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.

Close up of double chocolate chip muffins.

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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.

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.

Handy tip: Prepare Ahead!

My boys love these muffins. While they are not time consuming, I do love to put the dry ingredients in a plastic bag and label it with the recipe name. Then I can just pull the bag from the pantry and continue with the recipe. No need to measure the dry ingredients!

A bag of dry ingredients for chocolate muffins.

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.

  • 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
  • Vanilla Extract
  • Egg
  • Mini semi-sweet chocolate chips
Chocolate chip muffins

These muffins are a great grab and go breakfast, lunch box treat, or even dessert. That’s happened before too. While there is a lot of chocolate these double chocolate chip muffins recipe are not overly sweet.

Chocolate chip chocolate muffins are full of flavor.

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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 1 vote
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast and Brunch
Cuisine: American
Servings: 12 muffins


  • 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


  • 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.

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  1. Super chocolatey! This muffin would be perfect for a chocoholic like me. 🙂 I would love to eat one of these with a cup of coffee or a big glass of milk.

5 from 1 vote (1 rating without comment)

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