Breakfast, Gemma's Best Recipes

Gemma’s Best-Ever Bakery-Style Double Chocolate Chip Muffins

4.89 from 54 votes
Bakery-style muffins are BIG muffins with BIG & BOLD flavor — and this Bakery-Style Double Chocolate Chip Muffins recipe is my Best-Ever!

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.

Bakery-Style Chocolate Chip Muffins baked, showing chocolate texture and chocolate chips on top.

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 20 minutes of baking, 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.

Top-down view of my Best-Ever Chocolate Chip Muffins, a bakery-style muffin that has loads of chocolate and chocolate chips.

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.

A cross-section of my Best-Ever Bakery Style Chocolate Chip Muffins recipe after it has been finished and baked, showing inner texture.

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 20 minutes of baking or the chocolate muffins can deflate
  • Eat your muffins within 48 hours to have them at their best

Don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

Best-Ever Bakery-Style Double Chocolate Chip Muffins Recipe

4.89 from 54 votes
Bakery-style muffins are BIG muffins with BIG & BOLD flavor — and this Bakery-Style Chocolate Chip Muffins recipe is my Best-Ever!
Author: Gemma Stafford
Servings: 9 Muffins
Prep Time 20 mins
Cook Time 18 mins
Bakery-style muffins are BIG muffins with BIG & BOLD flavor — and this Bakery-Style Chocolate Chip Muffins recipe is my Best-Ever!
Author: Gemma Stafford
Servings: 9 Muffins

Ingredients

  • ½ cup (2 ½oz/71g) all-purpose flour
  • cup (1 ⅓oz/37g) cocoa powder , unsweetened
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup (4oz/115g) bittersweet chocolate chips
  • ½ cup (4floz/115ml) oil (canola, veg, sunflower, coconut)
  • cup (4oz/115g) dark brown sugar
  • 2 large eggs , room temperature
  • 2 teaspoons vanilla extract
  • 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.

Recipe Notes

Pour the raw batter into the liners and pop into the freezer. Then when you want fresh, warm muffins defrost the batter and bake as instructed in the video. 

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Comments & Reviews

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Inahpaez
Guest
Inahpaez
1 month ago

Can i skip the yogurt? Or other options pls?

Riliane
Guest
Riliane
1 month ago

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!!

Sdlegler
Member
Sdlegler
1 month ago

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

Member
Moughnay
1 month ago

This is a great recipe. Is it ok to double it? Thanks in advance!

Qrystalize
Member
Qrystalize
29 days ago

Hi! I cant get hold of bittersweet choc chips but i have bittersweet chocolate. Is it ok? Will it affect the recipe? Tks!

Roma
Guest
Roma
30 days ago

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! ❤️

Shweta
Guest
Shweta
21 hours ago

I baked the muffins and they were yummy. They did rise well and I baked them at 170 degrees since my oven is too hot. Not sure why they cracked in the middle while unmoulding? Could it be because I didn’t use muffin liners? I had greased the moulds before baking.

JulesK
Member
JulesK
5 days ago

My new favourite muffin recipe. I’ve made these twice now and everyone loves them. I made my second batch slightly smaller for lunch box fillers but it didn’t affect the outcome at all. Thanks Gemma 😊

Member
Jyotsna Godbole
6 days ago

The BEST ever chocolate chip muffin !!!!

Member
Alpa Shah
7 days ago

Hi Emma, I have a fan oven, can I bake on 195 degrees centigrade? Can you give a recipe without eggs?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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