There is truly no better way to start your day than with a batch of warm Bakery Style Double Chocolate Chunk Muffins! Turn everyday into the cozy bliss of a Sunday morning with these warm and chocolatey muffins! They’re so delicious it’s a wonder they’re not dessert (but hey, I love chocolate for breakfast!).

Double Chocolate Chunk Muffins on parchment paper.

I have to admit, I’m not sure how a chocolate muffin can pass for breakfast, because essentially it’s a cupcake with a little less *glitter*. However, donuts get a pass as breakfast food too, so who am I to judge!?

I love making a batch of muffins on a Sunday morning that everyone can snack on throughout the week! Starting a busy day off with a warm chocolate muffin is sure to improve anyone’s day!

If you need another delicious way to start your day, look at some of these Make-Ahead Breakfast Ideas!

Double Chocolate Chunk Muffins with a bite missing.

Why You’ll Love This Recipe

This bakery style muffin recipe is easy to throw together in less than 20 minutes and infuses the whole house with warm coffee shop/bakery vibes!

Double Chocolate Chip

Why add just one kind of chocolate when you can add two!? This recipe uses cocoa powder and chocolate bars to infuse these bakery style muffins with the perfect chocolate flavor!

When it comes to cocoa powder, you want to grab unsweetened 100% cocoa powder! There’s a lot of options out there, but you want to unsweetened since we’re already adding enough sugar to these muffins!

I like to use a chocolate bar opposed to grabbing chocolate chips because I think the chunks of chocolate melt better into the muffin! However, if you already have chocolate chips at home, that works too!

Oven Temperature

Typically when it comes to muffins, oven temperature can play a huge roll in how your muffins rise. The typical way to make muffins would be to start the oven temperature high at 400-425 degrees, then drop it down to either 350-375 degrees.

For this recipe, I just like to keep the oven at 375 degrees the entire cooking time! Chocolate be a bit finicky and can definitely burn easier than other ingredients! Because of that, I don’t like to mess with the temperature a lot when chocolate is involved!

Double Chocolate Chunk Muffins on a baking sheet.

Ingredients

  • Oil
  • Sugar
  • Brown Sugar
  • Greek Yogurt
  • Milk
  • Eggs
  • Vanilla
  • Flour
  • Cocoa Powder
  • Salt
  • Baking Powder
  • Baking Soda
  • Chopped Chocolate

See recipe below for all the details!

Step-By-Step Instructions

  1. Step 1: Add the dry ingredients to a bowl. Set aside.
  1. Step 2: Combine all the wet ingredients in a bowl.
  1. Step 3: Add the dry ingredients into the wet ingredients. Whisk until smooth and combined.
  1. Step 4: Add to a muffin tin and top with extra chocolate.

Hint: Be sure to save a few pieces of chocolate to top your muffins with before baking!

Variations and Substitutions

These Double Chocolate Chunk Muffins are the perfect way to start a slow Sunday or to make ahead for a busy week ahead! I have a few variations to make these muffins a bit more special!

  • Fruit – add some chopped cherries in the batter for a chocolate cherry muffin that’s perfect for Valentine’s Day!
  • Nuts – need a little salty/sweet option for your morning? Add in peanuts, walnuts, or even pistachios!
  • Peanut Butter – add a swirl of peanut butter to the top of the muffins before baking!

If you’re a fan of chocolate and peanut butter (I mean, who isn’t!?), you should try these Peanut Butter Nutella Stuffed Cookies!

Double Chocolate Chunk Muffins with the muffin liner open.

Equipment

Muffin Pan – For this recipe to form those delicious bakery style muffins we all know and love, a muffin pan is definitely required! You can find these at your local grocery store!

Cookie Scoop – I love using a large cookie scoop to really fill up the muffin tins all the way to get the perfect domed top on your muffin! I’ll link to my favorite set here!

Top tip

Whenever I’m making muffins, I always leave at least one muffin space in between each muffin in the pan! Leaving a space between each muffin allows for the air to better circulate around them when they’re baking which causes the muffins to rise and get a beautiful domed shape to them!

Double Chocolate Chunk Muffins cut in half.

Storage

  • Room Temperature – store in an airtight container for about 3-4 days!
  • Fridge – I don’t recommend storing in the fridge as this can dry the muffins out!
  • Freezer – let the muffins cool completely before wrapping individually and freezing for about 3 months! When you’re ready to eat them, let them thaw at room temperature or you can thaw them in the microwave!

FAQ

Do I have to use Greek yogurt?

No you don’t! Greek yogurt is what’s typically always in my fridge which is why I typically go for it, so you could use another alternative to fit your dietary needs!

What kind of cocoa powder should I get?

There’s a ton of options at the grocery store, so I get how it could be overwhelming! I recommend looking for a unsweetened 100% cocoa powder, there’s a lot of different brands, but you can pick whichever one that’s in your preferred price point!

Cheers!

-Holly Michelle

Big Bakery Style Double Chocolate Chunk Muffins

There is truly no better way to start your day than with a batch of warm Bakery Style Double Chocolate Chunk Muffins! They're so delicious it's a wonder they're not dessert (but hey, I love chocolate for breakfast!).
Print Recipe
Double Chocolate Chunk Muffins on a baking sheet.
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes

Equipment

  • Muffin Pan
  • Cookie Scoop

Ingredients

  • 1/2 cup Oil
  • 1/2 cup Sugar
  • 1/2 cup Brown Sugar
  • 1/2 cup Greek Yogurt
  • 1/2 cup Milk
  • 2 Eggs
  • 2 teaspoons Vanilla
  • 2 cups Flour
  • 1/2 cup Cocoa Powder
  • ¼ teaspoon Salt
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 cup Chopped Chocolate

Instructions

  • Preheat oven to 375 degrees.
  • In a bowl, combine flour, cocoa powder, salt, baking powder, and baking soda.
    2 cups Flour, 1/2 cup Cocoa Powder, ¼ teaspoon Salt, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda
  • Whisk together and set aside.
  • In a separate bowl, mix together oil, sugar, brown sugar, greek yogurt, milk, eggs, and vanilla.
    1/2 cup Oil, 1/2 cup Sugar, 1/2 cup Brown Sugar, 1/2 cup Greek Yogurt, 1/2 cup Milk, 2 Eggs, 2 teaspoons Vanilla
  • Stir everything together.
  • Gently whisk the dry ingredients into the wet ingredients.
  • Add in most of the chopped chocolate.
    1 cup Chopped Chocolate
  • Scoop a large portion into a muffin liner, then top with a few more pieces of chocolate.
  • Bake in the oven for 25 minutes, or until a toothpick inserted comes out clean.
  • Let cool slightly and enjoy!
Servings: 12 Muffins
Author: Holly Michelle

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