Say hello to your new favourite muffin. These gorgeous bakery-style Double Chocolate Muffins boast beautiful high-tops, a soft and fluffy chocolate centre and LOADS of chocolate chunks.
The code has finally been cracked 👩🍳
Now you can make bakery-style, high top muffins at home. These gorgeous Double Chocolate Muffins boast a sky-high domed top and a soft cake-like centre that’s absolutely PACKED with chunks of chocolate.
Seriously, you NEED these in your life.
It took me a while to master the art of the high top muffin. If you are anything like me, you’ve had your fair share of squidgy flat top muffins, that, if anything, resemble a stodgy cake, rather than an attractive muffin.
But friends, those days are OVER.
And I have a freezer full of Double Chocolate Muffins to prove it.
So what’s the secret to a perfect homemade muffin you ask? First things first, it’s about getting that batter just right.
Muffin batter is thick. Instead of being mixed with an electric mixer, it comes together with just a bowl and spoon.
There’s no creaming the butter and sugar. Instead, dry ingredients are gently mixed together with wet ingredients.
But the most important thing of all is to not over mix the batter. Keep your hand light and gently fold the mixture until it just comes together. A few little flour pockets aren’t going to hurt, but over mixing will give you tough, dry muffins -> No thank you.
Just like my Triple Chocolate Chunk Cookie Bars, these muffins are stuffed with hand cut chocolate for extra chocolately goodness.
Finally, to achieve the high top, these muffins are baked in a hot oven for the first 5 minutes. This causes the batter to rise quickly for some serious height.
The end result is truly mouthwatering. Soft and moreish, these cake-like muffins are perfect for morning or afternoon tea.
They also freeze really well if you want to save some for later in the week. But make sure you eat one or two straight out of the oven. A warm, freshly baked, high-top Double Chocolate Muffin is truly hard to beat.
You’re welcome xx
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Let's Bake
Double Chocolate Muffins
Bakery-style chocolate muffins loaded with chocolate pieces.
Ingredients
- 280 grams (2 cups) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder
- 20 grams (1/4 cup) dutch processed cocoa powder*
- 90 grams (1/2 cup) brown sugar
- 100 grams (1/2 cup) caster sugar
- 115 grams (1/2 cup / 1 stick) unsalted butter
- 1 teaspoon vanilla extract
- 2 large eggs
- 240 ml (1 cup) buttermilk*
- 60 ml (1/4 cup) boiling water
- 150 grams (1 cup) milk or dark chocolate pieces
Instructions
- Preheat oven to 200 C (390 F) standard / 180 C (350 F) fan-forced. Grease a 12-hole muffin pan well with butter. In a large mixing bowl, sift flour, baking powder, baking soda and cocoa powders. Add sugars and mix together with a wooden spoon.
- Using the microwave, heat butter until just melted, stirring every 15 seconds. Remove the butter and set aside to cool slightly. Meanwhile turn the kettle on and pour out 1/4 cup of boiling water and set aside.
- Next, add vanilla, eggs and buttermilk to your cooled butter and whisk gently until combined. Make a well in the middle of the dry ingredients, add the wet ingredients and begin to fold. Throw in the chocolate pieces.
- Gently mix using a spatula or wooden spoon and then pour in the hot water. Fold until the mixture is just combined – be careful not to over mix.
- Spoon batter into your muffin pan – the holes will be quite full. Bake for 5 minutes before turning the heat down to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake for a further 10-15 minutes or until a knife inserted into the middle comes out clean. Gently remove muffins from pan and cool completely on a cooling rack.
Notes
Cocoa powder: If you don’t have dutch processed cocoa powder, just substitute regular cocoa powder.
Buttermilk: If you don’t have any buttermilk, simply add 1 tablespoon of white vinegar or fresh lemon juice to 1 cup of whole or full fat milk and leave it to sit for 5 minutes.
Nutrition Information
This recipe was first published on Sweetest Menu in August 2015.
Jonathan says
This is the best muffin recipe I have EVER tried. Comes out perfect each time, moist and full of chocolate goodness! I literally cannot wait to try the other amazing recipes you have!
★★★★★
Jessica Holmes says
Yay! So glad you loved them Jonathan!
Ebony louise says
Made these today and they were amazing but I couldn’t add the 1/4 cup water as it would of made the batter too runny so I avoided the water I’m not too sure what the water would of added?
Jessica Holmes says
Hi, so glad you enjoyed them! Hot water can help create a moist chocolate (or in this case muffins), as cocoa powder can absorb more liquid then regular flour. But there’s no problem with leaving it out if you prefer.
Sharon says
Love these muffins!! Come out perfect every time!
Seriously impressed
Thankyou
Sharon in UK xx
★★★★★
Jessica Holmes says
Love hearing that Sharon!
Kate says
The ingredients ask for 1/4 cup of boiling water. In the instructions it’s not exactly clear at what point do we add the water to the muffin mixture.
Jessica Holmes says
Hi Kate, it’s mentioned in step 4. Hope you enjoy them!
Kate says
Thank you so much for your prompt response and valuable recipes.
Have a great day.
Jessica Holmes says
So welcome!
Sam says
Muffins turned out perfect, I didn’t have any butter milk so I used yogurt instead.
★★★★★
Jessica Holmes says
Great! Love hearing that Sam!
Hannah says
Hi Jess, instead of rising up to form a top, my muffins spread and then spill over the sides. Do you know why this is happening?
Jessica Holmes says
Hi Hannah, if you haven’t made any changes to the recipe or the raising agent, I think the cause would be overmixing the batter. You might accidentally be adding too much air into the mixture which can cause it to deflate and spill. You really only need a very light hand when mixing muffin batter.
Hannah says
Hi Jessica! These look divine! Quick question, can this mixture be used to make 6 jumbo muffins?
Jessica Holmes says
Yes Hannah! Yum!
Pearl says
Hi! What would be the baking time and temperature for 6 jumbo sized muffins?
Jessica Holmes says
Hi Pearl, the temperature will be the same. The muffins might take 5-7 minutes longer. You’ll just have to keep an eye on them, but you can test them with a skewer like you would cake to see if they’re done.
Clarissa says
These look really good! Do I need the blend of dutch and natural cocoa or can I use all dutched? Thanks!
★★★★★
Jessica Holmes says
You can use all Dutch if you prefer! I hope you love them!
Clarissa says
Update to rate the recipe. Made them today. They’re absolutely fantastic. I’ve had double chocolate muffins from Costco thinking they’re pretty good but I though these were way better. Crunchy outer tops. Just how I like them. I used all dutched cocoa (personal preference) and I filled the liners higher than the brim to get nice big muffins (again preference). Got slightly less muffins, about 20 (doubled recipe) and cooked for maybe 5-8 extra minutes at 350. Fantastic. This is a keeper.
★★★★★
Jessica Holmes says
Yes! Love hearing that Clarissa!
Diane says
Excellent – 1st time I have made muffins, and they’ve gone down well – even though I forgot to add the hot water!
They did take longer to cook than suggested, but came out looking very professional and tasted lovely.
Jessica Holmes says
So happy to hear that Diane!
Shelly says
Absolutely amazing !! So soft in the middle high and crunchy on the top and so easy with just a bowl and spoon !! Will make again 🙂
★★★★★
Jessica Holmes says
Yay! Love hearing that Shelly!
Lorraine says
These muffins are fabulous. Best recipe I have tried. My batter turned out thinner and they were in the oven for 30mins but I think that was my fault as put them on the bottom self maybe should have put them on the middle. Still turned out great. Can’t wait to try other recipes.
★★★★★
Jessica Holmes says
Aww so glad you enjoyed them Lorraine!
Tai says
Hello. Made these muffins. They were gorgeous. Can I adjust the recipe to make it in a cake tin though? Thank you
★★★★★
Jessica Holmes says
So glad you enjoyed them! I haven’t tried myself but yes, you could use a cake tin but it may end up being a little dry compared to a regular cake.
stavros says
Great recipe! Just made these today and turned out very good….Great job Jessica.
★★★★★
Jessica Holmes says
So glad you enjoyed them!
Hannah says
Hi Jess,
These look amazing and I can’t wait to try them! I was wondering if I could replace the boiling water with hot coffee instead?
Thanks x
Jessica Holmes says
Hi Hannah, yes you can!
Ellie Bagnall says
Loved this recipe. I switched the plain flour for self raising and skipped the baking soda and they have come out perfectly 😁😁😁😁 thanks for another fantastic recipe. If I post on Instagram I’ll take you so you can see ❤️
Jessica Holmes says
So glad you enjoyed them Ellie!