Jumbo Chocolate Chip Muffins

I haven’t been sharing enough recipes on here lately. Honestly, my baking and cooking posts are some of my favorites, so I have been bummed about this. But real life – being a working mom to 2 kids is HARD! Plus we are house shopping, trying to get our town home market ready, and it’s my busy season at work, so I am juggling like crazy.

Somehow this morning between my teething baby waking up on the wrong side of the crib and the work emails I needed to send I found time to make these breakfast muffins!

What I love about these is they are jumbo bakery style muffins. I wish I had some sparkling sugar to top with because that would have been the best finishing touch, but some regular sugar sufficed for today. They are maybe 10 mins of mixing max (just a simple wet/dry bowl kind of recipe), then divide the whole bowl of batter across one muffin tin. The result is fantastic breakfast-sized muffins that will start your day off just the right way!

To make sure they finish off extra chocolate-y I sprinkle more chocolate chips on top and dust with some sugar for a nice finish. I hope your family enjoys these as much as mine does too!

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Yield: 12 muffins
Baking time 5 mins @425 15 mins

  • 2 & ½ cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 1 & ½ cups semi-sweet chocolate chips

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Preheat the Oven to 425 degrees Fahrenheit. Spray or butter a 12 cup muffin pan to prevent sticking (or line with paper liners).

In a large bowl, combine the flour, baking powder, baking soda, and salt.

In a medium bowl, whisk together the melted butter, sugar, eggs, milk and vanilla. Add to dry ingredients and mix just until combined. Fold in chocolate chips.

Divide the batter evenly between the 12 muffin cups and bake at 425 degrees Fahrenheit for 5 minutes. Then reduce the oven temp to 375 degrees Fahrenheit and continue to bake for another 12-15 mins (I did 15 at sea level). Do not over bake! You can test the muffin by inserting a toothpick and it comes out dry (aside from melted chocolate).

Allow to cool for 5-10 minutes then serve fresh. My family will be enjoying these for breakfast all week!

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X.O. – Abbey Co.

If you are like me and hate to waste, I recommend reusable silicone muffin cups like these ones!

They even come in fun shapes like these to change things up a little bit 🙂 Click pictures for Amazon links!




Abbey Co. Seattle is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. I am not sponsored by any of these products, but am bringing you info on how to purchase them because I LOVE THEM!!!

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