Jumbo Triple Chocolate Chip Muffins

Chocolate Chip Muffin on a beige plate with muffins at the back

Overview

Chocolate Chip muffins cut in half

Jumbo Triple Chocolate Chip Muffins

By Amy // Posted Mar 25, 2021 // Category Cupcakes and cakes 

My Jumbo Triple Chocolate Chip Muffins have a slightly crunchy and golden exterior, yet it has a fluffy and moist interior. 

I used three kinds of chocolate chips. Dark, white and the new Caramilk chocolate chips that Cadbury recently released.

These muffins a really big! They’re just like the typical muffins you’d see at a cafe. I used the Wiltshire 6 Cup Easy Bake Texas Muffin pan to make these muffins. The cup size is 9cm by 4cm.

Check out my favourite muffin recipes.
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tips

1. Ingredients

You should leave your eggs out for a few hours so that they can get to room temperature by the time you bake. If you’ve forgotten, you can leave them in a bath of lukewarm water so that they can get to room temperature quickly. Room temperature eggs make sure your batter mixes better. This means your bake will turn out fluffier and well textured. 

I used a mix of milk chocolate, dark chocolate and also Caramilk chocolate chips (caramelly white chocolate chips from Australia) in this recipe. Feel free to use a mix or just a single kind of chocolate.

2. Equipment

You don’t need a stand mixer or electric whisk, just a good whisk and mixing bowls. Something you do need is a jumbo muffin tin(click on link) and you’d need a six cup one. The cup size for the muffin is much bigger at 9cmx4cm. 

3. Don’t over-mix

When you mix the wet ingredients to the dry, it is important to fold gently. Remember to scrape the sides and bottom to ensure everything gets folded. Remember, it is absolutely fine to have small pockets of flour left over. You would only need to fold the batter for around 20-30 seconds.

If you over-mix your muffins, you end up having large holes in your muffins!

4. Muffins getting too brown?

If you see the muffins getting too brown too quickly, you should turn down the oven temperature slightly. Also, if your muffins have browned enough, place tinfoil on top of the muffins so that it will stop browning.

*Disclosure: The links to Amazon products are affiliate links. I will be paid a commission if you use this link to make a purchase.

RatingDifficultyBeginner

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Chocolate Chip Muffin on a beige plate with muffins at the back

Yields6 Servings
Prep Time5 minsCook Time25 minsTotal Time30 mins

 400 g self raising flour, sifted
 225 g caster sugar
 285 ml buttermilk
 100 ml vegetable oil
 2 eggs, at room temperature (55gr each)
 300 g mixed kinds of chocolate chips

1

Preheat the oven to 200 C (390 F). Spray a large muffin tin (cup size 9cm x 4cm, 6 cups in total) with some neutral oil.

2

Prepare the dry ingredients. In a large mixing bowl, sieve the flour and sugar together.

3

Prepare the wet ingredients. Combine the buttermilk, oil and eggs together in a large bowl. Stir together well with a whisk or a fork.

4

Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add the chocolate chips and fold gently.

5

Spoon the muffin batter into the prepared muffin tin equally into 6 cups.

6

Bake the muffins for 25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre.

7

Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.

Ingredients

 400 g self raising flour, sifted
 225 g caster sugar
 285 ml buttermilk
 100 ml vegetable oil
 2 eggs, at room temperature (55gr each)
 300 g mixed kinds of chocolate chips

Directions

1

Preheat the oven to 200 C (390 F). Spray a large muffin tin (cup size 9cm x 4cm, 6 cups in total) with some neutral oil.

2

Prepare the dry ingredients. In a large mixing bowl, sieve the flour and sugar together.

3

Prepare the wet ingredients. Combine the buttermilk, oil and eggs together in a large bowl. Stir together well with a whisk or a fork.

4

Make a well in the centre of the dry ingredients. Place the wet ingredients in the middle of the well and then fold together gently. Do not over-mix. Add the chocolate chips and fold gently.

5

Spoon the muffin batter into the prepared muffin tin equally into 6 cups.

6

Bake the muffins for 25 minutes or until a skewer comes out clean. Muffins also should spring back after pressed in the centre.

7

Store in an airtight container at room temperature for 2-3 days. Up to a week in the fridge.

Jumbo Triple Chocolate Chip Muffins
Nutrition Facts

Servings 6


Amount Per Serving
Calories 796
% Daily Value *
Total Fat 33.1g51%
Saturated Fat 14g70%
Cholesterol 67mg23%
Sodium 107mg5%
Potassium 165mg5%
Total Carbohydrate 121.2g41%
Dietary Fiber 3.5g15%
Sugars 67.2g
Protein 13.8g28%

Calcium 142%
Iron 3%
Vitamin D 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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