Jumbo Chocolate Muffins
You know how some desserts just have a magical way of lighting up the day? Jumbo chocolate muffins are definitely one of those treats. They’re big, they’re bold, and they’re the perfect combination of cakey goodness and intense chocolate flavor.
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Servings: 14
Equipment
- Muffin pan
- Whisk
- Spatula
Ingredients
- Here’s what you’ll need to create these irresistible muffins:
- - 2 cups 250g all-purpose flour, spooned and leveled
- - 1 cup 200g granulated sugar
- - 1/2 cup 45g unsweetened natural cocoa powder
- - 1 teaspoon baking soda
- - 1/2 teaspoon salt
- - 1 and 3/4 cups 315g semi-sweet chocolate chips
- - 3 large eggs at room temperature
- - 3/4 cup 185g full-fat sour cream or plain yogurt, at room temperature
- - 1/2 cup 120ml vegetable oil
- - 1/2 cup 120ml whole milk, at room temperature
- - 1 and 1/2 teaspoons pure vanilla extract
- Optional: 1/4 teaspoon espresso powder for enhanced chocolate flavor
- Optional: 1/4 cup chopped walnuts for a nutty crunch
Instructions
Step 1: Preheat the Oven
- First things first, preheat your oven to 425°F (218°C). This high temperature jump-starts that perfect rise you want in your muffins. While the oven warms up, grab your muffin pan.
Step 2: Prepare the Muffin Pan
- Spray a 12-count muffin pan with nonstick spray or place cupcake liners in each well. Since this recipe yields about 14 muffins, you might want to prepare a second muffin pan, or just be ready to bake in batches. No one wants to have leftover batter sitting around, right?
Step 3: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. This is where your muffins get their structure and flavor, so make sure everything is well combined. Once that’s done, fold in the semi-sweet chocolate chips. This little step ensures you have chocolate bits spread throughout each muffin!
Step 4: Combine the Wet Ingredients
- In another bowl, whisk together the eggs, sour cream or yogurt, vegetable oil, milk, and vanilla extract. Make sure everything is at room temperature; this helps everything blend better. You want a smooth mixture, so take your time here.
Step 5: Bring it All Together
- Now, pour the wet ingredients into the bowl with the dry ingredients. Grab a spatula or wooden spoon and gently fold them together. Don’t go to town mixing—just bring them together until no dry spots remain. The batter will be thick, and that’s just how we want it!
Step 6: Fill the Muffin Pan
- Using a spoon (or a large cookie scoop if you want to be fancy), fill each muffin liner all the way to the top. This is where those “jumbo” vibes come in handy. No skimping on batter here!
Step 7: Bake the Muffins
- Pop the muffins into your preheated oven for an initial 5 minutes at 425°F (218°C). This quick hot blast gives your muffins a beautiful rise. After those 5 minutes, without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for an additional 15-16 minutes, or until a toothpick inserted into the center comes out clean. Don’t be tempted to peek too soon!
Step 8: Cool and Enjoy
- Once done, let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack. This cooling step is crucial—it keeps them from getting soggy. Once they're cool enough to handle, dig in!
Notes
- Room Temperature Ingredients: Always use eggs, milk, and sour cream at room temperature for the best texture.
- Don’t Overmix: Gently folding the batter ensures your muffins are light and fluffy. Overmixing can lead to dense muffins.
- Add Mix-Ins: Get creative! Chopped nuts, dried fruit, or even white chocolate chips can add an exciting twist.
- Keep an Eye on Baking Time: Ovens can vary, so check for doneness a minute or two early.
- Storing Leftovers: Cover any leftover muffins to keep them fresh, but I can almost guarantee they won’t last long!