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Hi Bold Bakers!
You know those big bakery-style chocolate muffins that are really soft on the inside and just rich with chocolate? Well, you will be happy to know that I have searched long and hard and finally found it — my Bakery-Style Double Chocolate Chip Muffins recipe!
What’s the Best Chocolate For Double Chocolate Chip Muffins?
Semi-sweet or bittersweet chocolate is best! They give you the perfect balance of sweet and rich, deep chocolate flavor. Milk chocolate is more sugar than actual cocoa solids which just won’t serve this recipe well.
Why Did My Muffins Deflate?
Huh, this I’m sure is very rare, however, if your muffins did deflate it might come down to opening the oven while baking. My rule of thumb is DO NOT open the oven within at least the first 15 minutes of baking (or about ¾ way through the time indicated in the recipe), but preferably you would leave it longer. Opening and closing the oven can cause your muffins to fall and collapse.
[ Looking for something other than Chocolate? Try my Best-Ever Blueberry Muffins! ]
Can You Overmix Muffins?
Yes! And this is one of those recipes where you want to err on the side of caution and under mix rather than over mix. Over mixing develops the gluten in the flour and we don’t want that for muffin making. The less you mix, the softer your muffins will be.
How do I store them?
Store the muffins at room temperature in an airtight container. Also, a great trick is to freeze the raw batter in the cupcake lines then you can defrost and bake-off fresh chocolate muffins whenever you want them.
Something like a chocolate chip muffin is best enjoyed within the first 48 hours to have it at its very best. Personally, I ate mine in the first 48 minutes.
Tips and Tricks for Making Bakery-Style Double Chocolate Chip Muffins
- Use bittersweet or semi-sweet chocolate for this recipe so you get an extra rich chocolate muffin
- Freeze the raw batter in the cupcake liners to be baked off fresh anytime
- Just like a pancake batter, just mix until the muffins come together because you don’t want to over mix
- Be careful not to open the oven door during the first 15 minutes of baking (or about ¾ way through the time indicated in the recipe), or the chocolate muffins can deflate
- Eat your muffins within 48 hours to have them at their best
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Try More Muffins!
Watch The Recipe Video!
Best-Ever Bakery-Style Double Chocolate Chip Muffins Recipe
Ingredients
- ½ cup (2 ½oz/71g) all-purpose flour
- ⅓ cup (1 ⅓oz/37g) cocoa powder , unsweetened
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (4oz/115g) bittersweet chocolate chips
- ½ cup (4floz/115ml) oil (canola, veg, sunflower, coconut)
- ⅔ cup (4oz/115g) dark brown sugar
- 2 large eggs , room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (2 ½oz/71g) plain yogurt, room temperature
- ½ cup (3oz/85g) semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12 cup muffin pan with 9 paper liners.
- In a bowl, sieve together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, melt the ⅔ cup chocolate. You can do this gently in the microwave or over a bain-Marie.
- Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla, and yogurt.
- Into the chocolate mixture, fold in the 1/2 cup chocolate chips and the bowl of dry ingredients until just combined. Take care not to over mix this batter as it will toughen the muffins.
- Spoon the batter into the 9 prepared liners, filling them to the top. Top each muffin with a few extra chocolate chips.
- Bake for roughly 17-18 minutes. Take care not to over bake or your muffins will be dry. You want the muffin to still be a little soft when you press on top.
- Once cooled store at room temperature in an airtight container for up to 2 days.
Can i skip the yogurt? Or other options pls?
tried these and were perfect, almost finished an entire batch by myself… these muffins should have a warning label saying ‘highly addictive’
thanks for this recipe!!
Hi Gemma! Thanks for the recipe I made it today they were delicious but the after taste is kinda bitter? Is it normal? I used organic cocoa powder not sure if that might leave an after taste.
Every body is baking this now thanks to the lockdown
Made these today and They are by FAR the absolute best muffins we’ve ever had anywhere Didn’t have yogurt so used sour cream. Going to make another batch to freeze. Thanks Genna
Hi! I cant get hold of bittersweet choc chips but i have bittersweet chocolate. Is it ok? Will it affect the recipe? Tks!
I tried these, made 12 of them, they were wiped off by my family ???????? but I got to eat just one….so I’m making another batch today!! Thanks alot Gemma for the awesome recipe! ❤️
This is a great recipe. Is it ok to double it? Thanks in advance!
Gemma, I wish your recipes for muffins were porportioned for 12 muffins, as muffin tins in America come in 12 and 6 count. If I’m going to pull all the ingredients out to make muffins I would like to fill the tins, rather than leave three of them empty. That said I do love your recipes.
Hi Gemma, I’m thinking of making these.. they look delicious.
But is it okay if I use dark chocolate chunks instead of chocolate chips?