Jumbo Double Chocolate Muffins Recipe

If you believe that the only thing better than chocolate is double chocolate, these Jumbo Double Chocolate Muffins are about to win gold in your kitchen! Think ultra-moist, deeply chocolatey muffins packed not only with cocoa, but also scattered generously with both dark and milk chocolate chunks—and then filled with a hidden surprise of luscious ganache. Each bite is pure, celebratory joy.

Ingredients You’ll Need

Let’s talk about what makes these Jumbo Double Chocolate Muffins so extraordinary! Every ingredient is carefully chosen—some for that signature bakery texture, some for showstopping chocolate flavor, and others to make sure you’ll never take a dull bite. Here’s why each one matters:

• All-Purpose Flour: Forms the structure without making the muffins dense. Sift for the fluffiest crumb!
• Granulated & Light Brown Sugar: The sugar duo gives sweetness and irresistible hints of caramel plus a moist texture.
• Baking Powder & Soda: The secret behind the tall, sky-high rise that makes these muffins “jumbo.”
• Salt: Just enough to accentuate the chocolate and balance the sweetness.
• Eggs: Bind everything together and add richness.
• Vegetable Oil: Gives a moist crumb (even when the muffins cool!)—butter-free for pure tenderness.
• Sour Cream (or Buttermilk): Adds creaminess, tang, and a melt-in-your-mouth bite. See FAQs for swaps.
• Dutch Processed Cocoa Powder: For deep, sophisticated chocolate undertones and that classic dark color.
• Instant Coffee: This tiny bit intensifies the chocolate—trust me, it’s magic, not mocha.
• Boiling Water: “Blooms” the cocoa and coffee for max flavor and a silky chocolate base.
• Dark & Milk Chocolate Chunks: A blend of the two means every muffin gets hits of both creamy and intense chocolate.
• Heavy Cream & Chocolate Chunks (for Ganache): The luscious center that makes good muffins unforgettable.

Variations

These Jumbo Double Chocolate Muffins are already a showstopper, but don’t hesitate to play with the recipe! It’s super easy to customize for whatever you have on hand, for taste, or to suit different dietary needs.

• Peanut Butter Swirl: Dollop a teaspoon of peanut butter into each muffin before baking, then gently swirl—it’s like muffin meets candy bar.
• Berry & Chocolate: Add a handful of fresh raspberries or chopped dried cherries into the batter for a tart contrast and a pop of color.
• Dairy-Free Option: Swap sour cream with coconut yogurt or dairy-free buttermilk, and use plant-based chocolate and cream for the ganache.
• Triple Chocolate: Toss in some white chocolate chunks to transform these from double to triple chocolate, for even more decadent flavor and gorgeous marbling.

How to Make Jumbo Double Chocolate Muffins

Step 1: Prep Your Muffin Tin & Ingredients

Start by preheating your oven to 375°F (no fan) and lining a jumbo muffin tin with parchment liners. Tip: Let the parchment corners stick up above the pan—this gives your muffins extra height for that dramatic bakery-style look!

Step 2: Sift & Mix Your Dry Ingredients

In a large mixing bowl, sift together all-purpose flour, granulated and brown sugar, baking powder, baking soda, and salt. Whisk well to ensure there are no lumps—sifting is key for super-tender jumbo muffins!

Step 3: Add the Wet Ingredients

Add the eggs, vegetable oil, and sour cream (or buttermilk) directly to the sifted dry ingredients. Gently whisk until everything is just combined and smooth, being careful not to overmix—this keeps the muffins extra tender.

Step 4: Bloom Cocoa & Coffee

In a separate bowl, mix Dutch processed cocoa powder and instant coffee with boiling water. Stir until thick, glossy, and smooth—this step unlocks the deepest chocolate flavor, so don’t skip it!

Step 5: Combine & Fold in Chocolate Chunks

Gently fold the glossy cocoa-coffee mixture into the muffin batter until fully blended. Then fold in the dark and milk chocolate chunks—don’t be shy, this is what makes every bite ooze chocolatey goodness.

Step 6: Fill & Top the Muffins

Divide the batter evenly among the six jumbo muffin liners, filling each almost to the brim. If you’re nervous about overflow, save a bit of batter for a mini muffin or ramekin on the side. Press extra chocolate chunks onto the tops for guaranteed pools of melted chocolate as they bake.

Step 7: Bake to Perfection

Bake for 27-30 minutes on the center rack. You’re aiming for the tops to be slightly domed and a toothpick inserted comes out with just a few moist crumbs. Let them cool for at least 20 minutes—the centers stay hot for a while!

Step 8: Make the Ganache

While the muffins bake, heat heavy cream until it just simmers, then pour over the chocolate chunks. Wait 5 minutes, then stir into a luscious ganache. Let it cool so it thickens to a pipeable (but still gooey) consistency.

Step 9: Fill with Ganache & Serve Warm

Transfer thickened ganache to a piping bag with a round tip. Push the tip into the center of each (slightly warm) muffin and squeeze—you’ll see a glorious ooze of ganache bubble to the top. Serve while just warm with gooey centers and melty chocolate pools!

How to Serve Jumbo Double Chocolate Muffins

Garnishes

For the ultimate chocolate lover’s experience, sprinkle more chopped chocolate or chocolate curls over the muffins right after baking so they melt ever-so-slightly. A light dusting of powdered sugar just before serving also gives a stunning contrast and a bakery-fresh look!

Side Dishes

These muffins shine on their own, but if you want a truly celebratory brunch, pair them with a tangy Greek yogurt and fresh berries, or a cold glass of milk. For something extra fancy, serve alongside a light citrus salad to balance all that chocolatey decadence.

Creative Ways to Present

Stack your Jumbo Double Chocolate Muffins on a cake stand for a centerpiece-worthy breakfast spread, tie each in parchment and baker’s twine for personal gifts, or serve warm with tiny pitchers of extra ganache for dipping—guaranteed “wow” moment at brunch or dessert tables!

Make Ahead and Storage

Storing Leftovers

Keep your leftover muffins extra-fresh by storing them in an airtight container at room temperature for up to three days. The ganache center stays delightfully gooey, especially if you re-warm before eating!

Freezing

These muffins freeze beautifully, so you can always have a chocolate rescue ready to go! Wrap each cooled muffin tightly in plastic wrap and place in a zip-top freezer bag. They’ll keep in the freezer for up to 2 months.

Reheating

To reheat, microwave a muffin (unwrapped) for about 20–30 seconds—or warm in a 300°F oven for 8–10 minutes. Don’t skip this step: reheating brings back the soft crumb and gooey ganache magic every time!

FAQs

Final Thoughts

Whether you’re baking for a crowd, a special occasion, or just because you crave something spectacular, these Jumbo Double Chocolate Muffins are guaranteed to become an instant favorite. Treat yourself to this chocolate-filled adventure—you’ll be amazed at just how easy bakery magic can be!

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