Gemma’s Best-Ever Bakery-Style Double Chocolate Chip Muffins are a chocolate lover’s dream come true. These muffins boast a rich, fudgy center and a crisp, sugary top that rivals your favorite bakery treat. Packed with melty chocolate chips in every bite, they’re indulgent yet easy to whip up in under 40 minutes. Perfect for breakfast or a sweet afternoon pick-me-up, they’ll fill your kitchen with the irresistible aroma of cocoa and warmth.
With just 20 minutes of prep and 18 minutes of baking, these muffins are a quick and satisfying way to treat yourself or impress guests. The moist, tender crumb paired with the decadent chocolatey flavor makes them impossible to resist. Whether you’re a baking pro or a beginner, this recipe delivers bakery-quality results every time. One bite, and you’ll understand why they’re called the best-ever.
Ingredients for Gemma’s Best-Ever Bakery-Style Double Chocolate Chip Muffins
- ½ cup (2 ½oz/71g) all-purpose flour
- ⅓ cup (1 ⅓oz/37g) unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup (4oz/115g) bittersweet chocolate chips (for melting)
- ½ cup (4floz/115ml) oil (canola, vegetable, sunflower, or coconut oil)
- ⅔ cup (4oz/115g) dark brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ⅓ cup (2 ½oz/71g) plain yogurt, room temperature
- ½ cup (3oz/85g) semi-sweet chocolate chips (for folding in and topping)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with 9 paper liners.
- In a bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate large bowl, melt the ⅔ cup bittersweet chocolate chips. Use a microwave (in short bursts) or a bain-marie (double boiler) for gentle melting. Let it cool slightly.
- Once the melted chocolate has cooled, whisk in the oil, dark brown sugar, eggs, vanilla extract, and yogurt until smooth and well combined.
- Fold in the ½ cup semi-sweet chocolate chips and the dry ingredients into the chocolate mixture. Mix until just combined (avoid overmixing to keep the muffins tender).
- Spoon the batter into the prepared muffin liners, filling them to the top. Add a few extra chocolate chips on top of each muffin for a bakery-style finish.
- Bake for 17-18 minutes. The muffins are done when they are slightly soft to the touch on top (avoid overbaking to prevent dryness).
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
- Store the muffins at room temperature in an airtight container for up to 2 days.
Perfect Pairings: Serving Suggestions
These bakery-style double chocolate chip muffins are delicious on their own, but they’re even better with a little extra flair. Serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. For a breakfast treat, pair them with a glass of cold milk or a hot cup of coffee to balance the richness of the chocolate.
Keep Them Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days to maintain their soft texture. If you’d like to keep them longer, freeze them in a zip-top bag for up to 1 month. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes for that fresh-from-the-oven taste.
Mix It Up: Recipe Variations
Want to switch things up? Try adding ½ cup of chopped nuts like walnuts or pecans for a crunchy twist. For a fruity twist, fold in ½ cup of fresh raspberries or dried cherries. If you’re a fan of white chocolate, swap the semi-sweet chips for white chocolate chips for a sweeter, creamier flavor.
Baking Like a Pro: Equipment Guidance
For the best results, use a standard 12-cup muffin pan and fill only 9 liners to allow the muffins to rise evenly. A silicone spatula is perfect for gently folding the batter to avoid overmixing. If you don’t have a bain-marie, a microwave-safe bowl works just fine for melting the chocolate—just heat in 15-second intervals to prevent burning.
Common Questions Answered
Can I use milk chocolate instead of bittersweet? Absolutely! Milk chocolate will make the muffins sweeter, so adjust the sugar slightly if desired. What if I don’t have yogurt? Substitute with sour cream or buttermilk for a similar tangy richness. Why are my muffins dry? Overbaking is the culprit—stick to the 17-18 minute bake time and check for a soft top.
Gemma’s Best-Ever Bakery-Style Double Chocolate Chip Muffins
Ingredients
- ½ cup all-purpose flour
- ⅓ cup cocoa powder unsweetened
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cup bittersweet chocolate chips
- ½ cup oil canola, veg, sunflower, coconut
- ⅔ cup dark brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ⅓ cup plain yogurt room temperature
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12 cup muffin pan with 9 paper liners.
- In a bowl, sieve together the flour, cocoa powder, baking soda, and salt.
- In a separate large bowl, melt the ⅔ cup chocolate. You can do this gently in the microwave or over a bain-Marie. Once the chocolate has cooled, whisk in the oil, sugar, eggs, vanilla, and yogurt.
- Into the chocolate mixture, fold in the 1/2 cup chocolate chips and the bowl of dry ingredients until just combined. Take care not to over mix this batter as it will toughen the muffins.
- Spoon the batter into the 9 prepared liners, filling them to the top. Top each muffin with a few extra chocolate chips.
- Bake for roughly 17-18 minutes. Take care not to over bake or your muffins will be dry. You want the muffin to still be a little soft when you press on top.
- Once cooled store at room temperature in an airtight container for up to 2 days.
