Are you ready to experience the ultimate chocolate lover's dream? These aren't just ordinary muffins – these are JUMBO chocolate muffins that will make your morning breakfast or afternoon snack an absolutely decadent experience! Imagine biting into a rich, moist chocolate muffin packed with melty chocolate chips, so decadent that each bite feels like a luxurious chocolate escape. Whether you're a chocolate fanatic or just looking to treat yourself, these muffins are guaranteed to become your new obsession!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease with non-stick cooking spray.
- In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Whisk thoroughly to ensure even distribution of dry ingredients.
- In a separate medium bowl, combine granulated sugar and brown sugar. Add buttermilk, vegetable oil, and eggs. Whisk until the mixture is smooth and well combined.
- Pour the wet ingredients into the dry ingredients. Gently fold together using a rubber spatula, being careful not to overmix. Mix just until the ingredients are incorporated and no dry flour streaks remain.
- Fold in 3/4 cup of chocolate chips, reserving the remaining 1/4 cup for topping.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the remaining chocolate chips on top of each muffin.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with just a few moist crumbs.
- Remove from the oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Don't overmix the batter! Mix just until ingredients are combined to keep the muffins tender and fluffy.
- Use room temperature ingredients like eggs and buttermilk for better incorporation and more consistent texture.
- For extra richness, you can substitute half the vegetable oil with melted butter.
- To prevent chocolate chips from sinking, toss them lightly in a bit of flour before adding to the batter.
- For bakery-style tall muffins, fill the cups almost to the top and consider using a slightly higher initial baking temperature (like 400°F for first 5 minutes).
- Let muffins cool slightly in the tin before transferring to prevent breaking.
- For maximum chocolate intensity, consider adding a sprinkle of sea salt on top before baking.
Nutrition Facts
Calories: 480kcal
Carbohydrates: 62g
Protein: 7g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 45mg
