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Disclaimer: I received sugar from Imperial Sugar as part of #Choctoberfest to aid in recipe creation. All opinions are 100% my own.
Jumbo Double Chocolate Muffins are bakery-style jumbo muffins sure to make any chocoholic happy. These enormous chocolate muffins are studded with chocolate chips for double the chocolate flavor.
Disclaimer: I received sugar from Imperial Sugar as part of #Choctoberfest to aid in recipe creation. All opinions are 100% my own.
These Jumbo Double Chocolate Muffins are enormous! A regular sized chocolate muffin is great and all, but what makes one extra special? When it's double chocolate and like the size of your face. Seriously, these muffins are pretty much a meal all on their own.
When I signed up to be a vendor at a local arts festival a few months ago, I knew right away that I wanted to sell muffins, because who doesn't like muffins? But they couldn't just be standard muffins made in a cupcake/muffin pan. That wasn't going to be enough. They needed to be massive. And full of chocolate!
If you are a fan of chocolate, you're going to love these jumbo double chocolate muffins. They are moist and sweet and bursting with chocolate flavor. Which is why I waited so long to share these with you. This kind of decadent chocolate should be shared during the week dedicated to chocolate - #Choctoberfest! In addition to today, I'll also be sharing delicious chocolate recipes with you tomorrow and Thursday.
Check out what the other #Choctoberfest bloggers have made. And click back to my Welcome Post to enter into the giveaway! It's pretty amazing!
You are invited to the Inlinkz link party!
HOW DO YOU GET THE BIG DOMED TOP ON A MUFFIN?
By starting to bake the muffins at a higher temperature. These muffins bake for 5 minutes at 425 degrees and then the oven is lowered to 350 to finish baking.
CAN I FREEZE THESE MUFFINS?
Of course. Once the muffins have completely cooled, wrap them very tightly in plastic wrap, then place them in a ziploc bag or airtight container with a lid. Muffins can be frozen for up to 3 months. To eat from frozen, let the muffin thaw to room temperature and enjoy!
WHAT ARE SOME SUBSTITUTIONS FOR BUTTERMILK IN THIS RECIPE?
- You can make your own buttermilk by adding 1 tablespoon of white vinegar to 1 cup milk. Let sit for 5 minutes before using.
- Replace with 1 cup plain yogurt or plain Greek yogurt
- Replace with 1 cup sour cream
JUMBO DOUBLE CHOCOLATE MUFFIN INGREDIENTS
- 1 stick unsalted butter, melted
- 1 cup buttermilk
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups Imperial sugar
- ¾ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
JUMBO DOUBLE CHOCOLATE MUFFIN DIRECTIONS
- Melt the butter and then whisk in the buttermilk, eggs and vanilla. In a large bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add the wet ingredients to the dry and mix until just combined and no lumps of flour remain. Fold in the chocolate chips.
- Refrigerate the batter for 30 minutes.
- Line a jumbo muffin pan with paper liners and preheat the oven to 425 degrees.
- Fill each muffin cavity ¾ of the way full.
- Bake for 5 minutes, then reduce the temperature to 350 without opening the oven. Continue baking for 30 minutes.
- Remove from the oven and let cool in the pan for 5 minutes before moving to a wire rack to cool completely.
PRODUCTS USED IN THIS RECIPE
Imperial Sugar has been an incredible generous #Choctoberfest sponsor from the beginning. They've kept me supplied in sugar - granulated, powdered and brown - for years. If their products are available in your area, you should definitely check them out. They're also doing their own contest right now, the Annual Scary Scramble Contest - with even more prizes so check that out as well.
WANT TO TRY THIS RECIPE? SAVE IT TO PINTEREST!
FIND ME ON PINTEREST FOR MORE DELICIOUS RECIPES!
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Jumbo Double Chocolate Muffins
Jumbo Double Chocolate Muffins are bakery-style jumbo muffins sure to make any chocoholic happy. These enormous chocolate muffins are studded with chocolate chips for double the chocolate flavor.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Muffins
Keyword: baking, double chocolate muffins, jumbo double chocolate muffins
Servings: 6 jumbo muffins
Calories:
Author: NicholeL
Ingredients
- 1 stick unsalted butter melted
- 1 cup buttermilk
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 ½ cups Imperial sugar
- ¾ cup cocoa powder
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chocolate chips
Instructions
Line a jumbo muffin pan with liners and set aside.
In a measuring glass, melt the butter. Then whisk in the buttermilk, eggs and vanilla. Set aside.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
Pour the butter mixture into the dry ingredients and fold with a spatula until no lumps of flour remain.
Fold in the chocolate chips.
Cover and refrigerate the batter for 30 minutes. Preheat the oven to 425 degrees.
Scoop the batter into the prepared muffin pan, filling each jumbo muffin cavity ¾ of the way full.
Bake the muffins for 5 minutes, then reduce the temperature of the oven to 350 without opening the door.
Bake for an additional 30 minutes. Remove from the oven and let the muffins cool in the pan for 5 minutes or until they're just cool enough to remove.
Remove from the muffin pan and let cool completely on a wire rack.
Notes
- Make your own buttermilk by adding 1 tablespoon white vinegar to 1 cup milk. Let sit for 5 minutes before adding to batter.
- Replace buttermilk with plain yogurt, plain Greek yogurt or sour cream.
More Muffins
- Jumbo Banana Chocolate Muffins
- Bakery Style Blueberry Muffins
- Dill Pickle Cornbread Muffins with Pickle Butter
- Bakery-Style Chocolate Peanut Butter Muffins
Reader Interactions
Comments
Gail
Really like this recipe and it was super easy. Like that it used buttermilk and cocoa powder instead of a box mix. Turned out great. The batter filled my jumbo muffin pan almost full, but extending the time an extra 5 minutes cooked them thru. Rose nicely. Everyone loved them. Added a few walnuts to the top of some before cooking. Highly recommend this recipe!
Reply
NicholeL
I love that you added walnuts! Thanks for the great review.
Reply
Christine
I really want to try this recipe for my (very picky) son's birthday, but he doesn't like chocolate chips in his muffins. Would I need to alter any of the ingredients if I leave them out?
Thank you!Reply
NicholeL
I wouldn't think you'd need to alter anything. They could be replaced with another type of chip (peanut butter, butterscotch, etc) if he liked those, but skipping them shouldn't make a difference. Let me know how they turn out if you decide to make them. And happy early birthday to your son!
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