Double chocolate muffins with rich cocoa flavor, plenty of chocolate chips, and a soft, moist bakery-style texture with tall muffin tops.

Bakery-style double chocolate muffins on a plate

These double chocolate muffins are made with unsweetened cocoa powder and chocolate chips for a deep chocolate flavor and a soft, tender crumb.

The batter is quick to mix and bakes into tall, well-domed muffins, just like you’d expect from a bakery.

I use oil and buttermilk to keep them soft and moist, with a simple method that gives me consistent bakery-style chocolate muffins every time.

Why you'll love this recipe

Double chocolate flavor – Cocoa powder and chocolate chips in every bite.
Bakery-style tops – Tall, well-domed muffins with soft centers.
Moist and tender – Oil and buttermilk keep the muffins soft for days.

Ingredients you need

All-purpose flour
Unsweetened Dutch-process cocoa powder
Baking powder
Baking soda
Salt & vanilla extract
Granulated sugar
Vegetable oil
Eggs, room temperature
Buttermilk
Chocolate chips

Double chocolate muffin cooling on a wire rack

Tips for Bakery-Style Chocolate Muffins

Room temperature ingredients – Use eggs and buttermilk at room temperature for an even batter.
Measure flour lightly – Spoon flour into the cup and level without packing.
Mix gently – Stir just until combined to keep the muffins soft and tender.
Fill cups to the top – Full cups help create tall, bakery-style muffin tops.
Start with high heat – A hot oven gives the muffins a quick rise before they finish baking.

How to Make Double Chocolate Muffins

Mix the flour, cocoa powder, baking powder, baking soda, and salt in a bowl and set aside.

Dry ingredients for double chocolate muffins

Whisk the oil, sugar, eggs, and vanilla until smooth, then stir in the buttermilk.

Wet ingredients for chocolate muffin batter

Fold in the dry ingredients and most of the chocolate chips just until combined (the batter should stay slightly lumpy).

Folding chocolate chips into chocolate muffin batter

Preheat the oven to 428°F (220°C) and fill a lined muffin pan all the way to the top.

Double chocolate muffin batter in a muffin pan

Top with remaining chocolate chips, bake 5 minutes, then lower the oven to 350°F (180°C) and bake about 20 minutes more.

Cool briefly in the pan, then transfer to a rack before serving.

Freshly baked double chocolate muffins in a muffin pan

Storage

Store double chocolate muffins in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.

Recipe Variations

Triple chocolate muffins – Mix dark, milk, and white chocolate chips into the batter.
Raspberry chocolate muffins – Fold in fresh or frozen raspberries.
Chocolate banana muffins – Add mashed ripe banana for extra moisture.
Espresso chocolate muffins – Add a small amount of espresso powder to deepen the chocolate taste.
Mini double chocolate muffins – Use a mini muffin pan and reduce baking time.

For a bite-sized version, try my mini chocolate chip muffins, soft, fluffy and packed with chocolate chips.

Recipe Questions

How do you get tall bakery-style muffin tops?

Start baking at high heat, then lower the temperature so the muffins rise quickly before the centers finish baking.

Why are my chocolate muffins dry?

Overmixing or overbaking can make chocolate muffins dry. Mix just until combined and avoid baking them longer than needed.

Can I make double chocolate muffins ahead of time?

Yes. These double chocolate muffins stay soft for several days when stored in an airtight container.

Can I freeze double chocolate muffins?

Yes. Cool them completely, then freeze in an airtight container for up to 2 months.

Double chocolate muffin cut in half showing the soft crumb

More Muffin Recipes

I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!

Recipe Video