Bakery Style Double Chocolate Muffins

Calling all my chocolate lovers! These bakery style double chocolate muffins are exploding in chocolate flavour. They are super soft and fluffy muffins that are baked in tulip liners for an extra tall bake.

Whenever I go to the grocery store baking section, I always see those stunning tall chocolate ones. Today I decided to recreate them. 

These muffins are easy to make and require no electric mixer. They are baked in a jumbo pan, making them extra tall, thick, and gooey.

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• Ingredients Notes
• Step by step instructions
• Expert Baking Tips
• FAQ
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• Bakery Style Double Chocolate Muffins

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

• Cocoa powder – Make sure to use a good quality unsweetened cocoa powder as this will directly affect the flavour and outcome of your bake. This is the one I used.
• Chocolate chips – Semi-sweet chocolate chips are used. You can also dark or milk chocolate as well.
• Eggs – Make sure they're at room temperature before beginning.
• Flour – All-purpose flour is used in this recipe.
• Sugar – White sugar is used.
• Sour cream – Use full fat sour cream. Make sure it’s at room temperature. The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet chocolate. Can be substituted for plain yogurt.
• Oil – I used a flavourless oil. Makes the muffins more moist. You can also use melted and cooled butter instead.

Step by step instructions

Here is how to make and bake these Bakery Style Double Chocolate Chip Muffins. You will need a jumbo muffin liner, jumbo liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 350°F. Line the jumbo muffin tin with liners and set aside. If you need a recommendation, this is my favourite tin.

Step 2 – Mix dry ingredients. In a small bowl, sift together flour, sugar, cocoa powder, salt, baking powder, and baking soda. Set aside.

Step 3 – Whisk wet ingredients. In a large bowl, whisk eggs, milk, sour cream, oil, and vanilla. Whisk until well combined.

Step 4 – Add dry ingredients. Add in the bowl with the dry ingredients and mix until just combined.

Step 5 – Add in chocolate chips. Mix in the chocolate chips just a few times.

Step 6 – Scoop. Evenly divide the batter between your liners, they should be about 3/4s of the way full, no more. Sprinkle extra chocolate chips and white sugar on top for a crisp top if desired.

Step 7 – Bake. Bake the muffins at 400°F for 22-28 minutes or until a toothpick inserted comes out clean.

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Sift your cocoa powder. Cocoa powder is naturally very clumpy. When you just add it into the bowl and mix it, there will be pockets of dry cocoa powder in the muffins. Trust me, I’ve learned the hard way. Sifting it is an extra step, but in my opinion, mandatory!
• Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
• Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.

FAQ

Can I bake these in regular liners?

Yes. Fill a regular muffin tin and bake at 400F for 15-18 minutes or until a toothpick inserted comes out clean. This recipe makes 12-15 muffins depending on how full you fill the liners.

Can I use white chocolate chips?

Absolutely! You can also leave the chocolate chips out completely if you’d like.

How do I store these muffins?

Any leftover muffins can be stored in an airtight container on your counter for up to 3 days. You can also place them in the refrigerator for a week.

Can I freeze these muffins?

Yes! Once baked and cooled, place them in an airtight bag and store for up to a month. Thaw at room temperature. You can also warm them up in the microwave for 15-20 seconds.

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PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!