Best Bakery-Style Double Chocolate Chip Muffins

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These bakery-style Double Chocolate Chip Muffins are rich and delicious with a tender crumb. You’ll want to make a double batch because they don’t last long.

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Who says chocolate isn’t for breakfast? No one in my house, for sure! These muffins are deliciously rich and the best chocolate muffins from scratch I’ve made. They are sure to satisfy a chocolate craving.

These chocolate muffins with chocolate chips are one of the most popular recipes on my blog. Try more muffin recipes like fresh peach muffins, chocolate banana muffins, or blueberry muffins.

My son loves these muffins so much he asks me to send them in his college care packages. I wrap them individually in plastic wrap and put them in plastic zipper bags then a shipping box. It’s the best way I’ve found to ship them.

Ingredients for Double Chocolate Chip Muffins

So, you might find an unusual ingredient in this mini chocolate chocolate chip muffin recipe – red wine vinegar. It’s used in this recipe to react with the baking soda to create the chemical reaction needed to produce carbon dioxide to get the rise in the batter, creating a tender and fluffy muffin. There’s your science lesson for the day! Don’t worry, you can’t taste it, my kids will attest to that fact.

The full recipe for double chocolate chip muffins is in the printable recipe card but here’s an overview of key ingredients to make this moist muffin.

• All Purpose Flour
• Brown Sugar, there is no white sugar in this recipe.
• Cocoa
• Baking Powder
• Baking Soda
• Salt
• Warm Water, not hot water
• Canola Oil or Vegetable Oil
• Red Wine Vinegar – DO NOT OMIT
• Vanilla Extract
• Egg
• Mini semi-sweet chocolate chips – don’t use chocolate chunks, they are too big. Mini chips work perfectly.

Equipment to Make Decadent Chocolate Muffins

• Muffin Tin
• Paper Muffin Liners
• Wire Whisk
• Wooden Spoon or a Rubber Spatula
• Large Mixing Bowl
• Medium Bowl
• Measuring Cups and Spoons
• Wire Rack for Cooling Muffins
• Airtight Container for Storing Muffins

Pro Tips and Suggestions

• After scooping the muffin batter into the muffin tin, place some mini chocolate chips on the tops of the muffins.
• Don’t skip coating the paper muffin liners with cooking spray.
• Avoid overmixing. The muffins will become tough.
• Use room temperature ingredients for best results.
• If you enjoy warm muffins, easily reheat one in the microwave, starting with 10 seconds and warm from there. You don’t want to melt the chocolate chips on the top.
• The oven temperature is a bit higher than I normally bake but you need the higher temperature to get the perfect texture for the double chocolate chip muffins. Don’t adjust it.
• This easy recipe could also be made into mini muffins. Use paper liners in mini muffin pans, greasing them as well. You will have to adjust the cooking time. Check them at 10 to 12 minutes.

Did you make this recipe? If so, please leave a comment and 5-star review on the recipe card below. If you really love this recipe, please share it on your social media!

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Chocolate Chip Chocolate Muffins

These chocolate chip chocolate muffins quickly became popular and often requested. The twelve muffins don't last long with teenagers.

5 from 3 votes

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: Breakfast and Brunch

Cuisine: American

Servings: 12 muffins

Author: Ellen Folkman

Cook ModePrevent your screen from going dark

Ingredients

• 1 ¾ cups flour
• ½ cup packed brown sugar
• ¼ cup cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1 cup warm water
• ¼ cup canola oil
• 1 teaspoon red wine vinegar
• 1 teaspoon vanilla extract
• 1 large egg lightly beaten
• ½ cup semisweet mini chocolate chips
• Additional mini semisweet chocolate chips for tops of muffins

Instructions

• Preheat the oven to 400℉. Line the muffin tin with paper liners and set aside.
• In a large bowl, combine flour, brown sugar, cocoa, baking powder, baking soda and salt. Stir to mix. Make a well in the center of the flour mixture.
  1 ¾ cups flour, ½ cup packed brown sugar, ¼ cup cocoa, 1 teaspoon baking powder, 1 teaspoon baking soda, ¼ teaspoon salt
• Combine the warm water, canola oil, red wine vinegar, vanilla and egg and stir well with a whisk.
  1 cup warm water, ¼ cup canola oil, 1 teaspoon red wine vinegar, 1 teaspoon vanilla extract, 1 large egg
• Add ½ cup semisweet chips to the oil mixture and then add that to the flour mixture, stirring until just combined.
  ½ cup semisweet mini chocolate chips
• Place liners in a 12-muffin tin and coat liners with cooking spray. Divide batter evenly among the muffin cups. Sprinkle the tops of each muffin with a few mini semisweet chips.
  Additional mini semisweet chocolate chips for tops of muffins
• Bake at 400℉ for 15 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan for 5 minutes, then remove to wire rack to cool. Serve warm or at room temperature.

Meet Ellen

Recipe Creator ~ Food Writer ~ Food Photographer

Hi, I’m Ellen and welcome to Family Around the Table where I share recipes the whole family will enjoy. They are also easy to make. With 20 years of experience in food writing and recipe creation, you will surely find something for everyone. Read more by clicking About Ellen below.

Favorite Recipe: Almond Crusted Chicken
Favorite Cookie: White Chocolate Macadamia Nut
Favorite Cocktail: Frozen Strawberry Margarita
Favorite Dessert: Hershey Bar Pie

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