Jumbo Triple Chocolate Muffins
Rich, Fudgy, Cafe-Style Muffins.
Published Nov 8, 2025
35 MINS
EASY
6 MUFFINS
About the Recipe
These decadent, jumbo, triple chocolate muffins are an instant crowd-pleaser. I used to make this recipe at one of the cafés I managed, and no sooner would they come out of the oven and be placed under a cloche on the bench than they would all sell out.
They make a generous and fun gift, are perfect for special morning or afternoon teas, or just as a special treat for the weekend. Their size and rich chocolatey goodness mean they are wonderfully indulgent. If you are trying to enjoy treats in moderation, half a muffin is more than enough. Otherwise, go ahead and indulge.
INGREDIENTS
2 ¾ cups plain flour
¼ cup cocoa powder
4 tsp baking powder
½ tsp salt
2 eggs
1 cup white sugar
1 cup milk
½ cup canola oil
1 tsp vanilla extract
½ cup white chocolate chips
½ cup milk chocolate chips
Muffin cases or extra butter for greasing
METHOD
1.
Preheat your oven to 170°C. Line a 6 cup jumbo muffin tray with paper cases, or lightly grease each cup with butter.
2.
Sift together the dry ingredients: flour, cocoa powder, baking powder, sugar, and salt, into a large bowl, using a whisk to combine.
3.
In your stand mixer with a whisk attachment (or a bowl with a whisk), combine the eggs, milk, oil, and vanilla on a medium-low speed until smooth.
4.
Gradually add the dry ingredients to the wet, mixing on a low speed to combine ingredients fully before adding more.
5.
Remove the bowl from the stand mixer and fold in the white and milk chocolate chips using a spatula or wooden spoon.
6.
Divide the batter evenly between the muffin cups, filling each about three-quarters full.
7.
Bake in the centre of the oven for 25–30 minutes, or until a skewer inserted into the muffin comes out clean.
8.
Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tips
Room temperature ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps the batter come together smoothly and gives the muffins a better rise.
Fill with confidence: When you fill the muffin cups, want a small gap between the batter and the top of the cup. However, this recipe does have the cups quite full, so don't be worried.
Give them space: These muffins rise a lot in the oven, so make sure there is enough room above the tray to avoid any mishaps.
Storage: Keep the muffins in an airtight container to maintain freshness.
Quick fresh-baked moment: I love heating mine in the microwave for 20 seconds before serving, it feels just like straight out of the oven any day of the week.
Freezing: These muffins freeze beautifully. Store in an airtight container in the freezer for up to three months and thaw before eating.
Nutritional Information
Makes 6 jumbo muffins. Aprrox per muffin:
Calories: 752 | Fat: 30.3G | Carbs: 86.3G | Protein: 10G | Fiber: 3G | Sodium: 0.76G | Sugars: 55.5G
Recipe Notes
All recipes are written using metric and Celsius measurements. Unless otherwise stated:
-
Eggs are large, free-range.
-
Oven setting is fan-forced.
-
Spoon and cup measures are level.
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Butter is unsalted.
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Salt is fine sea salt.
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These are delicious! I made a batch at the weekend, and they went down a treat with my family. The size of them is part of what makes them so popular I think, they just look so spectacular.