Perfect choice!  Here’s a bakery-style Double Chocolate Muffin Recipe – rich, moist, loaded with cocoa and chocolate chips. These muffins bake up with that classic domed top and are ultra-chocolatey.

 Double Chocolate Muffins Recipe

Ingredients (Makes 12 Muffins)

• 1 ¾ cups (220 g) all-purpose flour
• ½ cup (45 g) unsweetened cocoa powder (Dutch-process preferred)
• 1 cup (200 g) granulated sugar
• ½ cup (100 g) brown sugar (lightly packed)
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (120 ml) vegetable oil (or melted butter)
• 2 large eggs (room temperature)
• 1 cup (240 ml) buttermilk (or milk + 1 tsp vinegar)
• 2 tsp vanilla extract
• 1 cup (175 g) chocolate chips (semi-sweet or dark) – reserve some for topping

Instructions

Step 1: Prepare Muffin Tin

1. Preheat oven to 375°F (190°C).
2. Line a 12-cup muffin tin with paper liners or grease well.

Step 2: Mix Dry Ingredients

1. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.

Step 3: Mix Wet Ingredients

1. In another bowl, whisk together oil, eggs, buttermilk, and vanilla until smooth.

Step 4: Combine

1. Pour wet ingredients into the dry mixture.
2. Gently fold together with a spatula until just combined (do not overmix – a few lumps are fine).
3. Fold in most of the chocolate chips, reserving some for topping.

Step 5: Fill and Bake

1. Divide batter evenly among muffin cups (fill about ¾ full for big domes).
2. Sprinkle reserved chocolate chips on top.
3. Bake for 18–20 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 6: Cool and Serve

1. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
2. Serve warm for gooey chocolate or cooled for a firmer bite.

 Tips for the Best Muffins

• For bakery-style domes: Start baking at 425°F (220°C) for the first 5 minutes, then reduce to 375°F (190°C) for the remaining time.
• Use a mix of dark and milk chocolate chips for richer flavor.
• These muffins freeze beautifully – just reheat in the microwave for 20 seconds before serving.

Would you like me to also give you a triple chocolate muffin variation (with cocoa, chips, and melted chocolate in the batter) for an even richer version?