Start your day off with a sweet note by enjoying these Jumbo Chocolate Chip Muffins. These muffins are soft and buttery with a crackly, sky-high muffin top that even Elaine Benes would be thrilled to eat.
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- chocolate chips
List of Equipment
How to Make Jumbo Chocolate Chip Muffins
Author’s Note: exact measurements and detailed instructions are in the recipe card at the bottom of the post.
Mise en Place & Major Steps
You’re probably tired of hearing me say this, but it’s important: practice Mise en Place. Having everything measured out and prepared before you start cooking or baking — especially baking — will make your time in the kitchen so much easier.
There are few things you need to do for this Jumbo Chocolate Chip Muffin recipe.
Step 1: Approximately 30 minutes prior to baking, measure out the whole milk and take 2 eggs out of the fridge. Measure out the rest of the ingredients.
Don’t skip this step. It’s key to successfully making this recipe. Room temperature ingredients combine more easily, and produce fluffier baked goods.
Important Note: the recipe below is measured in weight — although you will find the equivalent volume measurements in the recipe card below. I highly encourage you to use a kitchen scale for this recipe. Measuring by weight will be the most accurate, and ensure recipe success. This is the kitchen scale I use and love.
Step 2: Position the oven rack to the center, and preheat the oven to 425°.
Method and Cooking Instructions
Step 1: In a large mixing bowl, combine the dry ingredients together. Mix the flour, sugar, baking powder, and kosher salt until well combined.
Step 2: Melt the butter over low-heat on the stove, or in the microwave for 15 second intervals until completely melted. Let it cook for a few minutes, or until it’s room temperature.
Step 3: In a separate mixing bowl, combine the wet ingredients. Whisk together the eggs, whole milk, melted butter, and vanilla extract.
Step 4: Pour the wet ingredients into the dry ingredients. Using a silicone rubber spatula, mix the batter together until it’s just combined. This should only require 30-45 seconds of mixing.
The batter will be lumpy. It’s okay. Be strong and back away.
Step 5: Gently fold in, or stir, the chocolate chips into the muffin batter.
Step 6: Divide the batter evenly between the muffin cups, filling to about ½ inch from the top of the pan.
This recipe will make 12 JUMBO chocolate chip muffins.
Step 7: Bake at 425° for 5 minutes. After 5 minutes, lower the oven-temperature to 350° and continue baking for 25-30 minutes, or until the tops of the muffins are lightly golden brown and the centers are set.
How Do I Know If the Center is Set?
Insert a toothpick in the center of a muffin to test for doneness. If the toothpick comes out clean, the muffins are done. If not, continue baking for a few minutes at a time until a toothpick comes out cleanly.
Step 8: Allow the muffins to cool for 10 minutes, in the pan, before serving.
Mix Ins and Variations
There are many ways to make this recipe your own. Excluding the chocolate chips, you could use this recipe as a master recipe. Add in berries, different spices like cinnamon or nutmeg, citrus zest, or nuts. Be your own chef, and experiment! Here are some ideas for you:
- top the muffins with a streusel topping
- stir in walnuts and almonds for a nutty crunch
- add some fruit (like raspberries or blueberries) to the batter
Q & A Section
How should I store muffins?
Store any leftover muffins in an airtight container for up to 3 days.
What’s the secret to moist muffins?
Most recipes use oil, but I use butter. Buttah makes everythang better. Butter keeps the chocolate chip muffins nice and moist.
How do I make muffins fluffy?
This goes back to mise en place, and making sure the ingredients are all at room temperature. The eggs, milk, and butter form an emulsion — and that traps little air bubbles in the batter. When the muffins bake, that air expands and results in fluffy muffins.
What kind of chocolate chips should I use in chocolate chip muffins?
I L-O-V-E using milk chocolate chips, but you can any kind of chocolate you like — milk, semi-sweet, dark, or white chocolate.
How do I give muffins a crunchy top?
Before baking, sprinkle the tops of the muffins with turbinado sugar for a crunchy topping.
Why are my muffins hard on the outside?
There are two main causes to this problem: your oven is too hot, or the muffins were baked for too long.
If you’ve baked your muffins at a temperature that’s too high, the outside will overcook before the center has a chance to set — which will cause a hard crust to form on the outside of the muffins.
I recommend cooking jumbo-sized muffins at 425° for 5 minutes. After 5 minutes, lower the oven-temperature to 350° and continue baking for 25-30 minutes.
The higher heat allows the liquid to rapidly evaporate — which causes the muffins to rise quickly and dome before the crusts gets too brown or burns. Lowering the heat allows the muffins to finish cooking all the way through.
You should also be testing the accuracy of your oven’s temperature. Ovens can vary and temperature readings can be inaccurate. Here’s how to test the accuracy of your oven temperature:
- Position an oven rack in the center, and place an oven thermometer in the middle of the centered rack.
- Preheat your oven to 350° for 20 minutes.
- Take a temperature, and adjust your cook times/oven temperatures accordingly.
What’s the difference between a muffin and a cupcake?
Besides the obvious – muffins lack frosting — the difference comes down to how the batters are mixed and prepared.
For muffins, the dry and wet ingredients are mixed together separately and then combined.
For cupcakes, butter and sugar are mixed together until a creamy mixture forms. Extracts and eggs are then added, and then the dry ingredients are added to the batter.
Jumbo Chocolate Chip Muffins
- 480 Grams (4 cups) All Purpose Flour
- 400 Grams (2 cups) Granulated Sugar
- 20 Grams (2 Tablespoons) Baking Powder
- 1/2 teaspoon Kosher Salt
- 2 Eggs, large
- 302 Grams (1 ⅓ Cups) Whole Milk
- 226 Grams (1 cup or 2 sticks) Unsalted Butter, melted
- 2 Teaspoons Pure Vanilla Extract
- 480 Grams (3 cups) Chocolate Chips (semi, milk, or dark chocolate)
Mise en Place
- 30 Minutes prior to baking, measure out the whole milk and set out the 2 eggs to come up to room temperature. Measure out the rest of the ingredients.
- Position the oven rack to the center. Preheat the oven to 425°.
- Line the muffin pan with muffin liners, or use a non-stick spray.
Method and Cooking Instructions
- In a large mixing bowl, combine the dry ingredients together. Mix the flour, sugar, baking powder, and kosher salt until well combined.
- In a separate mixing bowl, combine the wet ingredients. Whisk together the eggs, whole milk, unsalted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Using a silicone rubber spatula, mix the batter together until it's just combined. This should only require 30-45 seconds of mixing. The batter will be lumpy.
- Gently stir in the chocolate chips.
- Divide the batter evenly between the muffin cups, filling to about ½ inch from the top of the pan.
- Bake at 425° for 5 minutes. After 5 minutes, lower the oven-temperature to 350° and continue baking for 25-30 minutes, or until tops of the muffins are lightly golden brown and the centers are set. Insert a toothpick in the center of a muffin to test for doneness. If the toothpick comes out clean, the muffins are done. If not, continue baking for a few minutes at a time until the centers are set.
- Allow the Jumbo Chocolate Chip Muffins to cool for 10 minutes, in the muffin pan, before serving.
Did You Make These Jumbo Chocolate Chip Muffins?
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ABOUT THE AUTHOR
Hi, I’m Taylor! I’m a self-taught amateur chef with a love for teaching people the fundamental basics of preparing good food. I’m a full-time Recipe Blogger and Food Photographer.
I live in Florida with Andy, my exceptionally perfect dog. I spend the majority of my time cooking, writing, and trying to keep my garden of plants alive. I love naps, books, and iced coffee. → More about Taylor