Bakery-Style Jumbo Chocolate Chunk Muffins
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These bakery-style jumbo chocolate chunk muffins are rich, incredibly moist, and packed with deep chocolate flavor thanks to Dutch-process cocoa powder and plenty of melty chocolate chunks. They bake up with tall, domed tops, soft and fluffy centers, and crisp, sugary tops that give them that classic bakery texture. They’re everything you love about a double chocolate muffin, but made from scratch with simple pantry ingredients. After one bite, you’ll never need to buy another bakery muffin again!
Bakery chocolate chunk muffins are one of those things I specifically remember begging my mom to let us buy from our local costco as a kid. I absolutely loved those muffins- I remember them being HUGE, soft, chocolate pillows with these larger than life domed tops. They were filled with chocolate chips and had those crunchy sugar crystals on top that added just a touch of sweetness and texture to each bite. I decided as a breakfast recipe developer, I needed my own version of these on the blog ASAP!
I tested this recipe a few times to make sure the moisture level was right- I didn’t want them to be dry but also wanted them to hold their domed “bakery-style” shape after baking. After a few tests I nailed the texture that reminds me of those childhood muffins I loved to eat, but better because they are fresh from my own kitchen.
Just like all of my favorite muffin recipes, these are so easy to make (in under an hour) and they don’t require any fancy ingredients or equipment to make!
Pantry Staple Ingredients
This muffin recipe uses typical ingredients you would need to make any chocolate muffin recipe! Here are a few notes on some of the ingredients needed:
- cocoa powder- I recommend using dutch-processed cocoa powder for these muffins (and for most baking recipes) because it gives you a much richer and deeper chocolate flavor (and color). You can typically find dutch-processed in your local grocery stores.
- greek yogurt- this can be swapped for sour cream, but just make sure whichever you use it’s the full-fat version, this adds lots of moisture to our muffins.
- buttermilk- if you don’t have any on hand, you can easily and quickly make your own buttermilk. If you also don’t have the ingredients to make your own, you can substitute it for regular milk instead.
- chocolate chunks- I love using chocolate chunks is these muffins for large pockets of gooey chocolate, but regular chocolate chips work just as well. Trader Joe’s chocolate chunks are my favorite!
Making Bakery Style Muffins
These muffins are pretty straightforward to make- mix the dry ingredients, then the wet, and then combine the two. My biggest tips when making these are not to overmix the batter because that will lead to dense muffins instead of ones that are nice and fluffy. When adding the chocolate chips, make sure to fold them in gently until JUST mixed in, again don’t overmix here!
When baking these muffins we are starting the oven at a higher temperature to get the muffins to rise quickly and give us that large domed top that you see with a lot of muffins from a bakery or store.
I also topped mine with my favorite coarse sanding sugar to give my muffins that crunchy top, but feel free to leave these out if you don’t enjoy sanding sugar or don’t have any on hand!
No Jumbo Muffin Pan? No Problem!
I love using a jumbo muffin pan because it reminds me of the chocolate muffins I used to get as a kid from Costco (they were HUGE). But you can also make these muffins regular size. Just use a 12-cup muffin pan and pour batter evenly into each cup. The baking time will lessen a bit- bake at 425℉ for 5 minutes, then 350℉ for another 10-15 minutes.
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Bakery-Style Jumbo Chocolate Chunk Muffins
Ingredients
- 2 cups (250 g) all-purpose flour, spooned and leveled
- ½ cup (43 g) dutch-processed cocoa powder
- 2½ teaspoon (2.5 teaspoon) baking powder
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) salt
- ¾ cup (150 g) granulated sugar
- ¼ cup (55 g) light brown sugar, packed
- ¼ cup (59.15 ml) plain full-fat greek yogurt, at room temperature
- ⅓ cup (78.86 ml) vegetable oil
- ¼ cup (56.75 g) unsalted butter, melted and cooled
- 2 (2) large eggs, at room temperature
- 1 ¼ cup (300 g) buttermilk, at room temperature
- 1 ½ teaspoon (1.5 teaspoon) vanilla extract
- 1 ½ cups (255 g) semi-sweet chocolate chunks
- coarse sanding sugar, for topping (optional)
Instructions
- Preheat the oven to 425℉. Line a jumbo muffin tin with liners or spray with nonstick spray and set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and both sugars until well combined. Set aside.2 cups all-purpose flour, ½ cup dutch-processed cocoa powder, 2½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ¾ cup granulated sugar, ¼ cup light brown sugar
- In a separate bowl, whisk the greek yogurt, oil, cooled butter, eggs, buttermilk, and vanilla until well combined.¼ cup plain full-fat greek yogurt, ⅓ cup vegetable oil, ¼ cup unsalted butter, 2 large eggs, 1 ¼ cup buttermilk, 1 ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry and use a rubber spatula to mix until just combined.
- Gently fold in the 1 ¼ cup of chocolate chunks. Be careful not to overmix, the batter should be thick.1 ½ cups semi-sweet chocolate chunks
- Pour the batter evenly into the prepared muffin pan, filling each one to the top. Sprinkle the remaining ¼ cup of chocolate chunks and coarse sugar on top.
- Bake the muffins at 425℉ for 7 minutes, and then reduce the oven temperature to 350℉. Continue baking for another 20-25 minutes, until a toothpick inserted in the middle of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes before removing them. Place them on a wire cooling rack to cool completely.
Notes
- Regular muffin pan- bake at 425℉ for 5 minutes, then 350℉ for another 10-15 minutes.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Freeze the muffins in a freezer-safe container for up to 3 months. Allow them to sit at room temperature to defrost.
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