Sweetest Menu

American-inspired recipes from an Aussie kitchen

Double Chocolate Muffins

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. 

Double Chocolate Muffins on a white plate

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.

Chocolate muffin batter spooned into a muffin pan

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.

Freshly baked Chocolate Muffins still in the tray

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.

A plate of Double Chocolate Muffins

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.

Top view of a plate of Double Chocolate Muffins

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

A close up of a Double Chocolate Muffin

Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.

Print

Double Chocolate Muffins

★★★★★ 5 from 4 reviews
  • Author: Jessica Holmes
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: Makes 12 muffins
  • Category: Dessert
  • Cuisine: American
Print

Description

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

  1. Preheat your oven to 200 C (400 F). 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.
  2. 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.
  3. 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.
  4. 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.
  5. Spoon batter into your muffin pan – the holes will be quite full. Bake for 5 minutes before turning the heat down 180 C (360 F). 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

If you don’t have dutch processed cocoa powder, just substitute regular cocoa powder.

If you don’t have any buttermilk, simply add 1 tablespoon of white vinegar to 1 cup of milk and leave to sit for 5 minutes.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 319

Keywords: Chocolate, Muffins

Recipe Card powered by

The inside of a Double Chocolate Muffin

 This recipe was first published on Sweetest Menu in August 2015. 

Reader Interactions

Comments

  1. Amazing recipe! I love all your tips. I didn’t have Dutch cocoa (though I’m keen to get some now to see what difference it makes) or buttermilk (but made my own with while vinegar and milk). I used half milk and half white chocolate as I love the contrast. Couple of questions, what does the hot water at the end do? Also, mine rose well and have a nice dome, but they also spread. Do you think this means I overfilled the pan? I did add extra chocolate to mine so possibly it would have been a perfect baker’s dozen!

    ★★★★★

    Reply

    • Hi Erin! So pleased you enjoyed these muffins – they’re one of my faves! I’ve never had a problem with spreading, so I’m thinking maybe your oven wasn’t hot enough at the beginning? The hot temperature should cause them to quickly rise and form a dome/crust. Otherwise, like you said, you could try making 13 or 14 muffins next time and see if that helps. Different muffin pans can be a little different in size too. Hot water in chocolate cake is a technique often used to ensure a cake stays moist – it’s my secret weapon in making awesome chocolate cake and muffins! Thank you for trying one of my recipes!

      Reply

  2. The best recipe. It’s so fluffy and moist. I add a punnet of fresh raspberry to add more sourness. It turned out to be the best chocolate muffin I had in a while.

    ★★★★★

    Reply

  3. Thanks for the great recipe! I made these today and got rave reviews from my kids & family 🙂 Thanks again for sharing..

    Reply

  4. Hi there. These muffins looks amazing & so yummyyy. What’s the difference between cocoa powder & Dutch processed cocoa powder? Aren’t they the same?

    Reply

    • Hi Katrina, great question! Actually regular cocoa powder and Dutch cocoa powder are two different products. Dutch cocoa powder has been processed differently and therefore has less acidity thank regular cocoa powder. It has a slightly different taste and a darker hue. In this recipe, it helps to make a dark and rich chocolate muffin, but using 3/4 cup of regular cocoa powder also works well if you don’t have any Dutch processed cocoa on hand. I hope that helps!

      Reply

  8. Hi, these along with so many of your recipes look amazing 😀

    It may seem like a silly question, but everytime I make muffins/ cupcakes I either put to much or not enough in tin. What have you used to measure this mixture in the tin to get right height.

    Thank you 🙂

    Reply

    • Hi Kat, thank you so much! And thank you for stopping by. There are no silly questions when it comes to baking! I can’t say that I use a formal measurement when spooning out my muffin mixture. I usually just spoon a fairly conservative amount into each tin and then go back round a second time to make them as even as possible. That’s probably the best advice I can give – just to try and make the 12 holes the same size, even if you just have to spoon a teaspoon or two into each one at a time.

      With this recipe, you cook the muffins in a hot oven initially which is designed to make the muffins rise quickly and achieve a nice domed top, so that should also help prevent your muffins from spreading out if you overfilled one. I hope that helps a little Kat!

      Reply

  11. I can see that you nailed this recipe! these muffins look fabulous! and love all of your photos, so beautiful! making me want these muffins now!!

    Reply

  12. OH! Yum! Chocolate and more chocolate? There’s nothing better than more and more chocolate. And these muffins are stunning, chocolatey, delicious and so so GOOD! Decadent and chocolatey. And those big chunks of chocolate look adorable too! 🙂

    Reply

  15. Oh Jessica, I am definitely pro-muffin too! There is something comforting, and slightly naughty, about them. They are almost like an entire cake for only one, under the guise of something slightly healthier than a cupcake. These double chocolate wonders are going to be exactly what I reach for next time I need a chocolate fix!

    Reply

  16. Yummm, there’s nothing better than a double dose of chocolate. I could eat double chocolate muffins all day long! This recipe definitely looks like the ultimate recipe for them, I love it!

    Reply

  18. Delicious! I’m alllll about double chocolate- for breakfast, too! 🙂 I love how perfectly rounded and baked these re and I love that the chocolate chips really stand out 🙂

    Reply

  20. These muffins look perfect, Jess! I know what you mean about finding a really great chocolate muffin recipe. I’ve had some yummy ones, but have yet to find an awesome one. I can’t wait to try this because I just know these are delectable! Look at those beautiful dome tops and big chocolate chunks <3

    Reply

  21. Now this is my kind of breakfast – the more chocolate, the better! Sydney sounds awesome – can’t wait to see your post. Hopefully i will get there someday!

    Reply

  23. GORGEOUS!! Seriously wow, Jess! These muffins are picture perfect. The top! It’s so perfectly peaked! Absolutely going to try these! Pinned!

    Reply

  25. Chocolate for breakfast? Sign me up! Jessica these look absolutely outstanding!!!! And it sounds like you had the most wonderful weekend away. Looking forward to your roundup 🙂

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆