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These are the best chocolate chocolate chip muffins!
We’re just here to say…there’s nothing quite like a double chocolate chip muffin. It’s one of those classic muffin flavors that deserves more attention than it gets. For all the chocolate lovers out there, you’re going to absolutely devour these muffins. They are seriously that good!
These muffins are made with a dense chocolate batter, swirled with rich chocolate chips and topped with a perfectly buttery, chocolate crumble. Our mouths are watering just thinking about biting into one of these again.
Without further hesitation, keep scrolling to make these delicious chocolate baddies.
Bakery-Style Chocolate Chocolate Chip Muffins
Recipe Snapshot
- Whisk dry ingredients together in large bowl.
- Mix wet ingredients together in medium bowl.
- Add dry mixture to the wet and whisk to combine.
- Fold in chocolate chips.
- Make the chocolate streusel.
- Scoop batter in tins, top with streusel and bake.
- Enjoy!
Chocolate Muffin Batter
- All-Purpose Flour: We always use unbleached, all purpose flour when we’re baking muffins, breads, and cookies.
- Baking Powder: The baking powder helps the muffins puff and rise.
- Sugar: Sugar adds sweetness and flavor to the carrot cake muffins.
- Butter: Everything is better with butter. We recommend using unsalted butter for this recipe.
- Milk: A little bit of milk is added to the muffin batter for moisture.
- Sour Cream: Our “secret sauce” that makes our muffins so dense and delicious is the sour cream. It adds a wonderful flavor and texture to the muffins as well.
- Chocolate Chips: These add the perfect sweet chocolate bit in every bite.
Chocolate Streusel
- Butter: The butter is melted to help incorporate the rest of the ingredients and creates a crunchy streusel on top.
- Flour: Like we mentioned above, unbleached, all-purpose flour is the best to use to make the strudel as well.
- Sugar + Brown Sugar: The combinations of granulated sugar and brown sugar add a rich, sweet flavor to the top of these muffins.
- Cocoa Powder + Salt: Coco Powder add for additional chocolate flavor and the salt helps to contrast the sweetness of the topping.
Muffin Recipe Q & A
What is a bakery-style muffin?
Bakery-style muffins are typically very decadent, top-heavy and topped with streusel or a yummy glaze. They also typically have a denser texture. They’re quite a treat!
A lot of market research for our blog recipes comes from trying out local cafes and bakeries. Over the years, we’ve had a lot of good and bad muffins and we weighed our pros and cons list and created a recipe that checked all the boxes.
After several years, we finally perfected our muffin recipe. It had everything we wanted…with a soft texture, yet a little dense, it has just the right amount of sweetness and can be used to make any flavor your heart desires.
To get that tall bakery-style muffin top, bake the muffins on 425°F for 4 minutes. Then, lower the temperature to 350°F for the remaining 15 minutes. The higher temperature in the begging helps to quickly activate the baking powder and create that iconic muffin top.
What kind of chocolate chips should I use in the muffins?
Feel free to use any size or type of chocolate chip you would like in these muffins. A dark chocolate chip will add a slightly bitter-sweet taste, while a milk chocolate chip will be sweeter.
We opted for a semi-sweet chocolate chip, which is somewhere in between a dark chocolate chip and a milk chocolate chip.
How do you store muffins?
If you do not plan on eating the muffins the same day, they will be good for 3-4 days in an airtight container or ziplock at room temperature.
You can also freeze the muffins. Place them in a single layer in a ziplock bag and freeze for up to 3 months.
How do you reheat frozen muffins?
Thaw at room temperature: Leave muffins on counter to thaw for 1-2 hours until completely thawed out. Warm them to your liking in the microwave for 10-15 seconds each.
- Oven: Preheat oven to a low temperature, 350ºF. Place on baking sheet and heat for 10-15 minutes until warm.
- Microwave: Unwrap and preheat for 30-60 seconds until warm.
Bakery-Style Chocolate Chocolate Chip Muffins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Description
A dense chocolate batter, swirled with rich chocolate chips and topped with chocolate crumble.
Ingredients
Chocolate Muffin Batter
- 2 cups of flour
- 2 tsp baking powder
- 1/4 cup cocoa powder (regular or extra dark)
- 1/4 tsp salt
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1/4 cup milk
- 1/2 cup sour cream
- 1 tsp vanilla
- 1/2 cup semi-chocolate chips
Chocolate Streusel
- 2 tbsp butter, melted
- 4 tbsp flour
- 2 tbsp sugar
- 2 tbsp brown sugar
- 1/2 tsp salt
- 2 tbsp cocoa powder
Instructions
- In a large bowl, add flour, baking powder, and salt. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium size bowl, mix eggs, sugar, butter, milk, and sour cream together.
- Mix wet ingredients into the dry mixture until just combined. Then gently fold in chocolate chips.
- To make the streusel, combine butter, flour, sugar, brown sugar, cocoa powder and salt.
- Using an ice cream scoop or 1/4 measuring cup, scoop batter into a prepared muffin tin (you can grease the pan or add liners). Add streusel to the top of each muffin.
- Bake on 425°F for 4 minutes, then decrease temperature to 350ºF for 15-18 more minutes, or until a fork stuck in the middle comes out clean. Remove the muffins from the oven and let them cool for 10 minutes.
- Enjoy with a hot cup of coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast/Brunch
