Jumbo Double Chocolate Muffins

Picture this: a bakery-style jumbo double chocolate muffin, still warm from the oven, with a rich, fudgy center and gooey melted chocolate chips in every bite. Sounds like heaven, right? These muffins are every chocolate lover’s dream—soft, moist, and packed with deep cocoa flavor. Whether you’re enjoying them for breakfast, a midday pick-me-up, or a sweet treat after dinner, trust me, these muffins will have you coming back for more.

Why You’ll Love Jumbo Double Chocolate Muffins

Bakery-Style Perfection: These muffins rise tall with a beautifully domed top, just like the ones from your favorite bakery.

Rich and Chocolatey: Double the chocolate means double the indulgence! A cocoa-infused batter plus melty chocolate chips make every bite irresistible.

Moist and Tender: Thanks to a few secret ingredients (hello, sour cream and oil!), these muffins stay soft and fluffy for days.

Easy to Make: No complicated steps—just mix, scoop, and bake!

Great for Any Occasion: Whether for breakfast, dessert, or a snack, these muffins are always a good idea.

Ingredients in Jumbo Double Chocolate Muffins

Flour: Provides the structure for these muffins, ensuring they bake up fluffy and tender.

Cocoa Powder: The key to deep, rich chocolate flavor. Use high-quality unsweetened cocoa for the best results.

Baking Powder & Baking Soda: Helps the muffins rise tall and stay light.

Salt: Enhances the chocolate flavor and balances the sweetness.

Sugar: Adds sweetness and moisture, keeping the muffins soft and delicious.

Eggs: Provide structure and richness to the batter.

Milk: Keeps the muffins moist and helps blend the dry ingredients.

Sour Cream or Yogurt: A secret ingredient for extra moisture and tenderness.

Vegetable Oil: Ensures a super moist texture, even after a couple of days.

Vanilla Extract: Rounds out the flavors with a touch of warmth.

Chocolate Chips: The best part! They melt into the muffins for pools of gooey chocolate goodness.

Instructions

Preheat the Oven: Set your oven to 375°F (190°C) and line a jumbo muffin tin with paper liners or grease the cups.

Mix the Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and sugar until well combined.

Combine the Wet Ingredients: In another bowl, whisk together the eggs, milk, sour cream, oil, and vanilla extract until smooth.

Make the Batter: Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix!

Fold in the Chocolate Chips: Stir in chocolate chips, reserving a handful to sprinkle on top for a bakery-style look.

Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling them almost to the top for that perfect dome.

Bake: Place in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs.

Cool & Enjoy: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely (if you can wait that long!).

How to Serve Jumbo Double Chocolate Muffins

With a Hot Drink: Enjoy with a steaming cup of coffee, tea, or hot cocoa for the ultimate cozy treat.

As a Dessert: Warm one up and serve with a scoop of vanilla ice cream or a drizzle of chocolate sauce.

With Fresh Berries: Pair with fresh strawberries or raspberries for a fruity contrast to the rich chocolate.

For Breakfast: Enjoy on its own or with a spread of peanut butter for a protein boost.

Additional Tips

Use Room Temperature Ingredients: This helps everything mix together smoothly and evenly.

Don’t Overmix: Overmixing can make the muffins dense instead of light and fluffy.

Make Them Extra Gooey: Add a handful of chopped chocolate chunks along with the chocolate chips for even more melty goodness.

Storage Tips: Keep muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Freeze for Later: Wrap muffins individually in plastic wrap and freeze for up to 3 months. Just reheat in the microwave for a quick chocolatey treat!

FAQ Section

Q1: Can I make these into regular-sized muffins?
A1: Yes! Just reduce the baking time to 16-18 minutes and check for doneness with a toothpick.

Q2: Can I use butter instead of oil?
A2: You can, but oil keeps the muffins extra moist. If using butter, melt it first and let it cool slightly before adding.

Q3: How do I get bakery-style muffin tops?
A3: Fill the muffin cups almost to the top, and bake at a slightly higher temperature (400°F/200°C) for the first 5 minutes, then reduce to 375°F/190°C for the rest of the baking time.

Q4: Can I use Dutch-process cocoa powder?
A4: Yes, but it may slightly alter the flavor and texture. Stick with unsweetened natural cocoa for the best results.

Q5: What’s the best way to reheat muffins?
A5: Microwave for 15-20 seconds or warm in a 300°F (150°C) oven for about 5 minutes.

Q6: Can I add nuts to the batter?
A6: Absolutely! Chopped walnuts, pecans, or almonds add a great crunch.

Q7: How can I make these muffins healthier?
A7: Swap half the flour for whole wheat flour, use Greek yogurt instead of sour cream, and reduce the sugar slightly.

Q8: Can I use a different type of milk?
A8: Yes! Almond, oat, or soy milk all work as dairy-free alternatives.

Q9: How do I prevent my chocolate chips from sinking?
A9: Toss them in a tablespoon of flour before folding them into the batter to help them stay evenly distributed.

Q10: Can I turn this into a chocolate loaf cake?
A10: Yes! Pour the batter into a greased loaf pan and bake at 350°F (175°C) for about 45-50 minutes, or until a toothpick comes out clean.

If you love chocolate, these Jumbo Double Chocolate Muffins are about to become your new favorite treat. They’re easy to make, packed with rich chocolatey goodness, and perfect for any occasion. So go ahead—preheat that oven and get baking!