Chocolate/ Dessert/ easy/ Muffins & Quick Breads/ no mixer/ quick

Bakery Style Double Chocolate Muffins

February 3, 2018

These are the best chocolate muffins you’ll ever have. Super chocolatey, moist yet dense, with crunchy tops. They look and taste just like the ones in the bakeries. You won’t need any other recipe! 

The Ultimate Chocolate Muffins

Best Chocolate Muffins Ever

After the first time I made these muffins, I knew that my search for the ultimate chocolate muffins was over. These have everything you’d want in a good old muffin, crunchy tops and to-die-for chocolate flavor. I tried dozens of recipes before, but none of them were good as this one.

The Ultimate Chocolate Muffins

Ingredients

I played with my classic muffins recipe, until I got the ingredients just right. I added sugar because the cocoa adds bitterness, and because I love sugar. I used buttermilk, because chocolate and buttermilk are buddies, and together they create a delicious, moist texture. If you use milk instead of buttermilk, the muffins will be less moist. I increased the amount of eggs and fat due to the larger amount of dry ingredients in this recipe, and I added instant coffee granules, which enhances the flavor of the chocolate, but you can leave it out. You won’t taste the coffee in the muffins.

The Ultimate Chocolate Muffins

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

Some of you have asked me what kind of pan I use for these muffins. I have 2 pans – jumbo and standard, and I love them! The quality is amazing. Click here to get it.


5.0 from 26 reviews
Bakery Style Double Chocolate Muffins
Yields: 12-14 standard size muffins
 
Ingredients
  • 2 cups (280 g/10 oz) all-purpose flour
  • ¾ cup (80 g/2.8 oz) unsweetened cocoa powder
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1¼ cups (250 g/8.8 oz) granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • ¼ cup butter (55 g/2 oz), melted and cooled
  • ¼ cup canola oil (or vegetable, safflower)
  • 2 teaspoons instant coffee, optional
  • 1 teaspoon vanilla extract
  • 1 cup (170 g/6 oz) mix of chocolate chips and chunks
Instructions
  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.
  6. 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, or, they can be frozen for up to 2 months.

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81 Comments

  • Reply
    John
    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
      Shiran
      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 🙂 Thank you!

  • Reply
    Katie
    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
      Shiran
      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 🙂

  • Reply
    Lana
    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
      Shiran
      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 😉 Comments like yours reassure me that quitting my job to do all of this was so worth it! Thanks again!

  • Reply
    Anna
    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 🙂
    And now I just have to try the rest of those drooling recipes of yours 🙂

    • Reply
      Shiran
      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 🙂

  • Reply
    Pam
    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
      Shiran
      September 25, 2015 at 7:33 am

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

  • 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! 🙂 Thanks for this lovely recipe.

    • Reply
      Shiran
      November 16, 2015 at 2:44 am

      Sounds perfect! 🙂 Thank you so much for your comment, Rachel!

  • Reply
    Susanna
    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
      Shiran
      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 🙂 I tried so many recipes until I found this one that I think is just perfect!

  • Reply
    KC
    February 24, 2016 at 4:07 am

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

    • Reply
      Shiran
      February 24, 2016 at 8:38 am

      You don’t need to prepare coffee with water. Use just the powder 🙂

  • Reply
    Joanne
    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
      Joanne
      March 20, 2016 at 1:36 pm

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

      • Reply
        Shiran
        March 22, 2016 at 6:41 am

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

  • Reply
    Beatrice
    April 23, 2016 at 4:12 pm

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

    • Reply
      Shiran
      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
    Ann
    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
      Shiran
      July 21, 2016 at 3:56 am

      Thank you so much, Ann! 🙂

  • Reply
    Natalie
    August 1, 2016 at 1:27 am

    So good! The best!!!!

  • Reply
    Tracey
    October 8, 2016 at 10:40 am

    Been searching the web, I soooooo have to make these

  • Reply
    Sabrina
    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
    Anita
    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!!

  • Reply
    Ella
    July 18, 2017 at 4:25 pm

    Most beautiful muffin recipe I have ever tried, so sweet and chocolatey and delicious, thank you so much for sharing, can’t wait to try many more recipes!

  • Reply
    Shannon
    September 3, 2017 at 10:27 pm

    I was looking for a recipe for a triple chocolate muffin after binge buying them from a local bakery far too often and for far too much money- but they were so good. I found this recipe while doing an online search. I used this recipe several times now…for household consumption and for potluck breakfasts at the office. They are always a success. Thank you for clear, concise instructions!

    • Reply
      Shiran
      September 4, 2017 at 1:49 pm

      Thank you so much, Shannon!

  • Reply
    Paupau
    September 10, 2017 at 10:56 am

    Thank you so much for this recipe. I have been looking for chocoolatey-moist-muffin recipes all over and I am going to go with this one. I find your the measurements here also easy to follow and convert to European measurements.

  • Reply
    Aditi
    October 31, 2017 at 2:44 am

    I just made this recipe and it tastes out of the world. Thanks for sharing this recipe ?

  • Reply
    Suzzannemarie
    November 17, 2017 at 2:31 pm

    oh oh- now you did it- I’m gonna lose those 25 pounds I lost! I’m totally addicted to chocolate- in fact I make skincare with chocolate so every time I make another formula my chocolate craving kicks in. I live 8,000 feet above sea level so I had to add a tablespoon or two of extra liquid or it would not come together. I was worried because it was so thick. They came out beautiful and so tasty- love the crunch on top. I didn’t know what to do with the extra buttermilk in my fridge- BRAVO. Just for kicks I added a teaspoon of chai tea to it and WOW. Best chocolate muffins I ever had. Thanks for sharing.

    • Reply
      Shiran
      November 19, 2017 at 4:20 am

      I’m so glad! Thank you so much for your comment!

  • Reply
    Catherine
    December 25, 2017 at 6:24 pm

    Can I skip buttermilk or use replacement ?

    • Reply
      Shiran
      December 26, 2017 at 9:59 am

      Hi Catherine, buttermilk is my favorite, but sour cream is great too.

  • Reply
    Michal
    January 11, 2018 at 1:47 am

    Wow, they looks amazing and so yammi! I’ll have to try them soon 🙂
    Just one question: what is buttermilk exactly and what can I use as buttermilk here in Israel???

    • Reply
      Shiran
      January 11, 2018 at 10:51 am

      Thanks Michal! You can use Rivion (ריוויון) instead.

  • Reply
    Rosemina
    March 1, 2018 at 4:38 pm

    How much sour cream shall I use in place of buttermilk?

    • Reply
      Shiran
      March 5, 2018 at 6:25 am

      Hi Rosemina, use the same amount as the amount of buttermilk (1 cup).

  • Reply
    Dipali
    March 15, 2018 at 8:41 am

    Hi Shaitan. I am badly allergic to eggs. What can I use as a replacement?

    • Reply
      Shiran
      March 16, 2018 at 1:06 pm

      I don’t have a lot of experience baking without eggs, I’m sorry. You can always google it 🙂

  • Reply
    Jocelyn
    March 17, 2018 at 6:30 am

    These were by far the best muffins i’ve made, and i’ve been in search for the perfect muffin recipe for a while. Crusty tops with a soft cake-like texture in the middle. I did reduce the sugar by about a 1/3rd because hubby is trying to cut down on sugar, and used white chocolate chips (these were all I had in the pantry), but I’m very happy with how they turned out. Thank you very much!

  • Reply
    Liv
    March 19, 2018 at 10:17 am

    I have never commented on a recipe post before. Even if I totally loved the recipe. But these… I… I think I’m in love.

    They came out of the oven 10 minutes ago and I’ve already eaten 2.5 (my toddler stole the other .5)

    I made the mistake of sending a photo of them to my husband. I had to then inform him that there won’t be any left when he gets home. THESE ARE AMAZING!!

    Oh, and I used 1/2 a cup of butter and no oil. Because butter is life.

    Thank you for an amazing recipe!!!!

    • Reply
      Shiran
      March 19, 2018 at 2:11 pm

      I can’t blame you for using butter! 🙂 That’s the sweetest comment ever, thank you so much!!!

  • Reply
    Esther
    March 21, 2018 at 5:09 pm

    These were great!!!!!!! For my next batch I’ll use half white and half brown sugar.

  • Reply
    Joanne
    April 9, 2018 at 3:11 pm

    Quickly whipped up a batch of these delicious muffins before my in-laws came over for coffee as I had all the ingredients in-house! Put them in lovely ‘bakery’ cups and voila, were they impressed! Made the recipe exactly as written but I had some peanut m&m’s left from Easter and put one in the middle of each muffin as a surprise! So very chocolaty, moist and scrummy! Thank you for my new go-to muffin recipe!

  • Reply
    sarah
    April 18, 2018 at 6:16 am

    hi you’ve given conversion weights for the American cup measures, but the buttermilk only has the cup measurement. What would that be in millilitres? With so many good reviews i dont want to get anything wrong!!

    • Reply
      Shiran
      April 18, 2018 at 6:21 am

      Hi Sarah, one cup equals 240 ml, 1 teaspoon – 5ml, 1 tablespoon – 15ml.

      • Reply
        sarah
        April 18, 2018 at 6:45 am

        Lovely thank you, cant wait to bake them

  • Reply
    Kelly
    May 1, 2018 at 10:22 am

    I want to make these but I need them to be the Jumbo bakery style muffins. How would I go about adjusting the baking time to still get the same result?

    • Reply
      Shiran
      May 3, 2018 at 5:16 am

      Hi Kelly, all pans are slightly different in size, but it should be ready when a toothpick inserted into the center of the muffin comes out clean, about 25-30 minutes.

  • Reply
    Shinzu Eden
    May 3, 2018 at 11:21 pm

    Thank you so much for the recepie Shiran! I follow all according to your recipe and it turns out AMAZING! The muffin is very moist and chocolaty. I baked for my son’s birthday party, and everyone loves it! Btw, I’m a newbie in baking and your recipe definitely a keeper. Thanks again!

  • Reply
    ענת
    May 6, 2018 at 3:50 pm

    היי 🙂
    מאיפה אני משיגה buttermilk? רוויון?

    • Reply
      Shiran
      May 7, 2018 at 8:40 am

      Yes, use Rivion 🙂

  • Reply
    Li
    May 16, 2018 at 9:00 pm

    Prior to this I have been buying double choc muffins at my supermarket but I decided to give this a go. NO REGRETS whatsoever, this is the best recipe ever!!! I didn’t have buttermilk so I just added 1 teaspoon of white vinegar to 1 cup of milk. The muffins are still so good the day after. Everyone enjoyed it so much and the muffins were so easy to make. Thank you so so much! 🙂

  • Reply
    Athena
    May 23, 2018 at 4:17 am

    Hello! I want to make these but I have a problem! How can I substitute buttermilk and please don’t say sour cream because we don’t have any of them in my country ? thank you!

    • Reply
      Shiran
      May 24, 2018 at 4:27 am

      Hi Athena, here’s a good buttermilk substitute: Take 1-cup measuring cup and pour in 1 tablespoon of white vinegar or fresh lemon juice. Add milk until it reaches one cup. Stir and let sit for 5 minutes. It will look curdled and that’s fine. That’s your buttermilk.

  • Reply
    Margie
    May 25, 2018 at 4:17 pm

    The best and moist chocolate muffins I ever made thanks to your recipe. Everybody I baked them for just loved them. Sometimes I serve them with some vanilla ice-cream at the side or some vanilla custard, very yummy that way too.

  • Reply
    Kylie Cheung
    June 24, 2018 at 11:44 am

    Made half the recipe as it’s just my partner and I. I should’ve just made the full batch as it’s the tastiest and moistest muffin I made yet.? I will be using this recipe again and now I’m about to look through more of your recipes. Thanks for sharing ?

  • Reply
    Amiee
    July 2, 2018 at 7:19 am

    How much baking soda would you use if you have no baking power??

    • Reply
      Shiran
      July 2, 2018 at 2:44 pm

      Hi Amiee, baking soda can’t be replaced with baking powder in this recipe, so you’ll need to use baking powder.

  • Reply
    Emma
    August 2, 2018 at 11:18 pm

    I’ve been baking with my 5 year old daughter lately, and by special request we looked up a recipe for double chocolate muffins and came across yours. These were SO delicious! I probably overbaked them by a minute and they were still so good. The family loved them. Thank you! 🙂

  • Reply
    Elmarie Reinke
    August 3, 2018 at 7:39 am

    Definitely 5/5 for these delicious and moist Chocolate Muffins.

  • Reply
    Tiffiny
    September 2, 2018 at 10:21 pm

    How long would I bake if I made jumbo sized muffins?

    • Reply
      Shiran
      September 3, 2018 at 9:38 am

      It depends on the size of the muffin pan, so keep an eye on it. Instead of baking at 350F for 12-17 minutes, bake for 22-25 minutes.

  • Reply
    Zena
    September 17, 2018 at 9:45 pm

    Just baked these, turned out delicious and just as the recipe said. Thank you!

  • Reply
    Maren
    September 26, 2018 at 10:18 am

    Hi. Can’t wait to try these!
    Is the temperature set for a conventional or a fan oven? Many thanks

    • Reply
      Shiran
      September 30, 2018 at 9:26 am

      Hi Maren, it’s for a regular oven.

  • Reply
    Stephanie
    October 4, 2018 at 8:41 am

    amazing! thank you!

  • Reply
    Garfield
    October 14, 2018 at 12:55 pm

    Best chocolate muffins ever!
    I chose these because my wife doesn’t like chocolate muffins or even chocolate chip muffins. I thought the cats and I would enjoy muffins with our morning coffee, and she would make cereal for herself. I was wrong. She loved them.
    My substitutions: applesauce instead of oil and sea salt caramel chips. I added the chips to the dry ingredients to avoid over mixing. I added 2 tablespoons (30 ml) of white vinegar to 1 cup of milk to make buttermilk.

  • Reply
    Shantila
    October 17, 2018 at 8:23 pm

    Hi these look absolutely divine, I love how the batter has a really dark, ooey chocolate colour. Did you use Dutch process cocoa powder or just normal unsweetened cocoa powder?

    • Reply
      Shiran
      October 20, 2018 at 12:31 pm

      I use Dutch process cocoa powder.

      • Reply
        Lala
        November 9, 2018 at 10:08 pm

        It would be useful to mention this important point in the recipe!

        • Reply
          Shiran
          November 10, 2018 at 4:33 am

          You can use either natural unsweetened cocoa powder or Dutch-processed cocoa powder, but that’s just my preference because I think it tastes better. Usually when a recipe doesn’t mention the kind of cocoa powder, you can use both.

  • Reply
    Cat;s wife
    October 29, 2018 at 5:16 pm

    Made them they were super duper rich and moist. I couldn’t finish one. LOL! My wife didn’t have that same problem she ate one and then wanted to take one to work. LOL! Great muffins. I will eat my other half later tonight with some ice cream.

  • Reply
    Julie
    November 4, 2018 at 12:54 am

    Have to agree with everyone- these are great!

  • Reply
    Ulitka
    November 19, 2018 at 4:35 am

    Dear Shiran,
    Thank you for this wonderful recipe! My muffins came out wonderful! Yesterday I also baked your apple bread but without caramel topping, it also came out outstandingly delicious and was gone in 20 minutes. I your fan now!

    • Reply
      Shiran
      November 20, 2018 at 11:46 am

      I’m so glad you like my recipes, Ulitka! Thank you so much!

  • Reply
    Madeline
    November 23, 2018 at 7:44 pm

    These were great! I was craving something with chocolate and raspberry and chanced your recipe and I’m very happy I did! I did double the vanilla, add a tablespoon of cold coffee, did half milk and half sour cream, used dark chocolate chips and swirled in raspberry jam and these are glorious. Will definitely use this recipe again! Thank you!

  • Reply
    Michael Brooks
    December 11, 2018 at 2:28 pm

    Hi Shiran just started baking and made your double_chocolate muffins they are Devine so yummy
    Thanks mick

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