Prep these amazing chocolate muffins in 10 minutes with everyday ingredients! Double chocolate chip muffins are moist, tender and packed with chocolate flavor and melty chocolate chips. Includes tips for making tall bakery style muffins! 

chocolate muffins with chocolate chips in metal muffin pan

I am pumped to be adding a chocolate muffin recipe to our muffin collection. I really do love muffins because I consider them an anytime food. Breakfast, snack, late night snack, they are perfect anytime.

After testing and retesting this recipe and 60 muffins later, I nailed the most perfect moist chocolate muffin with nice, domed tops. 

Why These Are The Best Chocolate Muffins

  • Packed with chocolate flavor
  • Everyday ingredients prepped in 10 minutes
  • Can use any type of chocolate chips (regular, mini, chunks, semi-sweet, milk, dark chocolate)
  • Moist, soft muffins with tender crumb
  • Tall and domed muffins tops (bakery style!)
chocolate muffin cut in half to show melty chocolate chips in metal muffin pan

Ingredients

These simple ingredients make the best chocolate muffins! Keep scrolling to get the full measurements and instructions in the recipe card below.

  • all purpose flour: flour is necessary to build structure
  • cocoa powder: adds intense chocolate flavor
  • granulated sugar: adds sweetness and flavor
  • baking powder and baking soda: helps to leaven and lift the batter
  • salt: just a pinch to balance the sweetness and enhances the other flavors
  • eggs: binds the batter together by providing structure
  • buttermilk: adds fat, moisture and flavor
  • vegetable oil: adds fat and moisture 
  • vanilla extract: adds flavor
  • chocolate chips: the star of double chocolate muffins! I used a combination of regular and chunk semi-sweet chocolate chips. 

How to Properly Measure Flour

The most accurate way to measure flour is to use a kitchen scale, weighing it in grams. 

If you don’t have a kitchen scale, follow this method. 

  • Aerate the flour with a whisk or spoon. Flour becomes heavy and compact as it sits. Aerating is the same as fluffing the flour, but not the same as sifting it. Do not sift the flour unless the recipe specifically calls for it.
  • Use a spoon to sprinkle the flour into the measuring cup. Do not tap the cup against the counter, as this will compact the flour.
  • Use the back of a butter knife to level off the excess.
chocolate muffins with bite removed

How to Make Double Chocolate Chip Muffins

  1. In a mixing bowl combine all the dry ingredients
  2. In a larger mixing bowl combine all the wet ingredients
  3. Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, fold in half the chocolate chips
  4. Cover the bowl with a towel and allow the batter to rest for 15 minutes. Preheat the oven to 425ºF.
  5. For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! You’ll add about 6-8 heaping tablespoons of batter to each well.
  6. Press the remaining chocolate chips on top of the muffins and sprinkle with sanding sugar. 
  7. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 12-14 minutes. 
every other hole in muffin pan filled with chocolate batter

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a domed shape.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’ve heard but it’s important in helping the muffin gain that height.

4. FILL EVERY OTHER MUFFIN CUP

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

double chocolate chip muffin on white plate on white background

How to Make Gluten Free Chocolate Muffins

I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

Storing & Freezing Chocolate Muffins

To store this muffin recipe, make sure your baked muffins are completely cooled before you store or freeze them! You can store these muffins in an airtight container at room temperature for 3 or 4 days.

You can also freeze these in a freezer safe container. I like to wrap mine two at a time, end to end, in plastic wrap and store my wrapped muffins in a freezer zip lock bag. You can thaw them individually to satisfy a sweet tooth whenever you want to! To thaw, you can leave them out on your kitchen counter or heat them in the microwave for 15-second intervals until they’re thawed completely.

a double chocolate chip muffin cut in half showing melty chocolate chips inside on white plate on white background

Total Time Required

  • 10 minutes to prep the batter
  • 15 minute rest (this helps produce domed tops!)
  • Bake for 7 minutes at 425ºF
  • Bake for 12-14 minutes at 350ºF
  • 20-30 minutes to cool

Tips for Making Chocolate Muffins

  • Measure the flour using the spoon and level method.
  • For best results, make these double chocolate muffins with buttermilk. This recipe has not been tested with whole milk, skim milk or a milk alternative. 
  • Allow the batter to rest for 15 minutes. 
  • Top the muffins with lots of chocolate chips and sanding sugar for a true bakery style muffin. 
  • Bake at a higher temperature initially to cause the muffins to rise quickly. 
chocolate muffin on black wire rack with more muffins in the background

More Chocolate Desserts

Chocolate Muffin Recipe

4.70 from 20 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Additional Time: 30 minutes
Total Time: 1 hour
Yield: 12 muffins
Prep these amazing chocolate muffins in 10 minutes with everyday ingredients! Double chocolate chip muffins are moist, tender and packed with melty chocolate chips.

Ingredients

  • 2 cups all purpose flour, 240 grams
  • cup natural unsweetened cocoa powder
  • 1 cup granulated sugar
  • 3 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 2 large eggs
  • 1 cup buttermilk
  • cup vegetable oil
  • 1 tsp vanilla extract
  • 1 ½ cups semi-sweet chocolate chips, divided (I used regular and chunks)

Instructions
 

  • In a mixing bowl combine the flour, cocoa powder, granulated sugar, baking powder, baking soda and salt. Stir with a spoon to combine and set aside.
  • In a larger mixing bowl combine the eggs, buttermilk, vegetable oil, and vanilla extract. Stir to combine with a spatula or beat with electric mixer on low for 30 seconds. 
  • Gradually mix in the dry ingredients, mixing just until combined. Using a spatula, fold in 3/4 cups of the chocolate chips. The remaining chocolate chips will be added to the tops of the muffins. The batter will be very thick!
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • For bakery style muffin tops, line a 12 count muffin pan with 6 muffins liners, meaning you’ll only fill every other muffin well with batter. Filling every other well allows the muffins to spread and dome without running into each other. Fill the liners to the top with batter. Yes – to the top! Use a butter knife to smooth the tops of the muffins if lumpy.
  • Press the additional 3/4 cup of chocolate chips on top of the muffins and sprinkle with sanding sugar. 
  • Place one pan in the center of the oven and bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 12-14 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. Repeat with the remaining batter, making sure to bump the temperature back up to 425ºF.

Notes

Feel free to use semi-sweet, milk or dark chocolate chips.
I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.
Cuisine: American
Course: Breakfast
Author: Beth
Calories: 307kcal, Carbohydrates: 48g, Protein: 6g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 382mg, Potassium: 262mg, Fiber: 4g, Sugar: 26g, Vitamin A: 89IU, Calcium: 110mg, Iron: 3mg
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