Sundays remind me of chocolate chip muffins. When I was younger my dad would go run on Sunday mornings and afterwards come home with goodies from Einstein Bros. Bagels. I would always request their chocolate chip muffin which was a colossal mound of ooey gooey goodness with large pieces of sugar on top. The only thing that would make this “muffin” better is if the batter was chocolate.
To make these Double Chocolate Chunk Muffins I added cocoa powder and vanilla to the batter. I also used Nestlé Chocolate Chunks instead of chocolate chips in order to get as much chocolate in each bite as possible. The sugar on top is Sugar In The Raw and pretty much the largest crystals I could find at the store.
In order to make the muffins giant I used a Jumbo Muffin Pan and filled them to the top. I used an ice cream scoop to get as much batter as I could in each scoop into the pan. I think 4 people could share 1 of them. They almost doubled in size during baking!
These muffins live up to their name and I will definitely have to share them or I might be too stuffed to write my post for next week!
Giant Double Chocolate Chunk Muffins
- 3 cups all-purpose flour
- 2 Tbsp baking powder
- 1/2 tsp salt
- 2 Tbsp cocoa powder
- 2 eggs
- 1 1/2 cups sugar
- 2/3 cup vegetable oil
- 2/3 cup milk
- 2 tsp vanilla
- 2 cups Nestlé Chocolate Chunks
- 3-4 tsp Sugar In The Raw
- Preheat oven to 400 degrees F and prepare the muffin pan with cooking spray
- In a large mixing bowl whisk together flour, baking powder, salt and cocoa powder
- In another small mixing bowl whisk together eggs and sugar until pale and fluffy and the mixture drips in thick ribbons off the whisk
- Add vegetable oil, milk and vanilla to the egg and sugar mixture and whisk to combine
- Pour the wet mixture into the dry flour mixture and stir with a rubber spatula until combined
- Mix in chocolate chunks
- Divide the batter between the 6 muffin cups until filled to the top (I had a little batter left over enough to fill 3 more smaller muffins)
- Sprinkle about 1/2 tsp of Rugar In The Raw on the top of each muffin and let the batter sit for 5 minutes
- Bake at 400 degrees for 30 minutes and reduce heat to 350 degrees for 10-15 minutes longer or until a toothpick or tester comes out clean