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