Soft, fluffy, and full of chocolatey flavor, these extra-large muffins are just as good as bakery muffins—but at home! Enjoy a treat with your coffee or impress your brunch friends with this easy, delicious recipe!

This post may contain affiliate links from which, at no additional cost to you, I may earn a small commission to keep this site running. Only products I myself would or do use are recommended.

For those who’ve followed along with my pregnancy journey, you may have noticed that I’ve been sharing “baby is the size of” recipes out of order. This was partly because I was working so furiously to prep extensive, detailed lesson plans for my 3 month maternity leave—which paid off in my class not missing a thing while I was gone. So…I kinda got behind in sharing recipes. Oops.

But it was mostly because I waited until I was over halfway through to announce my pregnancy. When you’ve experienced loss, it’s hard to make something so sweet-yet-scary public.

The advantage of this is that I now get to look back at how precious that time was and revel in getting to grow this miracle baby of mine. One day she was the size of a chocolate chip and the next she was the size of this entire tray of muffins stacked up. Now she’s bigger than TWO of these whole pans together!

Why this recipe works

I based these off of my super fluffy Greek yogurt muffins, but adjusted the ratios to create a more rounded top and a slightly denser muffin, like you find in bakeries. One key part of this recipe is the combination of butter and oil. It stays moist because of the oil, but using half butter helps it stay fluffy, too. It ends up being a lighter, fluffier muffin that’s still super moist and flavorful. Another key to the moisture is the Greek yogurt. It’s the perfect thickness to add some protein and structure but still keep the muffins moist for several days.

Finally, the chocolate flavor. I experimented with how much cocoa to add. You can’t simply substitute cocoa for flour, so I had to try a few ratios to get it exact. This ratio is just enough to give a rich chocolate flavor without being overly bitter or super dark (nothing against super dark muffins, I just know my daughter won’t eat them). Plus, the chocolate chips. I mean, you can’t have double chocolate without lots of chocolate chips. They add flavor and texture to these muffins, and are probably my favorite part.

Key ingredients

Plain Greek yogurt. This helps keep the bread so, so moist for days. Be sure it’s authentic Greek yogurt and doesn’t have thickeners in the ingredients. Also, use un-flavored, unsweetened, whole milk Greek yogurt.

Flour. Be sure to sift it and to measure carefully—spoon the flour into the measuring cup then level it off with the flat side of a knife (known as spoon-then-level).

Cocoa powder. Use plain cocoa, not sweetened. For this recipe it doesn’t matter if it’s Dutch processes or not.

Salt. Try to use sea salt, if possible, as it won’t create an overly salted taste and is actually better for you!

Baking powder. Not baking soda! Baking powder is more delicate and helps this rise without being dense.

Eggs. Be sure these are room temperature so they mix well with the other ingredients! If you forget to take them out ahead of time, you can put them in a bowl of warm (not hot) water for 15 minutes.

Oil. I suggest avocado or grape seed oil, as these have a mild flavor but are healthier than vegetable or canola.

Vanilla. Use pure! Imitation will have a slightly different flavor and won’t give you the same pleasant flavor.

Butter. I suggest European style, as it has less water. Be sure to use unsalted, or omit the salt in the recipe. Be sure to melt it without letting it boil, as we don’t want browned butter.

Brown and granulated sugar. Brown sugar helps this stay moist while granulated helped it rise. Using both gives you the best of both worlds.

Chocolate chips. You can use any kind you like. I used semi-sweet, but dark or milk chocolate would do, too.

How to make double chocolate greek yogurt muffins

1. Melt your butter. Set aside to cool while you mix everything else.

2. Sift and whisk together the dry ingredients.

3. Whisk wet ingredients. Start with the Greek yogurt, oil, vanilla, and egg and whisk well. Stream in the butter, whisking quickly.

4. Whisk in the sugars for 1 minute. This helps them dissolve somewhat before baking.

5. Fold in the dry ingredients. Don’t mix fully—leave some flour streaks to be folded in during the next step.

6. Fold in chocolate chips. This step will mix in all flour, but don’t worry if you see some flour lumps—just make sure there’s not visible flour.

7. Bake for 18-23 minutes. Check early to make sure it doesn’t over bake. If it starts to darken too early, tent loosely with foil.

Enjoy!

Tips and FAQ’s for this recipe

Can I sub the Greek yogurt?

Yes! You can use the same amount of sour cream or mashed bananas (about 2 medium bananas) or pumpkin puree. You can also sub applesauce but will need to add about 2 tablespoons flour to the recipe.

Can I make these regular sized?

Yes! You can make 12 regular sized muffins instead. I just wanted that classic giant bakery sized muffin, so I found a recipe that would hold up in such a large form.

How do I know it’s baked through?

I always use a toothpick, but a small knife or kebab skewer will work, too. You want to catch the muffins when they just barely stop being raw, as they will cook a little more in the pan while they cool. The top will not change color as much as other muffins, since the chocolate is already dark. So try to use a toothpick to check for moist crumbs but no raw batter.

Do I have to sift the flour and cocoa?

Yes! Sifting is key in baking, particularly in anything cake-y. It helps it mix into the wet ingredients more easily, preventing clumps as well as circumventing the urge to over-stir and create a tough, rubbery texture. In this recipe especially, sifting is needed because cocoa powder tends to be very clumpy and cannot mix properly if not sifted.

Spoon then level your flour

Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.

My muffin tools

Here are my must-have tools I use for making these muffins. Affiliate links provided.

Whisk (or stand mixer or handheld mixer)

Mesh sieve (because sifting is KEY )

Giant cupcake/muffin pans

Giant muffin pan liners

Increasing the recipe

I wrote this recipe to make 6 giant muffins, but you can easily double it for 12 giant muffins. Below are the measurements for a double batch.

3 cups (408g) all-purpose flour, spooned and leveled

1 ½ cups (144g) cocoa powder
4 teaspoons (16g) baking powder
1 teaspoon (8g) salt
1 cup (227g) whole, plain Greek yogurt, room temperature
1 cup (240g) whole milk, room temperature
2 tablespoons (26g) pure vanilla extract
4 large eggs, room temperature
½ cup (112g) avocado or vegetable oil
½ cup (8 tablespoons or 113g) melted butter
1 cup (200g) granulated sugar
1 cup (200g) packed brown sugar (light or dark will work)
2 cups (340g) chocolate chips (or to taste)

You might also like:

Banana Chocolate Chip Muffins

Blueberry Streusel Muffins

Double Chocolate Donuts

Double Chocolate Greek Yogurt Muffins

Double Crumb Greek Yogurt Coffee Cake

Bakery Style Double Chocolate Muffins

Print recipe

prep time: 5-10 minutes
bake time: 20-25 minutes
total time: 35 minutes

servings: 6 giant muffins (*see note above for doubling recipe)

Ingredients:

1 ½ cups (204g) all-purpose flour, spooned and leveled
¾ cup (72g) cocoa powder
2 teaspoons (8g) baking powder
½ teaspoon (4g) salt
½ cup (113g) whole, plain Greek yogurt, room temperature
½ cup (120g) whole milk, room temperature
1 tablespoon (13g) pure vanilla extract
2 large eggs, room temperature
¼ cup (56g) avocado or vegetable oil
¼ cup (4 tablespoons or 56g) melted butter
½ cup (100g) granulated sugar
½ cup (100g) packed brown sugar (light or dark will work)
1 cup (170g) chocolate chips (or to taste)

Instructions:

Preheat your oven to 350F/175C. Line a jumbo muffin pan (should have 6 holes) with muffin liners (or grease it with butter and flour or baking spray, which is what I did).
Melt the butter and set aside. Don’t let it cool enough to solidify, but do let it cool somewhat before using.
Using a large fine mesh sieve, sift then whisk together the flour, cocoa powder, baking powder, and salt. You can also add a dash of cinnamon if you’d like. Set aside.
In a medium to large mixing bowl, whisk the Greek yogurt, vanilla, eggs, and oil until well blended. Slowly pour in the butter while whisking quickly.
Add the sugar and brown sugar to the wet ingredients and whisk for about 1 minute. You can whisk it by hand or, if using a stand or hand mixer, mix on medium.
Fold in the flour mixture gently until mostly combined, with some visibly dry flour in spots. Fold in the chocolate chips until well-distributed. This step will cause the rest of the flour to mix in, but it should still have some lumps in it.
Divide between your prepared muffin liners/pan. Top with some more chocolate chips.
Bake for 20-25 minutes, until matte on top and a toothpick comes out with some moist crumbs. Check early so it doesn’t over bake. Let muffins cool in pan 5-10 minutes. Remove and either serve immediately or let cool completely before storing in an airtight container.

Enjoy with your morning coffee!

Store leftovers in an airtight container.