These easy Bakery Style Double Chocolate Chip Muffins are full of deep, rich chocolate flavor. They’re the ultimate chocolate for breakfast experience.
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Post, recipe, and images updated in February 2020.
Muffins are a super popular recipe in my house and these bakery style Double Chocolate Chip Muffins are no exception. These fly off the cooling rack as soon as they’re out of the oven.
We rely on muffins for busy mornings, weekend breakfasts, and even some nights for dinner. They’re so easy to make, quick to bake, and store exceptionally well at room temperature or in the freezer.
They’re the perfect food to make for meal-prep or when you need to get something on the table quickly to feed all those hungry bellies.
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Key Ingredients for Chocolate Muffins
- Dutch Processed Cocoa Powder – Dutch Processed Cocoa Powder has a richer, deeper chocolate flavor. I used Rodelle Dutch Processed Gourmet Baking Cocoa in this recipe but you can also use Hershey’s Special Dark Cocoa Powder or another brand of Dutch Processed Cocoa Powder.
- Chocolate Chips – I use 1/2 cup of mini chocolate chips but you can sub 1 cup of regular chocolate chips or chunks.
- Buttermilk – Buttermilk makes a really soft and tender muffin. If you don’t have buttermilk, use regular milk + 1 tablespoon white vinegar.
Can I make these muffins dairy free?
Yes. To make dairy free chocolate muffins, use 1 cup unsweetened coconut milk beverage (or your favorite dairy free milk) plus 1 tablespoon white vinegar. Use dairy free chocolate chips, such as Enjoy Life Foods Mini Chocolate Chips.
Equipment Needed to Make Gluten Free Muffins
- Muffin Tin – just one standard muffin pan/tin for this recipe.
- Paper Liners or non-stick spray to keep the muffins from sticking to the pan.
- Basic Kitchen Equipment: Mixing Bowls, a whisk, a mixing spoon, and a good sturdy silicone spatula. Muffins are one of those easy recipes that require very little kitchen tools and equipment!
- Large OXO Scoop – This is such a versatile scoop. I use it for ice cream, portioning cookie dough, and scooping muffin, cupcake, and pancake batter.
How to Make Bakery Style Double Chocolate Muffins
Step 1. Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners or spray with non-stick spray.
Step 2. In a large bowl, whisk or sift together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.
Step 3. Add the eggs, buttermilk, oil, and vanilla extract to a medium bowl and whisk together. Pour the wet ingredients into the dry ingredients and mix until completely combined.
Step 4. Scoop the batter into the prepared muffins tins, dividing the batter evenly between the 12 cups and then smooth out the tops of the muffins as best you can. Sprinkle the muffins with additional chocolate chips and gently press into the batter, if desired.
Step 5. Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.
Tips for Making this Double Chocolate Chip Muffin Recipe
- If your gluten free flour blend contains xanthan gum, omit the amount called for in this recipe.
- For best results, make sure your eggs and buttermilk are room temperature.
- Correctly measure your flour and cocoa powder using the spoon and sweep method. Download my free printable guide here for an in-depth explanation and step-by-step photos.
- Don’t let the batter rest before baking. The baking powder will start to react as soon as liquid is added to the batter. If you let your batter rest before baking, these muffins will not rise properly while baking.
- Add extra chocolate chips to the top of the muffins before baking. It’s optional but makes the muffins look and taste extra chocolatey!
Other Gluten Free Muffins To Try:
- Gluten Free Blueberry Muffins
- Lemon Ricotta Muffins
- Gluten Free Banana Muffins
- Bakery Style Double Chocolate Muffins
- Gluten Free Pumpkin Muffins
- Gluten Free Corn Muffins
- Lemon Poppy Seed Muffins
- Gluten Free Apple Muffins
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- 1 1/2 cups gluten free flour blend (see notes)
- 1/2 cup (46 g) Dutch processed cocoa powder
- 1 teaspoon xanthan gum (omit if your blend contains it)
- 3/4 cup (150 g) granulated sugar
- 1 teaspoon (4 g) baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup (95 g) mini chocolate chips
- 2 large eggs, room temperature
- 1 cup buttermilk, room temperature (see notes)
- 1/2 cup avocado oil (or neutral oil of choice)
- 2 teaspoons pure vanilla extract
- Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk or sift together the flour, cocoa powder, xanthan gum, sugar, baking powder, baking soda, and salt. Stir in the chocolate chips.
- Add the eggs, buttermilk, oil, and vanilla extract to a medium bowl and whisk together. Pour the wet ingredients into the dry ingredients and mix until completely combined.
- Scoop the batter into the prepared muffins tins, dividing the batter evenly between the 12 cups and then smooth out the tops of the muffins as best you can. Sprinkle the muffins with additional chocolate chips and gently press into the batter, if desired.
- Bake at 400 degrees for 15-18 minutes or until a toothpick comes out clean. Cool in the pan for 5 minutes then remove from the pan and cool on a wire rack.
- I use my Nightshade-Free Gluten Free Flour Blend in this recipe. 1 1/2 cups of my blend is 215 grams. If you use a blend than contains xanthan gum, omit the amount called for in this recipe.
- To make your own buttermilk, use 1 cup milk + 1 tablespoon white vinegar.
- To make this recipe dairy free, use 1 cup unsweetened coconut milk + 1 tablespoon white vinegar in place of the buttermilk and use dairy free chocolate chips.
- Store in an airtight container at room temperature up to 3 days. These muffins can also be frozen in a freezer bag for up to 3 months.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 170
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