Colossal Chocolate Chunk Muffins
Sink your teeth into these decadent Colossal Chocolate Chunk Muffins, a chocolate lover’s dream that delivers bakery-style indulgence right in your own kitchen! Packed with semi-sweet chocolate chunks in every bite, these oversized muffins boast a rich, tender crumb enhanced by buttermilk and cocoa powder. Finished with a buttery golden dome and optional milk chocolate chips for extra texture, they’re irresistibly soft and perfect for breakfast, dessert, or a mid-day treat. Ready in just 35 minutes, this recipe uses a quick baking technique for a high-rise, bakery-style crown—ideal for impressing guests or satisfying your biggest chocolate cravings. Treat yourself to ultimate chocolate bliss with these moist and flavorful muffins that pair perfectly with a cup of coffee or a glass of milk!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar (packed)
- 2.5 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.25 cup unsweetened cocoa powder
- 1.25 cups buttermilk
- 0.5 cup unsalted butter (melted and slightly cooled)
- 2 teaspoons vanilla extract
- 2 eggs (large)
- 1.5 cups semi-sweet chocolate chunks
- 0.5 cup milk chocolate chunks or chips (optional for topping)
Instructions
Preheat your oven to 425°F (220°C) and line a standard muffin tin with 12 paper liners.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cocoa powder until evenly combined.
In a medium bowl, whisk together the buttermilk, melted butter, vanilla extract, and eggs until smooth.
Make a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined, being careful not to overmix (the batter will be thick).
Fold in the semi-sweet chocolate chunks until evenly distributed.
Using a large scoop or spoon, divide the batter evenly between the 12 muffin liners, filling each almost to the top for a nice dome as they rise.
Sprinkle the tops with milk chocolate chunks or chips if desired for added texture and appearance.
Bake at 425°F (220°C) for 5 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm for melty chocolate goodness, or store in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
4314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.6 g | 211% | |
| Saturated Fat | 95.7 g | 478% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 682 mg | 227% | |
| Sodium | 3519 mg | 153% | |
| Total Carbohydrate | 684.4 g | 249% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 397.8 g | ||
| Protein | 73.7 g | 147% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 798 mg | 61% | |
| Iron | 27.8 mg | 154% | |
| Potassium | 2299 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
