These Jumbo Chocolate Chip Muffins are packed full with chocolate chips and finished with a crunchy sugar topping. Easy to follow directions help to make your favorite bakery style muffins at home.
These Jumbo Chocolate Chip Muffins are better than anything you can buy at a store or your favorite coffee shop. I love soft fluffy muffins loaded with chocolate chips. In fact I have several recipes for different types of chocolate chip muffins. I have versions including Mini Chocolate Chip Muffins, Pancake Chocolate Chip Muffins and of course a recipe for classic Chocolate Chip Muffins.
Ingredients:
- Semi- Sweet Chocolate Chips
- Granulated Sugar
- Light Brown Sugar
- Vanilla Extracted
- Flour
- Baking Powder
- Sea Salt
- Unsalted Butter
- Eggs
- Buttermilk
- Decorators Sugar (optional)
Instructions:
- Preheat the oven to 425°F. Line 6 sections of a jumbo muffin tin with jumbo muffin liners or spray with baking spray, set aside.
- In a medium bowl stir together the flour, baking powder, and salt, set aside.
- In a large bowl whisk together the melted butter, granulated sugar, and brown sugar until combined. Whisk in the eggs and vanilla until smooth.
- Add half of the flour mixture, whisk it in until smooth. Add half of the buttermilk, whisk until smooth. Repeat with the remaining flour mixture and buttermilk.
- Fold in the chocolate chips and divide the batter among the prepared muffin tin sections. Add more chocolate chips on top for a pretty presentation. Sprinkle the decorator’s sugar on top of each muffin.
- Place in the oven for 5 minutes. Reduce the heat to 350°F and continue to bake for 25-30 minutes until a toothpick inserted into the center comes out clean. The muffins will have a nice domed top and be golden brown.
- Let cool in the pan for 10 minutes, then take them out and cool completely on a wire rack.
Substitutions and Variations:
Make it a Dozen: If you prefer to make 12 standard size muffins you can make the batter as directed and then follow these directions; Bake at 425°F for 5 minutes, reduce heat to 350°F and continue to bake for an additional 13-15 minutes until a toothpick inserted into the center comes out clean.
Add Some Nuts: Mix in some chopped nuts when you add the chocolate chips. I think pecans or walnuts would be delicious additions for these muffins.
Try Using Other Types of Chocolate Chips: I used semi-sweet chocolate chips but you could milk chocolate, or dark chocolate. You could also use mini chocolate chips which would add even more chocolate chips inside the muffin.
Storage and Freezing:
Room Temperature: Store these muffins in a sealed zip top bag on the counter for up to four days.
Refrigerator: These muffins can be stored in the fridge for up to seven days. The longer the are kept the refrigerator the drier they will become. How ever they will still taste great! To reheat wrap them in a damp paper towel and pop them in the microwave for a few seconds.
Freezer: Cool muffins completely then wrap individually in plastic wrap. Place muffins in a freeze safe zip top bag. Freeze for up to three months. To thaw and reheat remove muffin from plastic wrap and wrap in foil place in a 350°F oven for 10-15 or until heated through. You can also microwave for 1-2 minutes or until thawed and warmed completely.
These Jumbo Chocolate Chip Muffins are the perfect ending to a weekend brunch. They are also perfect gifting to neighbors and friends. I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it!
Happy Baking Y’all!
Susanne
Jumbo Chocolate Chip Muffins
These Jumbo Chocolate Chip Muffins are packed full with chocolate chips and finished with a crunchy sugar topping. Easy to follow directions help to make your favorite bakery style muffins at home.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk
- 12 ounces semi-sweet chocolate chips
- 1 tablespoon decorators sugar optional
Instructions
-
Preheat the oven to 425°F. Line 6 sections of a jumbo muffin tin with jumbo muffin liners or spray with baking spray, set aside.
-
In a medium bowl stir together the flour, baking powder, and salt, set aside.
-
In a large bowl whisk together the melted butter, granulated sugar, and brown sugar until combined. Whisk in the eggs and vanilla until smooth.
-
Add half of the flour mixture, whisk it in until smooth. Add half of the buttermilk, whisk until smooth. Repeat with the remaining flour mixture and buttermilk.
-
Fold in the chocolate chips and divide the batter among the prepared muffin tin sections. Add more chocolate chips on top for a pretty presentation. Sprinkle the decorator’s sugar on top of each muffin.
-
Place in the oven for 5 minutes. Reduce the heat to 350°F and continue to bake for 25-30 minutes until a toothpick inserted into the center comes out clean. The muffins will have a nice domed top and be golden brown.
-
Let cool in the pan for 10 minutes, then take them out and cool completely on a wire rack.
Recipe Notes
- Store these muffins in a sealed zip top bag on the counter for up to four days.
- This recipe will make 12 standard sized muffins. Bake at 425°F for 5 minutes, reduce heat to 350°F and continue to bake for an additional 13-15 minutes until a toothpick inserted into the center comes out clean.
- Nutritional information is estimated. Amounts will vary based on ingredient choices and serving sizes.
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