Jumbo bakery style chocolate chip muffins

These jumbo bakery style chocolate chip muffins are big, fluffy and full of chocolate chips! They rival those in a bakery or coffee store, except they are secretly healthier!

Although I’m not a coffee drinker, I will happily accompany any family or friends to a coffee store. I love smelling the aroma of coffee, but I never order anything. Rather, I like browsing their pastry case or menus. Often times, I will drool over the big, fluffy muffins and wish that I could bake them at home.

The problem is – was – that I didn’t own a jumbo muffin pan. I added it to my holiday wish list and was delighted when my mother-in-law purchased it for me (thanks, Mom L!). It didn’t take long to decide on these jumbo bakery-style chocolate chip muffins as my first recipe.

Chocolate chip muffins are very popular in my house, especially with a certain 8 year old. And what better way to start off our days with giant muffins? I whipped these up in about 15 minutes and let them bake while my daughter was enjoying one of her favorite TV shows.

Sadly, I realized that I only had a little bit of chocolate chips left so I couldn’t top these off with additional chips. Instead, I sprinkled on some coarse sugar to add a fun crunchy texture.

These jumbo bakery style chocolate chip muffins were a huge hit. We liked the crispy top and the soft fluffy interiors. I only wish we had more of these since the recipe only makes 6!

Print Recipe

Jumbo bakery style chocolate chip muffins

These jumbo chocolate chip muffins resemble those that you'd find at a bakery.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Breakfast

Cuisine: American

Keyword: Breakfast, Muffins

Servings: 6

Author: Eva Bakes

Ingredients

• 2 and 1/2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsweetened applesauce
• 3/4 cup granulated sugar
• 2 large eggs
• 1 cup buttermilk
• 1 Tablespoon vanilla
• 2 cups chocolate chips
• Coarse sugar optional

Instructions

• Preheat your oven to 425 degrees F. Generous grease a jumbo muffin pan and set aside.
• In a large bowl, whisk together the flour, baking powder, baking soda and salt.
• In a medium sized bowl, mix together the applesauce, sugar, eggs, buttermilk and vanilla. Pour this into the large bowl with the dry ingredients and mix until a few dry streaks remain. Fold in the chocolate chips.
• Evenly distribute the batter into your prepared muffin pan, filling each well all the way to the top. Sprinkle on a layer of coarse sugar if desired.
• Bake in your preheated oven for 5 minutes. Then turn down the oven to 375 degrees and bake for an additional 25 minutes or until a toothpick inserted in the center comes out clean.
• Allow muffins to cool before serving.

Notes

Leftover muffins should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. They can also be frozen and thawed.

Source: Barely adapted from House of Nash Eats

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