Apparently I have a tendency to make my muffins huge… which remains true for these Jumbo Double Chocolate muffins!

If you love chocolate, you’re in for a treat with these jumbo double chocolate muffins. They’re not just big in size; they’re loaded with rich chocolate flavor that satisfies any sweet tooth. While this recipe is designed for jumbo muffins, you can easily use regular muffin tins or even a loaf pan if you prefer. Just imagine a loaf of rich chocolate bread… also an option!

What makes these muffins truly special is their incredible moistness. The secret lies in the combination of sour cream and buttermilk, which keeps the muffins tender and fluffy. Plus, the generous amount of chocolate chips creates gooey pockets of chocolate goodness. Trust me, once you take a bite, you’ll understand why these muffins are a favorite!

Finding a recipe that replicates those bakery-style muffins can be a challenge, but this one comes pretty close. To elevate the presentation, use jumbo tulip liners. They not only enhance the look of your muffins, just like you’d find in a bakery.

Freshly baked chocolate muffins with chocolate chunks, wrapped in brown paper, displayed on a wooden surface.

Close up view of double chocolate muffins

One of the best parts about this recipe is its simplicity. You won’t need a stand mixer or any complicated equipment, just a few mixing bowls and a whisk will do the trick. This means you can whip up a batch of these delightful muffins in no time, making them perfect for breakfast, snacks, or even dessert.

Gather your ingredients and get ready to indulge in these jumbo double chocolate muffins. Your kitchen will smell heavenly!

Double chocolate muffins in tulip liners

Jumbo Double Chocolate Muffins

5 from 5 votes

Prep Time 15

Cook Time 43

Yield 6 Jumbo Muffins

Ingredients

2 Eggs
2 Egg Yolks
300 g White Sugar
100 g Vegetable Oil
100 g Buttermilk
340 g Sour Cream
8 g Vanilla Extract
340 g All-Purpose Flour
8 g Salt
12 g Baking Powder
4 g Baking Soda
50 g Cocoa Powder, preferably Dutch Process Cocoa
250 g Chocolate, 1/3 chunks, 1/3 milk chips, 1/3 semi-sweet chips

Instructions

Line a jumbo 6-muffin muffin tray with tulip liners and preheat the oven to 425°.
Whisk together white sugar and eggs until paleish in colour.
2 Eggs
2 Egg Yolks
300 g White Sugar
Add oil, buttermilk, sour cream and vanilla then whisk to combine.
100 g Vegetable Oil
100 g Buttermilk
340 g Sour Cream
8 g Vanilla Extract
In a separate bowl, combine the all-purpose flour, salt, baking powder, baking soda and cocoa powder and briefly whisk to incorporate.
340 g All-Purpose Flour
8 g Salt
12 g Baking Powder
4 g Baking Soda
50 g Cocoa Powder
Add the dry ingredients to the wet ingredients and then gently fold in the chocolate. Try not to overwork the batter, just fold until there are no visible dry spots.
250 g Chocolate
Evenly distribute the batter between the muffin tins and place in the oven and place 3 chocolate chunks on top of each muffin.
Bake at 425° for 8 minutes then without opening the oven door turn the temperature down to 350° and bake for another 35-40 minutes or until a toothpick comes out clean.
Once they are done, remove and allow to cool on a cooling rack.

Notes

The baking time will highly depend on how hot your oven runs. As well, I recommend you adjust the chocolate chip ratio according to your liking. We love our muffins super chocolaty in this house, but up to you!! Lastly, it is very important that you follow the baking temps and times – the high temp at the beginning will help you get those nice crispy and poofy tops.