Planning breakfast. It’s enough to make you cry at the grocery store. Lunches can always be conjured up if you have basics in the house. And with dinner, you know you have to plan ahead. But breakfast seems to sneak up on us all the time, and we rely on overpriced things like cereal, breakfast bars, and the like.

But if you’re willing to do a little work ahead of time, stocking your freezer with homemade breakfasts will save you money and your mood. These jumbo chocolate chip muffins are a fantastic option for this.

They come together quickly and freeze beautifully. Plus, there’s the option to add in some chocolate chips for that extra touch of happiness in the morning. And the sprinkle of sugar on top adds a satisfying crunch that’s sure to make them a family favorite.

The Best Jumbo Chocolate Chip Muffins

Sweet and tender jumbo muffins studded with chocolate chips and topped with crunchy sugar.

Prep Time 15

Cook Time 25

Total Time 40

Serving Size jumbo muffins

Ingredients

1/3 cup vegetable oil (can substitute melted butter)
1/3 cup milk
1 egg
1 1/2 cups all purpose flour
3/4 cup white sugar
2 teaspoons baking power
1/2 teaspoon salt
1 cup chocolate chips

Instructions

Preheat the oven. Preheat your oven to 400°F and position the rack in the center. Then, line a muffin tin with cupcake liners (parchment or silicone liners work well).
Mix the wet ingredients. In a medium bowl, combine the wet ingredients: 1/3 cup vegetable oil (or melted butter), 1 egg, and 1/3 cup milk. Whisk together until well combined.
Whisk the dry ingredients. Whisk together the dry ingredients in a separate large bowl: 1 1/2 cups all-purpose flour, 3/4 cup white sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt. Make sure everything is evenly mixed.
Combine the wet and dry ingredients. Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined—be careful not to overmix. The batter should still be slightly lumpy. Fold in 1 cup of chocolate chips.
Fill the muffin tins. Scoop the batter into the prepared muffin tins, filling each cup about 3/4 full. This recipe makes 6 jumbo muffins or 12 regular-sized muffins. For a sweet, crunchy top, sprinkle a little extra sugar over each muffin.
Bake the muffins. Bake in the preheated oven for 25-30 minutes for jumbo muffins (or 20-25 minutes for regular-sized muffins). The muffins are done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Cool and serve. Remove the muffins from the oven and allow them to cool in the tin for 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy your muffins warm or at room temperature. They’ll stay fresh for a day at room temperature or can be frozen once fully cooled.

Notes

I like shopping at Aldi and Costco for baking ingredients. They have good prices for butter, eggs, milk, and sugar. Aldi’s chocolate chips are my favorite because they are much cheaper than other brands.

I prefer King Arthur flour, and I buy it when it’s on sale at Walmart or online. It’s good to stock up on it and keep it in the freezer.

Gently mix the batter just until the dry ingredients are wet. Mixing too much can make the muffins tough instead of light and fluffy.

You can add 1 cup of fresh or frozen fruit instead of chocolate chips if you prefer.

If you use a jumbo muffin tin, make sure you grease it well or use sturdy liners to prevent sticking.

For regular-sized muffins, adjust the baking time as needed. This recipe can be customized to your liking!

More Tips:

You might want to consider getting an oven thermometer to make sure your oven is at the right temperature. Small differences in temperature can change how your muffins turn out.

If you have some extra time, let the batter sit for about 10 minutes before putting it into the muffin tin. This can help the muffins rise more and have a softer texture.

Remember to always bake your muffins in the middle of the oven. This way, the heat is spread evenly, and the muffins cook well without getting burned on the top or bottom.

Serving Suggestions

Serve these muffins with a fresh fruit salad, Greek yogurt with honey, scrambled eggs, a hot cup of coffee or tea, and a glass of orange juice.

Key Ingredients and Tools

When making these large muffins, a few important tools and ingredients can really improve your results. Here are a few to remember:

Good Quality Chocolate Chips: The quality of your chocolate chips really affects the flavor of these muffins. Choose a brand you like, as the chocolate stands out in this recipe.
Muffin Pan: Using a jumbo muffin pan is important for achieving that bakery-style look and size. If you don’t have one, you can use a regular muffin pan and adjust the baking time accordingly.
Coarse Sugar: Sprinkling coarse sugar on top of the muffins before baking gives them a nice crunchy finish. This sugar is often found in the baking aisle, near the sprinkles and decorating supplies.
Wire Rack: Cooling your muffins on a wire rack helps prevent them from getting soggy on the bottom by allowing air to circulate underneath. If you don’t have one, you can use an oven rack placed over a baking sheet.

All of these basic baking tools and ingredients can also be used to make jumbo double chocolate muffins, for those who want more chocolate.

Here are a few ingredient alternatives for this recipe:

Vegetable Oil: You can use melted butter for a richer flavor.
Milk: Try almond milk or another non-dairy milk for a dairy-free option.
Chocolate Chips: Consider using chopped nuts or dried fruit for a different texture and flavor.

Just remember, these substitutions might change the texture and taste slightly, but feel free to try them out!

Storage Instructions

To store these jumbo chocolate chip muffins, let them cool completely first. Once cooled, place them in an airtight container at room temperature. They will stay fresh for about 1-2 days.

If you want to freeze them, wrap each muffin individually in plastic wrap and then place them in a resealable freezer bag or an airtight container. They can be frozen for up to 3 months.

When you’re ready to enjoy them, let the muffins thaw at room temperature, or warm them in the microwave for 20-30 seconds. Freezing may slightly alter the texture, but they’ll still taste delicious!

Baking at home is all about enjoying simple pleasures, and these muffins are a perfect example. I hope these jumbo chocolate chip muffins bring a little extra warmth and sweetness to your day.

They’re easy to make and a great treat to have on hand, whether for breakfast, a snack, or to share with loved ones. Give them a try, and don’t forget to let me know how they turn out!

The Best Jumbo Chocolate Chip Muffins You’ll Ever Make at Home