Bakery-Style Double Chocolate Muffins

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These are the best chocolate muffins you’ll ever have. They’re super chocolatey, moist, and cakey yet have great structure and perfect crunchy tops. Baked with lots of chocolate chips, they’re a chocolate lover’s dream. You won’t need any other recipe!

Best double chocolate muffins ever

After I first made these muffins, I knew that my search for the ultimate chocolate muffin recipe was over. These have everything you’d want in a good old muffin: crunchy tops and to-die-for chocolate flavor. They have an amazing chocolate flavor and are loaded with chocolate chunks. I tried dozens of recipes before, but none of them were good as this one.

Chocolate muffin ingredients

I played with my classic muffin recipe until I got the ingredients just right. I added sugar because the cocoa adds bitterness and I used buttermilk because chocolate and buttermilk are buddies – together they create a delicious, moist texture.

If you use milk instead of buttermilk, the muffins will be less moist. I increased the amount of eggs and fat due to the larger amount of dry ingredients in this recipe, and I added instant coffee granules, which enhances the flavor of the chocolate, but you can leave it out. You won’t taste the coffee in the muffins.

How to get perfect muffin tops

The secret to perfect muffin tops is to start baking the muffins at a higher temperature, and then reduce the temperature after a few minutes. The jolt of initial heat helps the muffins jump up quickly, creating a round, domed top. Then, we reduce the baking temperature so the muffins can continue booking evenly without burning.

In this recipe, we start baking the muffins at 425°F/220°C. After 3 minutes, we reduce the oven temperature to 350°F/180°C.

How to make double chocolate muffins

Prepare your muffin pan and preheat the oven. Preheat your oven to 425°F/220°C. Butter 12 muffin cups or line them with muffin liners.
Melt the butter. It’s easiest to do this in the microwave, and let it cool a bit while you prepare the other ingredients.
Combine the dry ingredients. In a large bowl, sift together flour, cocoa, baking powder, baking soda and salt. Add sugar and mix. Set aside.
Whisk together wet ingredients. In a medium bowl, whisk the eggs with the buttermilk, oil, melted butter, coffee granules (if using) and vanilla extract.
Mix it all together. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over mix. The batter should be thick. Add chocolate chips or chunks and stir.
Portion and bake. Divide the mixture between the muffin cups and fill them almost all the way to the top. Bake for 3 minutes and then reduce the oven temperature to 350°F/180°C. Continue to bake for an additional 12-17 minutes (15-20 minutes total), until a toothpick inserted into the center of the muffin comes out clean. Transfer to a wire rack and let cool for about 10 minutes before removing from pan.

Note: Some of you have asked me what kind of pan I use for these muffins. I love using this jumbo sized silicone pan from Amazon.

More of my favorite muffin recipes

Pumpkin Muffins: These moist and flavorful muffins are full of fall flavors.
Mango Muffins With Coconut Streusel: Made with fresh, juicy mangos, these muffins have amazing texture.
Brownie Muffins: Rich and fudgy – for when you can’t decide between a brownie and a muffin.
Lemon White Chocolate Muffins: Bursting with freshness and delicate white chocolate flavor.
Peanut Butter Banana Muffins: Made with creamy peanut butter and sweet, ripe bananas.

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