These Jumbo Double Chocolate Muffins are rich, moist, and packed with chocolate flavor. Perfect for chocolate lovers, they feature cocoa powder and plenty of chocolate chips for an indulgent treat.
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk
1/3 cup vegetable oil
2 large eggs
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Preheat the oven to 375°F (190°C). Line a jumbo muffin tin with 6 jumbo muffin liners or grease the tin well.
In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, whisk together the whole milk, vegetable oil, eggs, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; the batter should be slightly lumpy.
Fold in the semi-sweet chocolate chips evenly through the batter.
Divide the batter evenly among the 6 jumbo muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out with a few moist crumbs but no wet batter.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.