Description
Big, rich, bakery style double chocolate muffins inspired by the excitement and celebration of the Olympics. These jumbo muffins are moist, deeply chocolatey, and packed with melty chocolate chips.
Ingredients
Scale
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- Optional Olympic decorations: edible gold dust or colored sprinkles
Instructions
- Preheat the oven to 425 degrees Fahrenheit and line a jumbo muffin pan.
- In a bowl, whisk flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar.
- In another bowl, whisk eggs, milk, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and fold gently until mostly combined.
- Add the chocolate chips and fold into the batter.
- Fill each jumbo muffin cup almost to the top.
- Bake at 425 degrees Fahrenheit for 5 minutes, then reduce heat to 350 degrees Fahrenheit and bake for 20 to 22 minutes.
- Cool slightly and top with Olympic inspired sprinkles or gold dust.
- Serve warm so the chocolate chips melt beautifully.
Notes
- Do not overmix the batter or the muffins may become dense.
- Use high quality cocoa powder for the richest chocolate flavor.
- Add extra chocolate chips on top before baking for a bakery style finish.
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 480
- Sugar: 38g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 55mg