Imagine biting into a muffin so decadent, so rich, that it instantly transports you to a world of pure chocolate bliss. These Jumbo Chocolate Chunk Muffins aren't just another breakfast treat - they're a life-changing experience that will revolutionize your morning routine. Packed with intense chocolate flavor and massive chunks of chocolate in every bite, these muffins are about to become your new obsession. Whether you're a chocolate lover, a breakfast enthusiast, or simply someone who appreciates culinary perfection, get ready to discover the most irresistible muffin recipe you've ever encountered!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or grease it with non-stick cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the dry ingredients: 2 cups of all-purpose flour, 1 cup of sugar, 1/2 cup of unsweetened cocoa powder, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk them together until they are well blended and there are no lumps.
- In another bowl, whisk together the wet ingredients: 1 cup of milk, 1/2 cup of vegetable oil, and 2 large eggs. Make sure the eggs are fully incorporated into the mixture.
- Pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix; it’s okay if there are a few lumps remaining.
- Add 1 cup of chocolate chunks to the batter. Gently fold them in, ensuring they are evenly distributed throughout the batter.
- Using a large spoon or an ice cream scoop, divide the batter evenly among the 12 muffin cups, filling each cup about 2/3 full. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Avoid overbaking to keep the muffins moist.
- Once baked, remove the muffin tin from the oven and allow the muffins to cool in the pan for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.
- Enjoy your Jumbo Chocolate Chunk Muffins warm or at room temperature. They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Tips
- Room Temperature Ingredients: Ensure your eggs and milk are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Chocolate Chunk Selection: Use high-quality chocolate chunks for the best flavor. Dark, milk, or semi-sweet chocolate all work wonderfully.
- Muffin Tin Prep: Use paper liners or generously grease the tin to prevent sticking and ensure easy removal.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely clean.
- Cooling Matters: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to prevent soggy bottoms.
- Storage Hack: To keep muffins fresh, store in an airtight container and consume within 3 days, or freeze for up to a month.
- Customization Option: Add a sprinkle of sea salt on top before baking for an extra flavor dimension.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 55g
Protein: 6g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 45mg
