Want bakery-style muffins at home? These jumbo Double Chocolate Chip Muffins recreate the big domed tops and rich chocolate flavor you expect from a bakery. This easy, no-fuss recipe is made in a jumbo muffin pan and yields 8 large, indulgent muffins that are perfect for breakfast, snacks, or dessert.
Reader Review
“This recipe is amazing. I saved it and keep coming back to it because it’s the best I’ve found. Thank you!”
Marie
Read more reviews in the comments below.
Please note: I may earn a small commission from qualifying purchases linked in this post.
The magic behind jumbo double chocolate chip muffins
These muffins stand out because they combine a crunchy, bakery-style top with an intensely chocolatey crumb and pockets of melty chocolate. They’re moist, easy to make, and perfect for a grab-and-go breakfast or a decadent snack.
- Large domed tops with a slight crunch
- Deep, rich chocolate flavor
- Moist interior with gooey chocolate chips
- Simple method that’s reliable and fast
If you enjoy jumbo muffins, try other muffin variations like chocolate chip, banana chocolate, cinnamon sugar, or those with streusel toppings for more bakery-style treats.
What’s the difference between a muffin and a cupcake?
They’re similar, but there are a few key differences to keep in mind:
- Muffins usually contain less sugar and can be made with whole grain flours; cupcakes are sweeter and more dessert-like.
- Cupcakes are typically frosted; muffins are not.
- Muffins are generally denser, while cupcakes are lighter and cake-like.
- Muffins can be sweet or savory; cupcakes are almost always sweet.
- The mixing methods differ: cupcake batters often cream butter and sugar for a fluffy texture, while muffin batter is mixed by combining wet ingredients and folding in the dry, producing a thicker batter.
How to enhance chocolate flavor
A small amount of hot coffee in the batter brightens and deepens the chocolate flavor without making the muffins taste like coffee. If you prefer not to use coffee, hot water works as a substitute, but coffee gives the best chocolate boost.
The secret to moist double chocolate chip muffins
Moisture comes from using oil instead of butter and including dairy like milk and sour cream. Oil keeps the crumb tender and moist even after baking, while sour cream adds richness and a pleasant texture. If you prefer, swap sour cream for full-fat plain yogurt.
Use a neutral oil—vegetable, canola, or grapeseed—for the best flavor. Olive oil can leave a noticeable taste that interferes with the chocolate.
How to get bakery-style domed tops
Start baking at a relatively high temperature for a short time, then reduce the heat for the remainder of the bake. The initial burst of heat helps the muffin tops set and rise, creating that tall, domed look you see in bakery muffins.
For jumbo muffins, use a jumbo muffin pan and fill each cup to the top. This recipe yields about 8 jumbo muffins; baking times will be longer than for standard-size muffins.
How to make these muffins
Tips for recipe success
- Use a high-quality cocoa powder and chocolate for the best flavor and color.
- These muffins are at their best when warm and fresh. Reheat gently in the microwave or oven if needed.
How to store these muffins
Cool muffins completely, then store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to one week.
To freeze, place cooled muffins in a freezer-safe bag for up to 3 months. Thaw at room temperature or defrost gently in the microwave at low power.
More chocolate chip muffin recipes
-
Bakery-Style Chocolate Chip Muffins
-
Banana Chocolate Muffins
-
Coffee Muffin Recipe
-
Cinnamon Sugar Donut Muffins
For more breakfast recipes, browse my collection of muffin and breakfast ideas.
For recommended baking tools and resources, check the baking resources on my site.
If you tried this recipe, please leave a comment and a rating — your feedback is appreciated!
Bakery-Style Double Chocolate Chip Muffins Recipe
Equipment
- jumbo muffin pan
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- ½ cup unsweetened cocoa powder
- ½ cup hot freshly brewed coffee (or hot water)
- ½ cup vegetable or canola oil
- 1 cup packed brown sugar
- 1 cup whole milk
- ½ cup sour cream (or full-fat plain Greek yogurt)
- 2 large eggs, lightly beaten
- 1 tablespoon vanilla extract
- 1 ½ cups semi-sweet chocolate chunks or chips, divided
Instructions
- Preheat oven to 425ºF. Line jumbo muffin pan(s) with liners or spray with nonstick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In a separate bowl, whisk the cocoa powder with the hot coffee to form a smooth paste.
- In a large bowl or mixer, combine the oil and brown sugar and beat until the mixture resembles wet sand, about 1–2 minutes.
- Add the cocoa paste and mix to combine.
- With the mixer on low, add the milk, sour cream, eggs, and vanilla. Mix on medium just until combined.
- Slowly add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in 1 cup of the chocolate chunks or chips, reserving the remaining ½ cup for the tops.
- Fill each muffin cup to the top and sprinkle with the reserved chocolate.
- Bake at 425ºF for 5 minutes, then reduce temperature to 350ºF and bake for 20–25 minutes for jumbo muffins (18–22 minutes for standard), or until a toothpick inserted into the center comes out clean. Check for doneness after 15 minutes since ovens vary.
- Allow muffins to cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely.
Notes
- Store cooled muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.
- To reheat, warm for a short time in the microwave or oven so the chocolate becomes melty again.
- Nutritional information is based on 8 jumbo-sized muffins.
Nutrition
