Jumbo Large Top Chocolate Chip or Blueberry Muffins
Indulge in bakery-style perfection with these Jumbo Large Top Chocolate Chip or Blueberry Muffins, crafted for irresistibly soft interiors and gloriously high domes. Whether you choose rich chocolate chips or bursting fresh blueberries, these muffins promise a decadent treat in every bite. The combination of buttermilk, melted butter, and a touch of vegetable oil ensures ultimate moisture and flavor, while a hint of coarse sugar on top adds a delightful crunch. Quick to prepare with just 15 minutes of prep time, these oversized, golden muffins are perfect for breakfast, brunch, or an anytime snack. Serve them warm from the oven or at room temperature for a crowd-pleasing treat that tastes as good as it looks. Ideal for anyone craving homemade comfort with a touch of elegance.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 tablespoon Baking powder
- 0.25 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Buttermilk
- 0.5 cup Unsalted butter (melted and slightly cooled)
- 0.25 cup Vegetable oil
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups Chocolate chips or fresh blueberries
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 425°F (220°C). Line a jumbo muffin tin with large paper liners or grease each cup thoroughly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a medium bowl, mix the buttermilk, melted butter, vegetable oil, eggs, and vanilla extract until fully blended.
Pour the wet ingredients into the bowl of dry ingredients and gently fold until just combined. Be careful not to overmix; the batter should be lumpy.
If making chocolate chip muffins, fold in the chocolate chips. If making blueberry muffins, gently fold in the fresh blueberries.
Divide the batter evenly among the jumbo muffin cups, filling each one almost to the top for that signature large muffin dome.
Optional: Sprinkle a pinch of coarse sugar over each muffin to add a sweet, crunchy topping.
Bake at 425°F (220°C) for 5 minutes, then lower the oven temperature to 375°F (190°C) without opening the oven door. Continue baking for an additional 18-20 minutes, or until the muffin tops are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Nutrition Facts
Calories |
5274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.5 g | 342% | |
| Saturated Fat | 137.3 g | 686% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 3372 mg | 147% | |
| Total Carbohydrate | 667.5 g | 243% | |
| Dietary Fiber | 32.2 g | 115% | |
| Total Sugars | 382.8 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 644 mg | 50% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 1312 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
