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.
Gillian Gladwell says
I usually turn to american recipes for things like muffins, as they tend to give better results than the uk equivalent, so gave yours a try. I was a bit dubious at first, as the batter seemed quite thin, but, wow, they turned out really well. If you add a teaspoon of coffe powder, this enhances the chocolate taste too (does not make it taste of coffe at all)
Also, ensuring you get that 1st all important rise is the secret to nice, high top muffins. Another hit in this household.
★★★★★
Jessica Holmes says
So happy to hear that Gillian! Thank you for your kind feedback!
Narelle says
Awesome muffins. As are your white chocolate and raspberry ones! xx
★★★★★
Jessica Holmes says
Yay! So glad you like them Narelle!
Andrea says
These didn’t rise and make a dome but instead spread and required quite a bit longer to cook. I believe the fan oven temps are too low – maybe 200 down to 180 would have been better?
Jessica Holmes says
Hi Andrea, I use a fan-forced oven and haven’t had that problem myself. But every oven is different, so you could definitely try a higher heat if needed – or maybe get hold of an oven thermometer in case your oven is a little cold. Also double check your baking powder and soda aren’t expired. Thank you for trying one of my recipes!
Diana G says
Can you use oil instead of butter li you did in your amazing cinnamon and apple cake?
Jessica Holmes says
Yes I would say so!
Wendy says
Hi Jess,
The recipe called for baking powder, so it’s a single action or double action baking powder? And when to use single and when to use double?
And can I substitute the buttermilk by using milk and lemon juice?
Thanks.
Jessica Holmes says
Hi Wendy, I’m sorry we don’t have single action or double action baking powder in Australia so I’m not sure. But yes you can definitely use your own buttermilk in this recipe! I often use 1 tablespoon white vinegar with 1 cup of full cream or whole milk.
Maria Shaju says
These muffins were amazing!!! My whole family loved them! This truly is the best recipe!!
★★★★★
Jessica Holmes says
Aw love that! Thank you so much for your lovely feedback Maria!
King says
This is a seriously good recipe here, Jess has done a great job working out how to make the best muffin but best of all sharing that recipe to all! Our guests loved it.
★★★★★
Jessica Holmes says
Yay! Thanks for the lovely feedback King!
Erin Roberts says
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!
★★★★★
Jessica Holmes says
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!
Seb says
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.
★★★★★
Jessica Holmes says
Amazing!! Thanks for the lovely feedback Seb! ☺️
Joti says
Thanks for the great recipe! I made these today and got rave reviews from my kids & family 🙂 Thanks again for sharing..
Jessica Holmes says
Aww thanks Joti! I’m so glad you and the fam enjoyed them ☺️
Katrina says
Hi there. These muffins looks amazing & so yummyyy. What’s the difference between cocoa powder & Dutch processed cocoa powder? Aren’t they the same?
Jessica Holmes says
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!
Pooja Parmar says
These chocolate muffins look delicious and fresh, the image itself looks tempting, how can someone think of not to taste it!
Jessica Holmes says
Thanks Pooja!
Natalie says
These muffins look so delicious and chocolatey! I love how moist the center is!
★★★★★
Jessica Holmes says
Thanks Natalie! 😊
Josh says
Yum!
★★★★★
Kat says
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 🙂
Jessica Holmes says
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!