These double chocolate chip muffins are rich, moist, and packed with deep cocoa flavor and melty chocolate chips. They’re soft like cupcakes but totally snack-worthy. Perfect for breakfast, dessert, or anytime chocolate cravings hit.
I’ve baked more muffins than I can count, and this is the one I keep coming back to. It took a few tries to get the texture just right — fluffy, tender, and loaded with chocolate in every bite. Now it’s my go-to.
These muffins come together with simple pantry ingredients like cocoa powder, buttermilk, and semisweet chocolate chips. And the best part? They’re quick to make, don’t need a mixer, and always turn out bakery-style moist. Just mix, scoop, and bake. Done.
Why This Bakery-Style Double Chocolate Chip Muffin Recipe Works
- Rich chocolate flavor – Made with cocoa powder and semisweet chocolate chips for double the chocolate in every bite.
- Moist and fluffy texture – Buttermilk and vegetable oil keep these muffins soft, tender, and bakery-style moist.
- Simple ingredients – No fancy tools or hard-to-find ingredients. Just mix, scoop, and bake.
- Versatile and crowd-pleasing – Enjoy them as a snack, dessert, or even breakfast. They’re easy to dress up with whipped cream or ganache.
- Great for any occasion – Perfect for casual treats, bake sales, or chocolate cravings that hit out of nowhere.
Pro Tips for the Best Bakery-Style Double Chocolate Chip Muffins
- Use good cocoa powder – I learned this in the bakery. Cheap cocoa gives flat flavor, but a rich one with high cocoa butter makes all the difference.
- Don’t overmix – This is a classic muffin mistake. Stir just until the flour disappears. That’s how you get that soft, bakery-style crumb.
- Room temperature is everything – Cold eggs or buttermilk mess with the texture. Let them sit out for 20–30 minutes before you start.
- Fill your muffin cups right – I always go 2/3 full. Too much batter? You’ll end up with muffin tops that spill over the pan.
- Cool completely before storing – Trust me, I’ve rushed this before. You’ll end up with soggy muffins if they’re sealed up too warm
Ingredients For Bakery-Style Double Chocolate Chip Muffins
- All-purpose flour – Gives structure and thickness to the batter. You can sub with a gluten-free blend or almond flour if needed.
- Granulated sugar – Adds sweetness and balances the cocoa. You can use brown sugar or coconut sugar, or swap in a 1:1 sugar-free option like allulose or monk fruit.
- Unsweetened cocoa powder – Brings that deep chocolate flavor. Dutch processed cocoa works great here, but natural cocoa can be used too.
- Baking powder + baking soda – These give the muffins a nice lift and fluffy texture.
- Salt – Just a pinch enhances all the chocolatey goodness. Sea salt or Himalayan salt work too.
- Buttermilk – Makes the crumb super soft and adds a light tang. No buttermilk? Use sour cream, yogurt, or milk with a splash of lemon juice or vinegar.
- Vegetable oil – Keeps the muffins moist and tender. Any neutral oil works, or use melted butter for extra richness.
- Eggs – Add structure and richness. You can sub with flax eggs, chia eggs, applesauce, or aquafaba if needed.
- Vanilla extract – Rounds out the chocolate and adds cozy flavor. Almond or hazelnut extract also works.
- Semisweet chocolate chips – The star of the show. You can use chunks, dark chocolate, or even white chocolate if you’re feeling wild. I’ve also chopped up bars for extra texture.
How to Make Bakery-Style Double Chocolate Chip Muffins (Step-by-Step)
- STEP 1). Preheat the oven. Set your oven to 350°F (175°C) and line a muffin tin with paper liners. Set aside.
- STEP 2). Mix the dry ingredients. In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until everything is well combined.
- STEP 3). Mix the wet ingredients. In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth and fully blended.
- STEP 4). Combine wet and dry. Pour the wet mixture into the dry ingredients and gently stir with a spatula or whisk just until combined. Don’t overmix — the batter should be thick with a few lumps.
- STEP 5). Fold in the chocolate chips. Add the semisweet chocolate chips and fold them in evenly using a spatula.
- STEP 6). Fill the muffin tin. Scoop the batter into your lined muffin cups, filling each one about 2/3 full to allow for a nice domed top.
- STEP 7). Bake the muffins. Bake for 22 to 25 minutes, or until the tops spring back lightly and a toothpick inserted into the center comes out with a few moist crumbs.
- STEP 8). Cool completely. Let the muffins cool in the pan for about 5 to 10 minutes, then transfer them to a wire rack to cool completely before storing or serving.
Storage Tips
- These double chocolate chip muffins will stay soft and moist for up to 4 days at room temperature. Just keep them in an airtight container.
- Want to freeze them? Wrap each muffin in plastic wrap or foil, then store in a freezer-safe container or bag for up to 3 months. Let them thaw at room temp or warm them in the microwave for about 20 seconds.
Fun Variations to Try
- Use dark cocoa – Swap regular cocoa for Dutch-process or dark cocoa powder for a deeper, richer chocolate flavor.
- Add crunch – Fold in a handful of chopped walnuts or pecans for a bakery-style bite.
- Drizzle with chocolate – Once cooled, drizzle melted chocolate over the tops to make them look and taste extra decadent.
- Make it mocha – Stir in a tablespoon of instant coffee granules for a subtle chocolate-coffee twist.
- Holiday version – Add 1 teaspoon of peppermint extract and a few crushed candy canes for a festive chocolate mint muffin.
Recipe Faq
Can I make these muffins without buttermilk?
Yes! You can use plain yogurt or sour cream. Or make a quick substitute by mixing 1 tablespoon of lemon juice or vinegar into 1 cup of milk and letting it sit for 5 minutes.
How do I keep my muffins soft and moist?
Don’t overmix the batter, and use oil instead of butter. The combo of buttermilk and oil locks in moisture so the muffins stay soft for days — even after storing.
Can I make these double chocolate chip muffins gluten-free?
Yes! Just use a 1:1 gluten-free flour blend. Everything else stays the same. They’ll still turn out rich, moist, and chocolatey.
Can I freeze these muffins?
Yes! Let them cool completely, then store them in a freezer-safe bag or container for up to 2 months. Thaw at room temp or warm in the microwave for 15–20 seconds.
How do I know when the muffins are done baking?
A toothpick inserted in the center should come out with a few moist crumbs. Want to be extra sure? The internal temperature should read about 200°F (93°C).
Can I use different kinds of chocolate chips?
Definitely. Dark, milk, white, or even chopped chocolate bars all work. I’ve tried them all — semisweet is classic, but go with your favorite.
More Chocolate Recipes You’ll Love:
- Super Moist Chocolate Cake – Soft, rich, and topped with classic bakery-style chocolate buttercream.
- One-Bowl Chocolate Fudge Cake – Super fudgy and easy to make with just one bowl and a whisk.
- Best Bakery-Style Chocolate Buttercream Frosting – Sweet, fluffy, and perfect for layering or piping.
- Whipped Dark Chocolate Ganache Frosting – Light, glossy, and loaded with deep cocoa flavor.
- Dark Chocolate Peanut Butter Cups – A no-bake favorite with that sweet-salty combo.
Double Chocolate Chip Muffins (Moist & Bakery-Style)
These bakery-style double chocolate chip muffins are moist, fluffy, and loaded with rich cocoa flavor and melty chocolate chips. They’re easy to make, kid-approved, and always a hit with chocolate lovers. This is the recipe my family asks for again and again — and I know you’ll love it too.
Equipment
- 12-cup muffin tin – Standard size for this recipe.
- Two mixing bowls – One for dry, one for wet ingredients.
- Whisk or spatula – You don’t need a mixer, just a good whisk or sturdy spatula.
- Measuring cups and spoons – For accuracy and consistent results.
- Wire cooling rack – Optional, but it helps cool the muffins evenly and prevents soggy bottoms.
Ingredients
- 2¼ cups 270g all-purpose flour
- 1 cup 200g granulated sugar
- ¾ cup 65g unsweetened cocoa powder
- 2 teaspoons 8g baking powder
- ½ teaspoon 2g baking soda
- ½ teaspoon 3g salt
- 1 cup 240g buttermilk
- ½ cup 120g vegetable oil
- 2 large eggs 100g total
- 2 teaspoons 10g vanilla extract
- 1 cup 170g semisweet chocolate chips
Instructions
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
- Pour the wet mixture into the dry ingredients and stir gently just until combined. The batter should be thick with a few small lumps — don’t overmix.
- Gently fold in the semisweet chocolate chips until evenly distributed throughout the batter.
- Scoop the batter into your prepared muffin liners, filling each one about ⅔ full for nicely domed muffins.
- Bake for 22–25 minutes, or until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
- Let the muffins cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before serving or storing.
Notes
Serving tip: These muffins are delicious on their own, but even better with a swipe of butter or a drizzle of melted chocolate while warm. Reheating: For that fresh-baked feel, warm leftover muffins in the microwave for 15–20 seconds. Ingredient tip: Want a deeper chocolate flavor? Swap the semisweet chips for dark chocolate chunks or chopped dark chocolate for an extra rich, bakery-style bite.
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