For all you chocolate lovers out there, my Double Chocolate Chip Muffins are the ultimate excuse to eat chocolate for breakfast. They’re light and fluffy and studded with plenty of chocolate chips.
How to make Bakery Style Double Chocolate Chip Muffins
When I think Bakery Style, I think big, so make sure you fill the muffin tin completely full or even slightly over full to get that big muffin top you’re looking for.
You could even make 11 larger muffins with this batter instead of 12, but keep in mind if you put too much batter in the tins the tops may spread into each other.
Chunky sugar on top also helps gives these muffins bakery vibes. Now I’ll admit, I almost forgot to top these with sugar and opened the oven to add the demerara finish after they were already baking for 5 minutes! I do not advise this. Opening the oven too early can make your muffins fall. But it was worth it for that crackly, crispy sugar topping.
Trouble Shooting Why Your Muffins Didn’t Turn Out Right
Keep in mind some essential tips to avoid muffin mishaps. First off, keep the butter, buttermilk and eggs at room temperature. We want a smooth and homogenous batter. No butter clumps here.
Another important step in making sure the batter is smooth is sifting the dry ingredients. I find this especially important with cocoa as it tends to clump up a lot in the container.
As important as it is to have a homogenous batter, don’t be tempted to overmix. I’m sure you know stirring creates gluten formation which will eventually lead to tough and chewy muffins.
As I mentioned above, do not open the oven door too soon. I would let these bake at least 20 minutes before you’re tempted to take a peak. Opening the door too early could cause them to fall.
Variations
- Try half chocolate chips, half nuts, such as walnuts or pecans
- Try milk or white chocolate chips
- Try toffee or peanut butter chips
- Skip the sugar topping and make a simple glaze to top the muffins
More Muffins and Breakfast Treats
- Chocolate Chip Muffins
- Pumpkin Cream Cheese Streusel Muffins
- Cranberry Orange Scones
- Glazed Chai Tea Muffins
- Gingerbread Scones
- Lemon Blueberry Scones
- Pumpkin Pecan Scones
- Apple Crumb Muffins
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Double Chocolate Chip Muffins
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 12–14 muffins 1x
Description
For all you chocolate lovers out there, my Double Chocolate Chip Muffins are the ultimate excuse to eat chocolate for breakfast. They’re light and fluffy and studded with plenty of chocolate chips.
Ingredients
- 1 cup granulated sugar
- 9 tbsp unsalted butter, softened at room temperature
- 1 large egg + 1 yolk, at room temperature
- 1 ½ cups all purpose flour
- ¾ cups cocoa powder (Dutch or natural are fine*)
- 1 ½ tsp instant coffee powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt (½ tsp fine salt)
- 1 ½ cups buttermilk, at room temperature*
- 1 tsp vanilla extract
- 1 ½ cups semisweet or bittersweet chocolate chips
- Demerara, turbinado or other chunky sugar, for topping
Instructions
- Heat oven and prep pan: Preheat oven to 425°F. Line a standard muffin tin with 12 liners.*
- Beat butter and sugar: In the bowl of a standing mixer, beat together butter and sugar over medium speed for 2-3 minutes or until light and fluffy. You can also use a bowl and handheld beaters.
- Add eggs: Scrape down sides of bowl. Add whole egg and mix over medium speed until combined. Add yolk and mix until combined.
- Sift dry ingredients: As wet ingredients are mixing, sift together dry ingredients (flour through salt) into a bowl.
- Mix wet and dry: Stir together vanilla and buttermilk in a liquid measuring cup. Alternately add buttermilk mixture and dry ingredients to butter mixture in 2-3 additions, mixing over low speed until just combined. Stir in chocolate chips. Do not over mix.
- Bake: Using a trigger release scooper or two spoons, scoop batter into prepared muffin tin. Divide evenly among 12-14 muffin cups, depending on the size of muffin you prefer. Bake in preheated oven for 5 minutes, and then lower temperature to 350F. Continue to bake for approximately 15-20 minutes, or until a toothpick inserted into the center comes out clean. I suggest using more than 1 toothpick in case you insert the toothpick into a melted chocolate chip.
- Cool and enjoy: Cool on a wire rack in the tin. After 5-10 minutes, use a small offset spatula to remove muffins from tin and cool directly on rack. Enjoy.
Notes
I used Dutch cocoa in the muffins in the photos. It’s a deeper brown color than natural cocoa. It has a smoother more rich taste, while the natural cocoa has a more acidic, bright taste. I tried this recipe with both types of cocoa, and slightly prefer the Dutch cocoa, but both are great options.
There are several substitutes for buttermilk that work well in this recipe: 1 cup sour cream or plain yogurt + 3oz whole or lowfat milk OR 1 ½ cups whole or lowfat milk + 1 ½ tablespoons of white vinegar
You can make 12 larger muffins or 13-14 smaller muffins. If you’re making more than 1 dozen muffins, you can either bake in two batches back to back, or use two muffin tins at the same time and rotate after about 15 minutes.
Store in an airtight container at room temperature for 2-3 days, or up to a week in the fridge.
Freeze in a ziplock bag for up to 3 months.
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 380
- Sugar: 34g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 57mg
Keywords: double chocolate chip muffins, chocolate muffins, chocolate chip muffins
They look really good!!!
Thanks!!
Haven’t try them YET! Ready or not here I come! ????????
Great! Lemme know how they turn out 🙂
I made these as mini muffins and am gobbling them up right now. I was searching for cranberry chocolate chip muffins when I came across your recipe. Well, why not make these all chocolate, oh my! Putting this one in my recipe box. Yum and thanks!
I’m so happy you enjoyed the recipe, Paula! Thank you 🙂