Jumbo Double Chocolate Muffins


Ready to kick-start your day with an indulgent treat? These muffins are easy to make and will fly off your counter.

finished muffins.

❤️ Why you’ll love this recipe

  • Sinfully Chocolatey: With cocoa powder and semi-sweet chocolate chips, these muffins are a chocoholic’s dream come true.
  • Easy as Pie: Way easier actually. With some basic ingredients and some mixing and baking, you’ve got some giant, bakery-style muffins.
  • Morning Treat: Breakfast just got a whole lot more exciting. And really, paired with a glass of milk, they’re better for you than a sugary cereal.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

You’ll need the following for this sweet breakfast treat:

ingredients on white counter.
  • All-purpose flour
  • Granulated sugar
  • Unsweetened cocoa powder
  • Baking powder
  • Baking soda
  • Salt
  • Milk
  • Vegetable oil
  • Large eggs
  • Vanilla extract
  • Semi-sweet chocolate chips


Step One: make the batter

steps of making batter and adding chocolate chips.

Grab a big bowl and sift together your flour, sugar, cocoa powder, baking powder, baking soda, and salt. This guarantees a silky, smooth batter. Now, pour in the milk, vegetable oil, eggs, and a splash of vanilla extract. Mix it all up until it’s well combined. Remember, a few lumps here and there aren’t a big deal, so don’t stress too much.

Time for the star of the show – the chocolate chips. Fold them into the batter, making sure they’re spread evenly. But keep a handful aside for that final chocolaty sprinkle.

Step Two: assemble

scooping batter into liners and sprinkling chocolate chips on top.

Now, let’s fill up those muffin cups. Make sure they’re about three-quarters full. Sprinkle the remaining chocolate chips on top.

Step three: bake

close up of baked muffins in jumbo tin.

Bake for about 20-24 minutes. You’ll know they’re ready when a toothpick poked in the middle comes out clean, and the tops are firm to the touch. Let your muffins cool down a bit before moving them to a wire rack for complete cooling. And there you have it – Jumbo double chocolate chip muffins ready to be enjoyed!

🥫 Storage instructions

  • Store any leftovers in an airtight container at room temperature for up to 3 days.
  • hese muffins freeze well. Just wrap them individually in plastic wrap and put them in a freezer-safe bag or container. They’ll keep for up to 3 months. When you’re ready to enjoy, let them thaw for a few hours on the counter.

🔍 FAQs

Can I use regular-size muffin tins?

Absolutely! Just adjust the baking time accordingly – usually, regular muffins bake in about 15-18 minutes.

Can I substitute the semi-sweet chocolate chips?

Yes, feel free to use dark, white, or milk chocolate chips, depending on your preference.

👩🏻‍🍳 Expert tips

  • For a truly indulgent experience, use high-quality cocoa powder and chocolate chips.
  • Don’t overmix the batter; it can result in tougher muffins.
  • Want to make these muffins dairy-free? Substitute milk with your favorite plant-based milk and use dairy-free chocolate chips.

📘 more muffin Recipes

🍽 Serve it with

close up view of baked muffin.

📖 Here’s the recipe

close up view 5 muffins

Jumbo Double Chocolate Chip Muffins

A chocolate breakfast recipe, but make it giant. These muffins appeal to even the very pickiest eaters and are the perfect sweet breakfast recipe.
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Serving Size 8 muffins


  • 2 Jumbo Muffin Tins


  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • cups semi-sweet chocolate chips reserve some for sprinkling on top


  • Prep. Preheat the oven to 375°F. Line a jumbo muffin tin with paper liners or grease the cups with cooking spray to prevent sticking.
  • Make the batter. In a large mixing bowl, sift together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. This step ensures a smooth batter without any lumps. Add the wet ingredients on top (milk, vegetable oil, eggs, and vanilla extract) and whisk or mix with hand mixer until well combined. Gradually pour the wet ingredients into the dry ingredients, stirring gently with a wooden spoon or spatula. Be careful not to overmix; a few lumps are okay. Fold in the semi-sweet chocolate chips, distributing them evenly throughout the batter. Reserve a few chips for topping.
  • Scoop. Divide the batter evenly among the prepared muffin cups, filling each one about three-quarters full. Sprinkle a few chocolate chips on top of each muffin.
  • Bake. Place the muffin tin in the preheated oven and bake for about 20-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be firm to the touch.
  • Cool. Once baked, remove the muffin tin from the oven and allow the muffins to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.


If you don’t have 2 jumbo tins, just bake a few regular-sized muffins too.  
Jumbo Double Chocolate Muffins

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