Easy jumbo chocolate muffins are the perfect answer when you want a bakery-style treat that feels indulgent, rich, and special but is still simple enough to make at home. These oversized muffins are deeply chocolatey, soft in the center, and crowned with tall, domed tops just like you’d see behind the glass at your favorite bakery. With straightforward steps and everyday pantry ingredients measured in US units, this recipe delivers reliable, impressive results every time.
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Why You’ll Love This Easy Jumbo Chocolate Muffins Recipe
These easy jumbo chocolate muffins are big, bold, and full of rich cocoa flavor without being complicated. The crumb is moist and tender thanks to oil and buttermilk, while a mix of cocoa powder and chocolate chips gives true double-chocolate intensity. The high-heat baking method helps create tall muffin tops, making them look bakery-made even if you’re a beginner. They’re great for breakfast, brunch, lunchboxes, bake sales, or as a dessert-style treat with milk or coffee.
Ingredients for Easy Jumbo Chocolate Muffins
Dry Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs, room temperature
- ½ cup neutral oil (vegetable or canola)
- ¾ cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- ½ cup hot water or hot coffee
Mix-Ins
- 1½ cups chocolate chips or chocolate chunks
Ingredient Notes and Substitutions
If you don’t have buttermilk, you can make your own by mixing ¾ cup whole milk with 2 teaspoons white vinegar or lemon juice and letting it sit for 5 minutes. For a dairy-free option, use unsweetened plant-based milk with vinegar and dairy-free chocolate chips. Hot coffee instead of water deepens the chocolate flavor without tasting like coffee. Oil keeps the muffins moist for days, but you can replace ¼ cup of the oil with melted butter if you prefer a slightly richer flavor.
Step-by-Step Instructions
Step 1 – Prepare the Oven and Pan
Preheat your oven to 425°F. Line a jumbo muffin pan with 6 jumbo paper liners and lightly spray the liners with nonstick spray to prevent sticking.
Step 2 – Mix the Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until evenly combined and no cocoa lumps remain.
Step 3 – Mix the Wet Ingredients
In a separate bowl, whisk together the granulated sugar, brown sugar, eggs, oil, buttermilk, and vanilla extract until smooth and glossy.
Step 4 – Bloom the Cocoa
Slowly whisk the hot water or coffee into the wet mixture. This step helps bloom the cocoa powder later and intensifies the chocolate flavor.
Step 5 – Combine Wet and Dry
Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Do not overmix; a few streaks of flour are fine.
Step 6 – Add Chocolate Chips
Fold in the chocolate chips or chunks evenly throughout the batter.
Step 7 – Fill and Bake
Divide the batter evenly between the 6 jumbo muffin liners, filling each almost to the top. Bake at 425°F for 5 minutes, then without opening the oven door, reduce the temperature to 350°F and bake for another 15–18 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
Step 8 – Cool and Serve
Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack. Serve warm or at room temperature.
Pro Tips for Success
Use room-temperature ingredients to ensure a smooth batter and even baking. Measure flour by spooning it into the measuring cup and leveling it off to avoid dense muffins. Do not overmix the batter or the muffins will be tough instead of tender. Fill the liners generously to achieve tall bakery-style tops. Let the muffins rest before eating so the crumb can fully set.
Flavor Variations
Add ½ teaspoon espresso powder to the dry ingredients for extra depth. Sprinkle coarse sugar or mini chocolate chips on top before baking for a bakery finish. Mix in ½ cup chopped walnuts or pecans for texture. Use dark chocolate chunks for a less sweet, more intense flavor. Add a pinch of cinnamon or chili powder for a subtle twist.
Serving Suggestions
Serve these easy jumbo chocolate muffins slightly warm with a glass of cold milk. They’re perfect alongside coffee or tea for breakfast or brunch. For dessert, pair with fresh berries or a scoop of vanilla ice cream. They also make an excellent grab-and-go snack for busy days.
Storage and Freezing Instructions
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days and warm slightly before serving. To freeze, wrap each muffin tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave gently.
Print
Easy Jumbo Chocolate Muffins – Bakery Style & Rich
- Total Time: 35 minutes
- Yield: 6 jumbo muffins
Description
Easy jumbo chocolate muffins are bakery-style treats that are rich, indulgent, and soft in the center, perfect for breakfast, brunch, or dessert.
Ingredients
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs, room temperature
- ½ cup neutral oil (vegetable or canola)
- ¾ cup buttermilk, room temperature
- 2 teaspoons vanilla extract
- ½ cup hot water or hot coffee
- 1½ cups chocolate chips or chocolate chunks
Instructions
- Preheat your oven to 425°F. Line a jumbo muffin pan with 6 jumbo paper liners and lightly spray the liners.
- Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk granulated sugar, brown sugar, eggs, oil, buttermilk, and vanilla extract until smooth.
- Slowly whisk in hot water or coffee to bloom the cocoa powder.
- Gently fold dry ingredients into wet ingredients until just combined.
- Fold in chocolate chips or chunks evenly.
- Divide batter among the 6 liners, filling almost to the top. Bake at 425°F for 5 minutes, then reduce to 350°F for 15–18 minutes until a toothpick comes out with a few moist crumbs.
- Let muffins cool in the pan for 10 minutes, then transfer to a wire rack and serve.
Notes
Use room-temperature ingredients for smooth batter. Do not overmix to keep muffins tender. Fill liners generously for tall bakery-style tops. Optional: add espresso powder, nuts, or cinnamon for flavor variations.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition Facts (Per Serving)
| Calories | Protein | Carbs | Fat | Fiber | Sodium |
|---|---|---|---|---|---|
| ~520 | 7g | 65g | 26g | 5g | 420mg |
FAQ About Easy Jumbo Chocolate Muffins
Why did my muffins not rise tall?
This usually happens if the oven wasn’t hot enough at the start or if the batter was overmixed. The initial high temperature is key for creating tall muffin tops.
Can I make this recipe as regular-size muffins?
Yes, divide the batter into a standard 12-cup muffin pan and bake at 400°F for 5 minutes, then reduce to 350°F for 12–15 minutes.
Can I reduce the sugar?
You can reduce the total sugar by up to ¼ cup, but the muffins will be slightly less moist and less rich.
Can I use Dutch-processed cocoa?
Yes, but replace the baking soda with an additional ½ teaspoon baking powder since Dutch-processed cocoa is less acidic.
Are these muffins good the next day?
Absolutely. They stay moist and rich for several days when stored properly.
Final Thoughts
Easy jumbo chocolate muffins are a guaranteed crowd-pleaser with their rich flavor, soft crumb, and bakery-style appearance. Whether you’re baking for family, friends, or yourself, this recipe delivers impressive results with minimal effort and simple ingredients.