How to make Double Chocolate Chip Muffins

by Crystal | Beat Bake Eat
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Easy recipe for the best bakery style double chocolate chip muffins. Soft, moist, crispy top muffins made with butter, sour cream, and cocoa powder. Have chocolate for breakfast. You deserve it.

How to make The Best Bakery Style Double Chocolate Chip Muffins - Moist, jumbo chocolate muffins made with butter, sour cream, brown sugar, & cocoa powder. Easy recipe. No mixer. | Beat Bake Eat




Bakery Style Double Chocolate Chip Muffins

This recipe is adapted from my sour cream chocolate chip muffin recipe. It’s the best! I love it so much and it turned out so good that I wanted to try the chocolate version.

All I did was replace some of the flour with cocoa powder and voila! Sour cream double chocolate chip muffins.

They’re just like the ones at the bakery or café! Actually, they’re even better because they’re homemade and don’t contain any preservatives.

So, without further ado let’s learn how to make chocolate muffins.

How to make The Best Bakery Style Double Chocolate Chip Muffins - Moist, jumbo chocolate muffins made with butter, sour cream, brown sugar, & cocoa powder. Easy recipe. No mixer. | Beat Bake Eat

How to make Big Bakery Style Muffins

The Leavening Ingredients

There needs to be an over-the-average amount of baking powder or baking soda in the recipe in order for the muffins to rise and to create those big muffin tops that we all love.

Along with the leavening ingredients, eggs also help to expand the batter and form the structure of the muffins. That’s why this recipe calls for 4 eggs.

The Quantity of Batter

When it comes to making café style muffins there needs to be enough batter to fill the muffin cups all the way to the top so that as they bake and rise, the batter “flows over” and becomes domed at the top.

When the batter sits below the top of the muffin cups it often times won’t rise high enough to create that high domed top.

The Baking Temperature

Because there is so much batter in jumbo muffin recipes, the baking temperature needs to be high enough in order for the muffins to fully rise without burning them.

Sometimes they need to be baked at a very high temperature for a short period of time for them to rise at a rapid rate and then at a slightly lower temperature for the remaining time.

These giant double chocolate muffins are baked at 375 degrees Fahrenheit from the moment they go into the oven until they’re fully baked.

Surprisingly, this method actually works for this recipe and the muffins come out perfectly baked with high domes and crispy tops.

How to make Crispy Top Muffins

A great way to ensure that your muffins get crispy tops is to bake them at a higher than average temperature, add white sugar to the batter and sprinkle the tops with it before baking. This pretty much almost always does the trick. I’ve also noticed that muffins made with butter tend to have a crispier exterior.




Sour Cream Chocolate Muffins

Dairy is one of the main reasons why bakery style muffins taste so good. That’s why there’s both sour cream and butter in this recipe.

Sour Cream in Muffins

Since sour cream is so high in fat and creamy, it provides moisture, makes muffins soft, and provides flavor too. Also, it’s an acidic ingredient so it neutralizes the baking soda.

Don’t have sour cream on hand? No problem! You can replace the sour cream in this recipe with with full-fat greek yogurt.

Butter in Muffins

There is no oil in these muffins. Instead, they’re made with softened butter which gives them a distinct flavor that just cannot be replaced, adds richness, and also helps to give them a soft and tender crumb.

You’ll need salted butter for this recipe because salt adds flavor to sweet baked goods which is really important.

Chocolate Muffins without Buttermilk

There’s no buttermilk in this recipe, just a little 2% milk to stretch the batter without adding much fat.

How to make The Best Bakery Style Double Chocolate Chip Muffins - Moist, jumbo chocolate muffins made with butter, sour cream, brown sugar, & cocoa powder. Easy recipe. No mixer. | Beat Bake Eat

How to Measure Cocoa Powder

Before measuring cocoa powder you may need to remove any lumps. I simply use a spoon to flatten them against the side of the container. You can also sift the cocoa powder but this way is so much easier and it does the trick. Plus, one less thing to wash.

Next, you spoon it into the measuring cup without pressing it into the cup and level off the excess.

Use this same technique for measuring the flour. If you pack the flour into the measuring cup you’ll end up with muffins that are dense and dry. So, it’s important to measure correctly!




These bakery style sour cream double chocolate chip muffins are made with both sugars. The brown sugar gives them flavor and moisture and the white sugar help to create the crispy tops.

Also for flavor, the great amount of vanilla extract. Plenty batter needs plenty vanilla.

Feel free to add more or less chocolate chips depending on your personal preference. Mini chocolate chips are the way to go because they’re authentic. It’s what the bakeries and cafés use but the regular-sized kind will also work just fine. If you don’t want chips you can use chocolate chunks! You can never go wrong with double chocolate chunk muffins.

I love having them right when they’re out the oven because then they’re warm and the chocolate is all melted. Yum! These are the best chocolate muffins.

How to make The Best Bakery Style Double Chocolate Chip Muffins - Moist, jumbo chocolate muffins made with butter, sour cream, brown sugar, & cocoa powder. Easy recipe. No mixer. | Beat Bake Eat

Easy Chocolate Muffin Recipe

On top of all of the good things about this recipe, it can be made completely without a mixer and all in one-bowl. That’s right, one less bowl to clean!

Every step is simple, straightforward, and easy to follow.

So now that you know how to make sweet, soft, and moist double chocolate chip muffins from scratch, you can have them for breakfast whenever you want! Yay!




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How to make Double Chocolate Chip Muffins
Prep Time
15 mins
Cook Time
23 mins
Total Time
38 mins
 

Easy recipe for the best bakery style double chocolate chip muffins. Soft, moist, crispy top muffins made with butter, sour cream, and cocoa powder. Have chocolate for breakfast. You deserve it.

Course: Breakfast
Keyword: how to make chocolate muffins, sour cream chocolate muffins, the best chocolate muffins
Servings: 12 Muffins
Calories: 408 kcal
Author: Crystal | Beat Bake Eat
Ingredients
  • 3/4 cup (1 1/2 sticks) salted butter, softened
  • 1 cup full-fat sour cream
  • 3/4 cup brown sugar, packed
  • 1/2 cup white sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 eggs
  • 1/3 cup milk
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 cup semisweet chocolate chips (preferably mini-sized) or chunks
  • Coarse sugar or white sugar, for sprinkling
Instructions
  1. Preheat oven to 375°F. Line muffin pan with muffin liners and set aside.

  2. In a large bowl combine the butter and sour cream.
  3. Add both sugars, baking soda, baking powder, and salt, and mix well.
  4. Beat in the eggs then stir in the milk and vanilla extract.

  5. Add the flour and cocoa powder and gently mix until fully incorporated. Do not overmix. Fold in the chocolate chips/chunks.
  6. Scoop the batter into the muffin pan filling the cups to the very top. Sprinkle the top of each muffin with a pinch of coarse sugar or white sugar.
  7. Bake for 22 – 24 minutes until tops are domed and spring back when lightly pressed and a toothpick inserted in the center comes out clean or with a few crumbs (not wet batter!).
  8. Cool in pan 5 minutes then remove to cool completely or serve while warm.
Notes


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