! Should the coffee be prepared already or just coffee powder? Sorry D:

    • Reply
      February 24, 2016 at 8:38 am

      You don’t need to prepare coffee with water. Use just the powder πŸ™‚

  • Reply
    March 20, 2016 at 1:06 pm

    These are in the oven now I cannot wait to dig in!! Question, should the liquid mixturw be smooth, I think my butter may have split

    • Reply
      March 20, 2016 at 1:36 pm

      Oh my goodness!! 6 stars!!!!!!

      • Reply
        March 22, 2016 at 6:41 am

        Thank you, Joanne! I’m glad it turned out ok!

  • Reply
    April 23, 2016 at 4:12 pm

    What about switching cocoa with melted chocolate? would that make too much difference?

    • Reply
      April 24, 2016 at 6:56 am

      Yes it would, cocoa powder and chocolate bars are completely different products so I recommend sticking to the recipe (which is really good!).

  • Reply
    July 20, 2016 at 11:03 am

    This is the best double chocolate chip muffins I’ve ever made so far. This is definitely my new go to recipe. Thank you so much!

    • Reply
      July 21, 2016 at 3:56 am

      Thank you so much, Ann! πŸ™‚

  • Reply
    August 1, 2016 at 1:27 am

    So good! The best!!!!

  • Reply
    October 8, 2016 at 10:40 am

    Been searching the web, I soooooo have to make these

  • Reply
    March 5, 2017 at 6:54 pm

    I absolutely LOVE this recipe!!! The couple of things i changed was adding another 1/4 cup of sugar because it was still a little too bitter for my liking and only doing 10 minutes after the 3. I guess that really depends on your oven i guess but they came out perfect!! Seriously though this is AMAZING everyone in my family LOVES them!!! Thanks you so much!!!

  • Reply
    April 8, 2017 at 6:42 pm

    Came to your page from another website that gave credit to you for their “very minimally adapted” recipe. The adaptation really was VERY minimal. So, here I sit with the timer telling me to check on my muffins. THANK YOU! Star rating broke or I would give 5!!

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