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Dolly Madison Double Chocolate Chip Mega Muffin

Dolly Madison Double Chocolate Chip Mega Muffin - recipe card
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These oversized muffins are intensely chocolatey with a tender, moist crumb and pockets of melted semi-sweet chocolate in every bite. The double hit of cocoa powder and chocolate chips makes this a decadent treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour (190g)
  • 1/2 cup unsweetened cocoa powder, sifted (40g)
  • 1 cup granulated sugar (200g)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 large eggs, at room temperature
  • 1 cup buttermilk or whole milk, at room temperature (237ml)
  • 1/2 cup vegetable oil (118ml)
  • 2 teaspoons pure vanilla extract
  • 1 cup semi-sweet chocolate chips (170g)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a 4-cup jumbo muffin tin with large paper liners, or grease the cups generously with non-stick spray. This temperature ensures a high dome and even baking for oversized muffins.
  2. In a large mixing bowl, whisk together the all-purpose flour, sifted cocoa powder, granulated sugar, baking powder, baking soda, and kosher salt until well combined. Sifting the cocoa powder prevents lumps and ensures a smooth, dark chocolate batter.
  3. In a separate medium bowl, whisk the eggs until homogeneous, then add the buttermilk (or milk), vegetable oil, and vanilla extract. Whisk until the mixture is fully emulsified and smooth. Using room-temperature ingredients promotes better incorporation and a tender crumb.
  4. Pour the wet ingredients into the bowl of dry ingredients. Stir with a rubber spatula using gentle, folding motions until just combined. Do not overmix; a few small lumps are fine. Overmixing develops gluten and yields tough muffins.
  5. Fold in the chocolate chips with a few strokes, reserving about 2 tablespoons to sprinkle on top later. Ensure the chips are evenly distributed without overworking the batter.
  6. Divide the batter evenly among the 4 jumbo muffin cups. Each cup should be filled to the brim, about 1 cup of batter per muffin. The high fill level creates the classic ‘mega’ domed top.
  7. Sprinkle the reserved chocolate chips over the tops of the batter for an appealing presentation and extra chocolate in every bite.
  8. Bake for 20-22 minutes, rotating the pan halfway through, until the muffins are puffed, domed, and a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). The internal temperature should reach about 200°F (93°C) for fully baked muffins.
  9. Let the muffins cool in the pan for 5 minutes to set the structure, then transfer to a wire rack to cool completely. Cooling too quickly on a cold surface can cause them to deflate.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap individually in plastic wrap and freeze in a zip-top bag for up to 3 months. To reheat, microwave on medium power for 20-30 seconds per muffin, or warm in a 350°F (175°C) oven for 5-7 minutes.

Nutrition

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Find it online: https://copycatkitchenco.com/dolly-madison-double-chocolate-chip-mega-muffin/