Double Chocolate Chip Muffins with SunButter Swirl (Bakery Style)
These Bakery Style Double Chocolate Chip Muffins feature a creamy SunButter swirl on top, for that perfect chocolatey “nutty” flavour! These chocolate muffins are thick, moist, and fluffy, and are jam-packed with a ton of ooey-gooey chocolate chips! This recipe also features tips and tricks to ensure your muffins turn out nice, tall and fluffy – just like one from a bakery!
Table of Contents
- Why you’ll love this recipe
- Ingredient notes
- How to make double chocolate chip muffins
- Tips & tricks
- Equipment required
- How to store the chocolate muffins
- FAQ
- Related recipes
Why you’ll love this recipe
Chocolate muffins: The muffins are rich and full of fudgy chocolate flavor thanks to the chocolate muffin batter and loads of chocolate chips.
Bakery style muffins: These muffins are soft, fluffy and BIG, just like a classic bakery style muffin.
Peanut and nut free: Classic chocolate and peanut butter flavour without the nuts!
Easy and straight forward: These muffins are easy-peasy to make and do not require a stand mixer.
Ingredient notes
Natural SunButter: SunButter is an excellent nut-free alternative to other nut butters, such as peanut butter. It is packed with a ton of vitamins, minerals and protein, and is the perfect partner to anything chocolate! SunButter is swirled on top of the chocolate muffins!
Dutch Cocoa: Dutch cocoa is less acidic and more chocolatey in flavor.
Sour Cream: I like to use full-fat sour cream for these muffins. It adds a ton of moisture and richness.
Instant Coffee: Instant coffee is added to the batter to amplify the chocolate. Don’t worry – it won’t taste anything like coffee!
Oil: Oil is used in this recipe, instead of butter, as it makes the muffins more fudgy and moist.
Chocolate Chips: Double chocolate muffins absolutely require chocolate chips! I do not recommend using chopped chocolate, as it will just melt into the batter.
How to make double chocolate chip muffins
1. Combine wet ingredients: Add the eggs, sugar, vanilla, sour cream, instant coffee and oil, to a large mixing bowl, then beat together with a whisk until the mixture is smooth and well-combined.
2. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, cocoa powder, baking powder, baking soda and salt.
3. Add the dry & wet together: Pour the wet mixture into the dry mixture, and whisk together until smooth. Try not to overmix though!
4. Fold in chocolate chips: Add the chocolate chips to the batter, then fold into the batter to combine. Optionally at this point: rest the batter in the fridge.
5. Add to pan, swirl & bake: Scoop the muffin into prepared pans, dollop on the SunButter, swirl with a skewer, and finish with additional chocolate chips. Place into the oven to bake!
Tips & tricks
Only fill every other muffin cavity: Only filling every second cavity (so 6/12 in a pan, spaced apart), allows better heat circulation, leading to taller, fluffier muffin tops!
Do not overmix: Mixing too much leads to strong gluten development. Strong gluten development will essentially hold down the muffin batter and not allow it to freely rise up in the oven.
Let the batter rest: Allowing the muffin batter to rest for a few hours in the fridge allows the gluten to relax, resulting in a softer, taller, fluffier muffin. As well, it also allows the dry ingredients time to properly “hydrate”, leading to a more moist muffin.
Weigh your ingredients: Weighing the ingredients will yield the best and most consistent results. Volumetric measurement can be off by significant amounts, leading to inconsistent baking.
Cook at a high temperature initially: By placing the muffins in a super hot oven, the muffins rapidly rise up, creating a taller muffin top! The oven temperature is reduced after 6 minutes to prevent burning and uneven baking.
Sift the cocoa powder. Cocoa powder loves to clump together. Just dump it over a sieve to sift it into the flour to ensure no lumps.
Equipment required
Muffin pan: Here is a link to my favorite muffin pan.
Hand mixer: While not required, a hand mixer will make mixing easier!
Muffin liners: If you’re looking to make the thicker, larger muffins (like pictured), these muffin liners (or similar) are required! If making normal sized muffins, just use your stand cupcake liner.
How to store the chocolate muffins
Room temperature: The cooled muffins can be kept in an airtight container at room temperature for 3 days.
Fridge: The muffins can be kept in an airtight container in the fridge for 1 week.
Freezer: The muffins can be placed in a freezer bag and frozen for up to 3 months.
FAQ
Yes, you can use regular cocoa.
I would recommend using buttermilk or homemade buttermilk, rather than just regular milk.
Yes, see storage instructions above for storing at room temperature and in the fridge.
Related recipes
Glazed Banana Streusel Muffins
Peanut Free Monster Cookies using SunButter
SunButter Double Chocolate Chip Loaf
Get the Recipe: Double Chocolate Chip Muffins with SunButter Swirl (Bakery Style)
Ingredients
- 2 cups (240g) All Purpose Flour
- 1/2 cup (50g) Dutch Processed Cocoa
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt
- 2 Large Eggs
- 1 cup (200g) White Sugar
- 1 cup (120g) Full Fat Sour Cream
- 1/2 cup (110g) Vegetable Oil
- 1/2 cup (120g) Water,, at room temperature
- 1 ½ tsp Vanilla
- 1 tsp Instant Coffee
- 1 ¾ cups (315g) Semi Sweet Chocolate Chips
- 1/2 cup (120g) SunButter,, for swirling on top
Instructions
- In a medium to large mixing bowl, add flour, cocoa powder, baking powder, baking soda and salt.
- In a separate large mixing bowl, add the eggs, sugar, sour cream, oil, water, vanilla and instant coffee, to a large mixing bowl, then beat together with a whisk until the mixture is smooth and well-combined.
- Pour the wet mixture into the dry mixture, and fold together until smooth. Try not to overmix though! Pour in the chocolate chips, and fold again to combine.
- For softer, taller muffins, cover the muffin batter bowl with plastic and place the batter into the fridge to rest for 4-12 hours.
- Preheat oven to 425°F. Prepare a muffin tin with liners (8 if using large tulip liners, or 12 for standard muffins).
- Evenly disperse the batter into the liners with a cookie scoop while being careful not to deflate the batter.
- Using a small spoon, spoon 2-3 tsp of SunButter onto each muffin, then use a toothpick to swirl it into the batter. Top with additional chocolate chips.
- For Large Muffins: Place into the 425°F oven, bake for 6 minutes, and then turn the oven temperature down to 350°F, and bake for an additional 25-30 minutes, or until an inserted toothpick comes out clean.For Standard Muffins: Place into the 425°F oven, bake for 5 minutes, and then turn the oven temperature down to 350°F, and bake for an additional 16-18 minutes, or until an inserted toothpick comes out clean.
