Bakery-Style Jumbo Chocolate Chunk Muffins
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!
Servings 6 servings
Calories 781kcal
Cost $8
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 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 packed
- ¼ cup plain full-fat greek yogurt at room temperature
- ⅓ cup vegetable oil
- ¼ cup unsalted butter melted and cooled
- 2 large eggs at room temperature
- 1 ¼ cup buttermilk at room temperature
- 1 ½ teaspoon vanilla extract
- 1 ½ cups 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.
Nutrition
Serving: 1muffin | Calories: 781kcal | Carbohydrates: 96g | Protein: 13g | Fat: 41g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 549mg | Potassium: 511mg | Fiber: 7g | Sugar: 53g | Vitamin A: 420IU | Calcium: 225mg | Iron: 6mg