Bakery-Style Double Chocolate Chip Muffin Recipe

This Bakery-Style Double Chocolate Chip Muffin Recipe is so good it’s on constant repeat at my house.

Moist, tender chocolate cake like muffins loaded with chocolate chips!

Love muffins? Looking for blueberry muffins? Here are some of my favorite blueberry muffin recipes: Nana’s Gluten Free Lemon Blueberry Muffins From Scratch, Easy Gluten Free Blueberry Muffins and Paleo Orange Blueberry Muffins.

why i love these double chocolate chip muffins

• These delectable, rich muffins are a chocolate lover’s dream come true. Good stuff!

• This is the tastiest chocolate muffin recipe and so easy! It literally takes a few minutes to whip up.

• These muffins are incredibly rich, ultra chocolate-y, and chock full of chocolate chips.

• You can whip up the batter before you go to bed, and treat yourself to a great breakfast in the morning.

• They taste like Costco double chocolate muffins but so much better. Also not giant chocolate muffins like Costco, but the perfect size.

• It’s an easy chocolate chocolate chip muffin recipe that everyone loves! Especially if you’re a fan of chocolate!

• Skip the bakery section and make your own Bakery-Style Double Chocolate Chip Muffin Recipe!

ingredient notes

• Vegetable oil – Using vegetable oil instead of butter keeps these muffins nice and moist. Use your favorite brand. You could also use a light olive oil or canola oil. As long as the oil doesn’t have too strong a flavor, you’re good.

• Eggs – Use large eggs and make sure they’re room temperature for best results.

• Milk– I recommend using whole milk for the best flavor, and also make sure it’s room temperature.

• Sour Cream – One of the secrets to moist muffins and make sure it’s room temperature. You can substitute an equal amount of Greek yogurt.

• Chocolate – Both cocoa powder and semi-sweet chocolate chips are added to these double chocolate muffins. I recommend using a very good quality chocolate brand for both the cocoa and chocolate chips for the best chocolate flavor. If you want to you can make them chocolate chunk muffins using chocolate chunks instead of chips.

(Scroll for recipe with full ingredients list and nutrition information.)

how to make these muffins

• Step 1 – Preheat oven to 425°F (you will be turning it down after 5 minutes of baking). Line a 12-count muffin pan with tulip style cupcake liners. (A regular sized muffin tin is fine.) Set aside.

• Step 2 – In a large bowl, whisk the flour, white sugar, salt, cocoa powder and baking soda together until thoroughly combined. Mix in 1 cup of the chocolate chips. Set aside.

• Step 3 – In a separate bowl, whisk the eggs, sour cream, oil, milk and vanilla extract until combined. Add the wet ingredients to the dry ingredients/cocoa powder mixture and gently stir until combined. I like using a wooden spoon. Do not overmix.

• Step 4 – Spoon the batter into the prepared muffin cups or your muffin pan. Use the remaining 1/4 cup of chocolate chips to add a few on top of each muffin before baking. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F, and continue to bake for 20 minutes or until a toothpick inserted in center of muffin comes out clean. Allow to cool 10 minutes. Muffins taste best served fresh on the same day, but you can store them at room temperature in an airtight container for up to 5 days.

quick tips

• Use good-quality chocolate chips or chocolate chunks and cocoa powder.  I really like Ghiradelli premium baking cocoa.

• Do not over-mix the batter.  Mix just until combined, so the muffins are not tough.

• Start checking the muffins for doneness at 17 minutes.  Do not overbake.

• You can customize the flavor with the type of chocolate chips you add. White chocolate chips or even peanut butter chips would be a fun twist on the original.

• Make them giant muffins! If you want them to look like the double chocolate Costco muffins, simply double the recipe and bake them in a Costco-sized muffin tin with jumbo muffin liners. Baking time would increase to 30 minutes or when a toothpick inserted in the middle comes out clean.

frequently asked questions

How to store muffins – Store your double chocolate muffins in an airtight container at room temperature for 2 to 3 days. Or you can freeze these decadent chocolate muffins in an airtight container or freezer bag for up to 3 months.

What’s the difference between a muffin and a cupcake? Muffins usually have less sugar and fat and are considered a little healthier than cupcakes. Muffins can be eaten for breakfast or a snack. Cupcakes are are usually piled high with frosting or a glaze, so they are definitely a dessert.

Can I make this Chocolate Muffin recipe ahead of time? Yes you can! The muffin batter can be made the night before and stored in the fridge overnight. Then all you have to do is scoop the batter into the muffin pan and bake the chocolate muffins in the morning. So easy!

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