Muffins are among the most beloved and versatile sweets of homemade baking, and here on my blog, you’ll find various recipes like apple muffins, mimosa muffins, or banana and chocolate muffins but these jumbo chocolate muffins represent the most indulgent soul of this large family of sweets.
An XL version of the classic muffins, softer and incredibly rich in flavor, designed for those who do not want to compromise when it comes to chocolate.
They are prepared with the classic muffin method, a simple yet fundamental technique, which involves mixing the dry and wet ingredients separately, then quickly combining them without overworking the batter. This step is essential to achieve soft and light muffins, avoiding a compact or rubbery texture. It is precisely this technique, common to all muffins, that allows for a soft structure and a delicate crumb.
The jumbo chocolate muffins, thanks to their generous size and the presence of cocoa and chocolate chips, become a scenic and satisfying dessert, perfect for a lazy breakfast, a special snack, or to serve as a homemade treat. A recipe that combines simplicity and technique, capable of delivering an American bakery result straight from your home kitchen.
Now take a moment to read the recipe and then…Let’s cook and eat!!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
For 6-8 jumbo muffins
- 1 egg
- 1 cup cup milk
- 1/2 cup cup sunflower seed oil
- 1 cup cup granulated sugar
- 2 cups cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 2 teaspoons teaspoons baking powder
- 5 oz oz 50% dark chocolate
- as needed chocolate chips
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Sieve
- Tulip-Shaped Cupcake Liners tulip form
- 1 Muffin Pan for 12 muffins
- Cooling Racks
Steps
The key to excellent jumbo chocolate muffins is texture: soft with a thin crust that encases a moist chocolatey core.
First, chop the dark chocolate with a knife. Do not cut it too finely; larger chunks will make the jumbo muffins even more indulgent with each bite.
Then take two bowls and place all the liquid components of the recipe, namely the egg, milk, and oil, in the first one, and mix them with a hand whisk.
In the second bowl, collect the sugar and sift in the flour, cocoa, and baking powder. Mix everything.
Now, add the mix of dry ingredients to the bowl with the liquid ingredient mixture and mix without overworking the batter.
The secret to achieving soft and tasty muffins is precisely not to overwork the batter; any small lumps will disappear during baking.
Add the chocolate chunks to the batter, incorporating them very quickly with two strokes of a spatula.
After placing the tulip liners in the muffin pan, fill them 3/4 full (up to the point where the tulip liners cross) using a small ladle.
Add a few dark chocolate chips on top.
Storage
The jumbo chocolate muffins can be kept for 2-3 days at room temperature under a glass dome or in a well-sealed food bag or airtight container.
If you want to freeze them, wait until they are completely cool after baking, seal them in freezer bags, and consume within three months.
Before enjoying them, let them sit at room temperature for a couple of hours or heat them in the microwave for a few seconds.
Before enjoying them, let them sit at room temperature for a couple of hours or heat them in the microwave for a few seconds.
