I swear I didn’t mean to make a volcano of chocolate muffins that day, but fate (and an extra-large muffin tin) had other plans. These jumbo double chocolate muffins live somewhere between a cupcake’s swagger and a brownie’s indulgence — and yes, they erupt with melty chocolate when you break one open. I adore how the kitchen smells like warm cocoa and coffee, and how the edges crisp while the centers stay tender and gooey. If you like big, dramatic baked goods that forgive small mistakes (and hug you back with chocolate), these are your new go-to. Grab your favorite mug and let’s make something delightfully over-the-top.
Quick Facts
- Yield: Serves 6 jumbo muffins
- Prep Time: 15 minutes
- Cook Time: 20–25 minutes
- Total Time: 40 minutes
Why This Recipe is Awesome
This recipe turns a simple muffin batter into something dramatic: deep chocolate flavor, slightly crisp tops, and oozy, melty centers from a double hit of cocoa and chips. It’s forgiving — I call it “the cuddle muffin” because it always comforts. Plus, it’s so easy your oven will feel appreciated and maybe even clap (metaphorically). Who doesn’t love a baked good with a crackly top and a warm, chocolatey center?
Ingredients
For the Main Dish:
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed or natural)
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 large eggs, room temperature
- 3/4 cup milk (whole milk preferred)
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1/4 cup sour cream or plain Greek yogurt
- 1/2 cup hot brewed coffee (hot water works in a pinch)
- 3/4–1 cup chocolate chips (semi-sweet or dark)
- Optional: coarse sugar for sprinkling
For the Sauce / Garnish (if applicable):
- 2–3 tbsp melted chocolate for drizzling (optional)
- Optional: a few extra chocolate chips or chopped nuts for topping
How I Make It
Step 1:
Preheat the oven to 375°F and grease a jumbo muffin tin or line it with large paper liners. In a big bowl whisk together the **flour**, **cocoa powder**, **sugar**, **baking powder**, **baking soda**, and **salt** until the mixture looks evenly dark and smells faintly of chocolate. The dry mix should look uniform — no white streaks from the flour.
Step 2:
In a separate bowl beat the **eggs** with the **milk**, **oil** (or melted **butter**), **vanilla**, and **sour cream** until smooth. Pour the wet ingredients into the dry and stir with a spatula until the batter just comes together. Add the **hot coffee** and fold gently — the coffee deepens the chocolate without making your muffins taste like a café. Stop mixing when you still see a few streaks; overmixing makes muffins tough.
Step 3:
Fold in 3/4 cup chocolate chips, reserving a handful to sprinkle on top. The batter will be thick, glossy, and smell like a chocolate truffle when you stir in the chips. Spoon the batter into the prepared tin, filling each cup almost to the top for that jumbo domed look. Sprinkle extra chips and coarse sugar on top for sparkle.
Step 4:
Bake at 375°F for 20–25 minutes. Check at 18 minutes: the tops should look set with slightly cracked edges and a springy center. A toothpick inserted into the center should come out with a few moist crumbs and melted chocolate — not batter. The kitchen will fill with an irresistible cocoa-and-coffee aroma; that’s your cue.
Step 5:
Let the muffins rest in the tin for about 10 minutes, then transfer to a cooling rack. If you want a glossy finish, drizzle with melted chocolate while still slightly warm. Serve warm for the gooey center, or cool slightly if you prefer a firmer bite. They taste amazing with a pat of butter or a scoop of vanilla ice cream.
Pro Tips
- Use hot coffee — it intensifies chocolate flavor without making the muffins taste like coffee.
- Room-temperature eggs and milk combine more evenly; they help produce a tender crumb.
- Fill the cups almost to the top for that impressive dome — jumbo muffins shrink if you underfill them.
- If you don’t have a jumbo tin, bake in standard muffin tins at 350°F for 16–18 minutes and adjust batter amount per cup.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap **butter** for **oil** (use 3/4 the amount) for a slightly denser, moister muffin.
- Use coconut oil or plant-based milk to make a dairy-free version — expect a subtle flavor change.
- For gluten-free, replace flour with a 1:1 gluten-free baking mix; the texture stays close to original.
- Replace sour cream with extra Greek yogurt for tang and tenderness; reduce milk slightly if batter looks too thin.
Variations & Tips
- Add a teaspoon of cinnamon and orange zest for a chocolate-orange twist.
- Stir in chopped nuts (walnuts or pecans) for crunch.
- Drop a piece of dark chocolate or a spoonful of Nutella in the center of each for a molten core.
- Make them kid-friendly by mixing in mini marshmallows and white chocolate chips.
- Turn them into a coffeehouse treat: ice with espresso glaze and top with crushed toffee.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake the muffins, cool completely, then store in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. Reheat in a 325°F oven for 6–8 minutes or zap in the microwave for 15–20 seconds to revive the gooey center.
- Can I double the recipe?
- Sure thing. Use two muffin tins and rotate them halfway through baking if your oven has hot spots. Keep the same temperature and check doneness a few minutes earlier or later depending on how full the cups are.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil and expect a slightly different crumb texture.
- How do I know it’s done?
- Look for **crackly tops**, golden edges, and a center that springs back when lightly pressed. A toothpick should come out with a few moist crumbs, not raw batter.
- What if I don’t have ingredient X?
- No panic: swap sour cream for plain yogurt, use hot water if you don’t have coffee, or trade semi-sweet chips for chopped chocolate or raisins in a pinch.
How I Like to Serve It
I usually serve one warm with a big mug of milk or a latte for breakfast, or with a scoop of vanilla ice cream for dessert. They make a dramatic addition to brunch or a potluck — people always ask for the recipe. In winter, I pair them with spiced tea; in summer, try them slightly cooled with cold brew. They fit every mood.
Notes
- Store cooled muffins in an airtight container for up to 2 days at room temperature or refrigerate up to 5 days. Freeze up to 2 months; thaw and warm before serving.
- No meat here — but if you bake alongside poultry, remember safe cooking temps: poultry should reach 165°F.
Final Thoughts
Closing: Now go impress someone — or just yourself — with these over-the-top, double chocolate jumbo muffins. They bake fast, taste decadent, and always make the kitchen smell like a cozy chocolate dream.