Best Ever Double Chocolate Chip Muffins

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My bakery-style Best Ever Double Chocolate Chip Muffins are decadent, moist, and fudgy! Cocoa-rich and loaded with chips, this is the indulgent treat you want for a special breakfast, brunch, party, or an afternoon treat.

• Layers of chocolate flavor: Three kinds of chocolate—cocoa powder, melted bittersweet chocolate, and melty chips give this muffin incredible depth.
• Bakery-quality for less: Skip the $5 bakery muffin (and the line!) and make a batch of my rich, chocolate-packed muffins for a fraction of the cost.
• No mixer needed: Quick, no-fuss prep makes this recipe easy enough for weekday mornings.
• Super fast: These chocolate chip muffins are ready to serve in less than 45 minutes.
• Perfect for chocolate lovers! These double chocolate muffins go perfectly with a cup of morning coffee, but they make a great dessert, too!

I know how tempting bakery muffins are—lofty, with craggy, domed tops and that incredibly soft, moist crumb. But as a pro chef, I’m thrilled to share how you can enjoy your own oversized, rich, chocolate chip muffins —made with simple pantry ingredients—fresh and warm from your own oven. Plus, they’re easy to make ahead, so they’re ready whenever you crave them.

My best tip for you here is to use good-quality bittersweet chocolate for melting. This layer of flavor is one of the keys that sets my double chocolate muffin apart. It gives these muffins a more intense flavor than cocoa powder alone, and the bittersweet offsets the semi-sweet chips perfectly. For more intensely chocolate treats, you’ll love my Chocolate Brownie Cookies, Chocolate Brownie Trifle, No Bake Chocolate Pie, and Best Ever Chocolate Cake with Whipped Ganache Frosting.

IMPORTANT NOTE: This recipe was improved and updated on 8/4/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frewuently asked questions, and Pro Chef Tips. 

Table of Contents

• What are Best Ever Double Chocolate Chip Muffins?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Best Ever Double Chocolate Chip Muffins
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Essential Muffin Recipes

Bold Bakers Loved This!

“I tried your Double Chocolate Muffins, and they were perfect. I almost finished an entire batch by myself! These muffins should have a warning label saying ‘highly addictive.” —Rillane

“These are by FAR the absolute best chocolate muffins we’ve ever had anywhere. I’m going to make another batch to freeze. Thanks, Gemma!—Sheila

“I’ve finally tried this recipe after looking at it for two years! These muffins are just so delish—I am so mad at myself for not making them earlier.”—Niyah

What are Best Ever Double Chocolate Chip Muffins?

My Best Ever Double Chocolate Chip Muffins are rich chocolate muffins made with cocoa powder and melted bittersweet chocolate, then studded with chocolate chips for even more flavor and texture. Oversized bakery muffins became popular in American coffee shops during the late 20th century, turning a simple breakfast option into an indulgent, gourmet-level favorite.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Muffin tin
• Muffin cup paper liners
• Sieve
• Microwave-safe bowl
• Whisk
• Spatula

Key Ingredients and Substitutes

All-purpose flour

• All-purpose flour provides the structure for the muffins while still creating a soft crumb.
• Substitutes: For gluten-free muffins, use a 1:1 gluten-free baking blend like my Easy Almond Flour Baking Mix or another gluten-free flour.

Unsweetened cocoa powder

• Cocoa powder gives the muffins their rich chocolate flavor and deep color without adding extra sweetness.
• Substitutes: You can use natural or Dutch-process cocoa powder in this recipe.
  • Note that Dutch-process will give the muffins a darker color and slightly smoother chocolate flavor.

Baking soda

• Baking soda reacts with the yogurt, which creates a lighter crumb and taller bakery-style muffins.

Salt

• Salt balances the sweetness and enhances the chocolate flavor.

Chopped bittersweet chocolate

• Melted bittersweet chocolate adds richness, moisture, and a deep chocolate flavor.
• Use chopped chocolate from a bar, as it will melt more quickly and more smoothly than chips.

Eggs

• Eggs provide structure that helps the muffins rise and hold their shape.
• Additionally, eggs contribute moisture, richness, and flavor.
• For the best results, use room-temperature eggs so that they mix in smoothly.
  • See my guide to getting room-temperature eggs.
• Substitute: For each egg, you can use ¼ cup (2 oz/57 g) plain Greek yogurt.
  • Note that using this substitute will make the muffins slightly denser.

Dark brown sugar

• Dark brown sugar adds sweetness, moisture, and rich caramel notes that complement the bittersweet chocolate.
• No brown sugar, no problem! Make your own with my two-ingredient recipe.
• Substitutes: Use the same amount of light brown sugar if you want a milder molasses flavor.

Vegetable oil

• Vegetable oil creates an exceptionally moist, tender crumb so the muffins stay softer and fresher than those made with butter.
• Substitutes: Use canola oil, avocado oil, or another neutral-flavored oil, or use melted, cooled coconut oil.

Plain yogurt

• Yogurt adds moisture, tenderness, and a slight tang.
• Importantly, the yogurt activates the baking soda for a better rise.
• Substitutes: You can use the same amount of sour cream or Greek yogurt (thin it slightly with milk if it’s very thick).

Vanilla extract

• Vanilla rounds out and enhances the chocolate flavor.
• Substitutes: Use the same amount of Vanilla Bean Paste if you prefer.

Semi-sweet chocolate chips

• Semi-sweet chocolate chips create delightful pockets of melted chocolate throughout the muffins.
• Substitutes: You can also use chopped bittersweet chocolate, dark chocolate chips, milk chocolate chips, or even white chocolate chips or peanut butter chips.

How to Make Best Ever Double Chocolate Chip Muffins

1. Prepare to bake. Preheat the oven to 375°F (190°C). Line 9 muffin pan cups with paper liners and set aside.
2. Mix dry ingredients. In a large bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.

3. Melt the chocolate. In a microwave safe bowl, melt the chocolate in 30-second intervals stirring in between. Allow to cool slightly.

4. Mix wet ingredients. In a separate bowl, whisk together the egg, sugar, oil, yogurt, and vanilla until smooth. Then whisk in the melted chocolate until combined.

5. Finish muffin batter. Fold the dry ingredients into the wet until almost incorporated. Then gently mix in the chocolate chips.

6. Fill muffin cups. Divide the batter evenly between the 9 muffin liners, filling each ¾ of the way. Add extra chocolate chips on top if desired.

7. Bake muffins. Bake for 17-18 minutes or until a toothpick inserted in the center comes out clean.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Don’t skimp on the chocolate. Using cocoa powder delivers an intense chocolate flavor, while the melted chocolate adds richness and moisture, and the chips create pockets of sweet flavor. Using all of them creates a deeper, more complex chocolate taste than either ingredient could achieve on its own.
• Use chopped chocolate for melting. Chocolate chips contain stabilizers that help them hold their shape, but chopped chocolate from a bar melts more smoothly into the batter.
• Use room temperature ingredients. Bring the eggs and yogurt to room temp before using—they’ll combine more easily and help create a smoother batter that helps create an even rise.
• No overmixing! Mix just until the muffins come together. Overmixing will activate the gluten and make the muffins tough.
• Use 9 muffin cups. If you’re using a 12-cup pan, don’t stretch the batter to fill all of the cups. Filling the 9 cups ¾ full will give you taller, bakery-style muffins.
• Add chips to the top of the muffin. This is optional, but saving some chips to sprinkle on top of the muffins before baking gives them a photo-shoot-ready look.
• Keep the oven door closed. 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), because this can affect the rise.
• Enjoy fresh. For the best texture and flavor, enjoy your muffins within two days, or freeze them.

Make-Ahead and Storage Instructions

Make-ahead tips

• To freeze unbaked muffins, divide the batter among the paper liners in the muffin pan, wrap the pan well, and freeze for up to two months.
  • When you’re ready to bake, place the frozen muffin pan directly in the preheated oven and bake as directed, adding a few extra minutes to the baking time as needed, until a toothpick inserted in the center comes out clean.
  • You can also divide the batter among the paper liners and freeze in the muffin pan until solid. Once frozen, transfer the batter-filled liners to a freezer-safe container or zip-top bag for up to two months. When you’re ready to bake, place the frozen liners back into a muffin pan and bake from frozen, adding a few extra minutes to the baking time.

How to store leftovers

• Store leftover muffins in an airtight container at room temperature in an airtight container for up to two days.
• For longer storage, let them cool completely, wrap them individually, and place them in a freezer bag or freezer-safe container, and freeze for up to two months.
  • Thaw in the fridge overnight and refresh in a low oven.

FAQs

Can I make these chocolate chocolate chip muffins gluten-free?

• Yes, you can make these chocolate chocolate chip muffins gluten-free.
• For gluten-free muffins, substitute a 1:1 gluten-free baking blend like my Easy Almond Flour Baking Mix or another https://www.biggerbolderbaking.com/best-gluten-free-flours/.

Is it possible to make these double chocolate muffins without eggs?

• Yes, you can make these double chocolate muffins without eggs.
• For each egg, you can use ¼ cup (2 oz/57 g) plain Greek yogurt instead.
  • Note that using this substitute will make the muffins slightly denser.

Why should I use cocoa, melted bittersweet chocolate, and semi-sweet chips in this muffin recipe?

• In this muffin recipe, each chocolate ingredient adds a unique flavor and texture to give these chocolate muffins their exceptional taste
  • Cocoa powder contributes intense chocolate flavor and rich color.
  • Melted bittersweet chocolate adds moisture, richness, and deep chocolate notes.
  • Chocolate chips create pockets of melty chocolate throughout the muffins.

What mix-ins work well in these double chocolate chocolate chip muffins?

• To add a flavorful mix-in without making these double chocolate chocolate chip muffins too heavy, try one of these mix-in ideas:
• Add  ¾ cup (3 3/4 oz/106 g) of toasted, chopped walnuts or pecans to the batter.
• Fold in ¾ cup (3 3/4 oz/106 g) of fresh raspberries.
• Mix in 1 tablespoon of finely-grated orange zest.

How do I make sure my chocolate chip muffins are not dry?

• To ensure your chocolate muffins are not dry, measure your flour carefully. For the most precise measurement, use a kitchen scale.
• Mix until the dry ingredients are just combined.
• Bake the muffins just until a toothpick inserted in the center comes out clean.

Why didn’t my muffins rise well?

• My rule of thumb is DO NOT open the oven within at least the first 15 minutes of baking (or about three-quarters of the way through baking time).
• Opening and closing the oven can cause your muffins to fall and collapse.

Can I make this recipe in a loaf pan?

• Yes, you can make this recipe in a loaf pan.
• Grease an 8½ x 4½-inch (21½ x 11½ cm) loaf pan or line with parchment paper.
• Add batter, and bake at 350°F (180°C) for 50–60 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs,
• If it starts to brown too quickly, tent with aluminum foil.

More Essential Muffin Recipes

• Best Blueberry Muffins
• Applesauce Muffins
• Healthy Bran Muffins
• Classic Banana Nut Muffins
• Lemon Poppy Seed Muffins

IMPORTANT NOTE: This recipe was improved and updated on 8/4/2026, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, answers to the most frewuently asked questions, and Pro Chef Tips. 

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