Big Double Chocolate Chip Muffins, moist and easy, a bakery style jumbo muffin recipe, extra chocolatey and so delicious.
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5 from 12 votes

Big Double Chocolate Chip Muffins

Big Double Chocolate Chip Muffins, moist and easy, a bakery style jumbo muffin recipe, extra chocolatey and so delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 6 muffins
Calories: 416kcal
Author: Rosemary Molloy / An Italian in my Kitchen

Ingredients

  • 3/4 cup sugar
  • 3/4 cup mini dark chocolate chips
  • 1/4 cup + 3 tablespoons cocoa (good quality)
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • pinch salt
  • 1 egg
  • 3/4 cup greek yogurt **
  • 1/4 cup + 1 tablespoon milk
  • 1 teaspoon vanilla
  • 1/4 cup coffee
  • 1/2 cup vegetable oil
  • 2 cups flour (all purpose)

** if you don't have greek yogurt substitute with 1/2 buttermilk (make your own - in a half cup measurement add 1/2 tablespoon lemon juice and top up (to remaining half cup) with milk, let sit 15 minutes.

    Instructions

    • Pre-heat oven to 400° (200° celsius), grease and flour a 6 or 12 muffin tin.
    • In a large bowl whisk together flour, sugar, chocolate chips, cocoa powder, baking soda, baking powder and salt until combined.
    • In a medium bowl whisk together egg, yogurt, milk, vanilla, coffee and oil until combined.
    • Pour wet mixture into dry mixture and stir just until combined (stir approximately 18 times).
    • Fill muffin tins almost to the top. Sprinkle with a few extra chips if desired.
    • Bake at 400° (200° celsius) for 5 minutes, then lower heat to 350° (175° celsius) and continue to bake for approximately 15 minutes or until toothpick comes out dry and clean. Let cool completely. Enjoy!

    Nutrition

    Calories: 416kcal | Carbohydrates: 41g | Protein: 6g | Fat: 26g | Saturated Fat: 22g | Cholesterol: 29mg | Sodium: 231mg | Potassium: 306mg | Fiber: 2g | Sugar: 34g | Vitamin A: 55IU | Calcium: 138mg | Iron: 1mg