Double Chocolate Muffins

These simple to make fluffy soft and moist crumb double chocolate muffins are loaded with chocolate chips and have that deeply cocoa/chocolate flavor and look we love from bakery style muffins! They are great for brunch with a coffee or tea, a midday sweet treat with a glass of milk, or a satisfying dessert. They are almost like mini chocolate cakes. Easy to bake and universally loved!

Double Chocolate Muffin Recipe Ingredients

• CHOCOLATE CHIPS: I prefer to use a mixture of dark chocolate chips and semi-sweet chocolate chips but feel free to use milk chocolate chips, white chocolate chips, chocolate chunks, or chopped chocolate. I love to use mini chocolate chips for topping the muffins and regular size for the batter - really it all depends on what you have in your pantry. I like to do between 1 and 1½ cups of dark or semisweet chocolate chips in the batter and ½ cup semi sweet minis for sprinkling over top.
• EGGS: Two large eggs is what you will need and room temperature. I have not tested this recipe with flax eggs
• SUGAR: Just one cup of granulated sugar is what I use - and its just enough sweet for me - not too sweet but if you prefer yours sweeter feel free to increase the mount to 1⅓ cups
• VANILLA: Pure vanilla extract adds just the right flavour to all sweet baked goods
• OIL: I use Vegetable oil, canola oil, or melted coconut oil. It keeps these muffins moist and adds to the overall texture and flavour.
• BUTTERMILK: Buttermilk gives baked goods just the best texture, moisture and helps with the leavening as well as adding to the flavor. If you do not have any buttermilk - make it by combining 1 cup of milk and 1 tablespoon of white vinegar lemon juice. Allow it to sit for 5 minutes and voila you have simple homemade buttermilk
• SOUR CREAM: Helps keep these muffins extra moist. Feel free to use plain yogurt or Greek yogurt instead.
• FLOUR: I use regular all purpose flour for this recipe but feel free to use a good quality 1-1 GF baking flour for an easy gluten free swap or if you want to swap up ⅓ of the flour for whole wheat flour (for more fiber or nutrition) you can do that too
• BAKING POWDER AND BAKING SODA: Both for leavening
• SPICES/FLAVORING: I like to use just a pinch of espresso powder and salt for flavor but it is totally optional - if you prefer to stick to just vanilla that is great. I just think the little bit of espresso powder gives them a little something extra just like brown butter adds a little something extra to baked goods.
  
  

How to Make Chocolate Muffins

These Chocolate Muffins are quite simple to make. Here are the basic instructions with more details in recipe card below.

1. WHISK together dry ingredients: flour, salt, baking powder, baking soda, espresso powder if using and chocolate chips
2. WHISK together wet ingredients: sugar, eggs, sour cream, buttermilk, oil and vanilla.
3. ADD in the dry ingredients gradually and FOLD / gently stir until just about combined - do not over mix
4. REST batter for 20-30 minutes or if you are in a rush until oven is preheated (the batter will be puffy)
5. Gently SCOOP out batter (you don’t want to deflate the batter) evenly into prepared pan right up to the brim of each muffin tin, sprinkle over more chocolate chips and coarse sugar if using
6. BAKE at 375°F for 25-30 minutes
7. COOL in pan a 5-10 minutes then remove from pan, allow to cool and enjoy!
   
   

Chocolate Muffin Tips

There are a lot of tips out there - here are a few that I implement often to get nice domed bakery style muffins! Of course these are optional but if possible are a great way to get a taller bakery style muffin top.

• RESTING BATTER: Resting muffin batters prior to baking gives the leavening agents a head start and increases “doming” during the baking process. 20-30 minutes if you have time. If not have no fear your muffins will still be delicious but they may not have super tall muffin tops.
• SPACING OUT BATTER: Or spacing out the liners in the muffin pan allows the heat from the oven to circulate around each muffin equally, helping muffins to rise, bake, and brown more evenly. Spacing them out also allows you to fill the liners to the brim without the tops overflowing. So that means for a standard 12 muffins tin you would make 6 muffins and would need 2 trays to bake the muffins. This definitely does work but most of the time I just use one single pan cause I simply want to make them all together - one and done!
  
  

How to Store Muffins After Baking

Before storing or freezing muffins it’s important that muffins have fully cooled before storing them – otherwise they will end up soggy. After that you are set to store or freeze them as directed below:

• Room Temperature: Keeping muffins in an airtight container on your kitchen countertop is the best way to store muffins for up to 2-3 days. Line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well. The paper towels are totally optional but act to absorb excess moisture. They can be stored in a container without paper towel, but are more likely to become soggy the longer they’re in there.
• Freezer: To freeze muffins, place them in a single layer in a freezer bag or wrap individually with plastic wrap and place in a freezer bag. Make sure you get as much air out of the bag as possible, to reduce the chance of freezer burn, place that sealed bag inside another bag and seal that one too. Freeze for up to 2-3 months. Thaw at room temperature, or in the fridge overnight or place them unwrapped on some paper towel in the microwave for 20-30 seconds
• Refrigerator: Typically, avoid refrigerating muffins. Doing so tends to dry them out.
  
  

More Muffin Recipes You Will Love:

• Chocolate Chip Muffins
• Zucchini Muffins
• Blueberry Lavender Muffins
• Pumpkin Cream Cheese Muffins
• Apple Cinnamon Muffins With Caramel Glaze
• Bakery Style Blueberry Streusel Muffins
• Bakery Style Banana Nut Muffins
• Nutella Cupcakes