Dark Chocolate Jumbo Muffins
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
These dark chocolate jumbo muffins are my go to when I want something indulgent but don't have all day in the kitchen. With just 15 minutes of prep and 30 minutes in the oven, you'll have bakery quality treats ready faster than you can say chocolate lover. The dark chocolate and cocoa powder aren't just delicious, they're packed with antioxidants that make these feel a little less guilty. What I love most is how simple they are to throw together with pantry staples, and somehow they always turn out impressive. Perfect for breakfast, dessert, or when friends drop by unexpectedly.
Ella x
Ingredients
- 200 gall-purpose flour(null)
- 150 ggranulated sugar(null)
- 50 gunsweetened cocoa powder(null)
- 10 gbaking powder(null)
- 5 gsalt(null)
- 100 gunsalted butter(melted)
- 2 nulllarge eggs(null)
- 1½ mlvanilla extract(null)
- 200 gdark chocolate chips(chopped)
- 100 gsemisweet dark chocolate(melted)
- 150 mlmilk(null)
- 10 gmilk powder(null)
- 150 mlalmond milk(optional)
- 50 gdark brown sugar(null)
Detail level
Instructions
- 1
Preheat oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners.
Tip: Use parchment paper for easy muffin release.
- 2
Whisk together flour, sugar, cocoa powder, baking powder, and salt in a medium bowl.
Tip: Sifting helps ensure even mixing.
- 3
In a large bowl, whisk together melted butter, eggs, vanilla extract, and melted chocolate.
Tip: Using room temperature ingredients ensures smooth batter.
- 4
Add dry ingredients to wet ingredients and stir until just combined.
Tip: Overmixing can result in tough muffins.
- 5
Fold in chopped dark chocolate chips.
Tip: Don't overmix, or the chocolate will be evenly distributed.
- 6
If using, stir in almond milk.
Tip: Using a 1:1 ratio ensures the right consistency.
- 7
Divide batter evenly among muffin cups.
Tip: Use a 1/4 cup measuring cup to ensure accurate portions.
- 8
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Check muffins after 18 minutes to avoid overcooking.
- 9
Remove from oven and let cool in the tin for 5 minutes.
Tip: Transfer muffins to a wire rack to cool completely.
- 10
Serve warm or at room temperature.
Tip: Store muffins in an airtight container for up to 3 days.
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