Can I replace the brown sugar with white?

Yes, you may replace the brown sugar with the same quantity or white / granulated sugar.

What is a substitute for sour cream in this recipe?

You can substitute the 1 cup of sour cream with 1 cup of buttermilk in this recipe. To make your own buttermilk, mix 1 cup of whole milk with 1 tbsp of vinegar or lemon juice.

Can I use normal cocoa powder instead of Dutch Processed?

You will get the best results using Dutch Processed cocoa powder in this recipe. However, regular (natural unsweetened) cocoa powder can be used in a pinch.

Can I use a regular muffin pan instead of jumbo?

Yes, you can use a regular muffin pan instead of jumbo. Depending on the exact size, this recipe will make 10-12 smaller muffins. Be sure to adjust the baking time.

How to store these jumbo double chocolate muffins?

You can store these muffins in an air tight container at room temperature for 1-2 days, or in the fridge for up to 1 week. Just be sure to microwave 10-20s before eating for the best flavor and texture!

Jumbo Double Chocolate Muffins (Olympics Inspired)

JUMBO DOUBLE CHOCOLATE MUFFINS RECIPE (OLYMPICS INSPIRED)

by Zoha Malik

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 stars from 19 reviews

Jumbo Double Chocolate Muffins inspired by the 2024 Olympics: rich, gooey, chocolatey and ultra easy to make!

Yield:6 jumbo muffins

Prep Time:: 15 mins
Cook Time:: 30 mins
Total Time:: 1 hr

Ingredients

Muffins:

2 cups all purpose flour (260g)
¾ cup granulated sugar (150g)
¾ cup light brown sugar (150g)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 large eggs
2/3 cup vegetable oil (130g)
1 cup sour cream (240g) — can sub buttermilk; see FAQs
1/2 cup Dutch Processed cocoa powder (50g)
2 tsp instant coffee
1/2 cup boiling water (120g)
1/2 cup dark chocolate chunks (100g) + more for top
1/2 cup milk chocolate chunks (100g) + more for top

Ganache:

1/2 cup dark or semi-sweet chocolate chunks (100g)
1/3 cup heavy cream (80g)

Instructions

Pre-heat oven to 375F (conventional / no fan) and line a jumbo muffin tray with parchment paper or muffin liners. The parchment liners should rise slightly above the surface of the tray to allow the muffins to have height
Sift the flour, granulated sugar, brown sugar, baking powder, baking soda and salt into a large bowl. Whisk to combine and ensure there are no lumps
To the same bowl, add the eggs, oil and sour cream. Whisk gently until just combined and no lumps remain; do not overmix
In a separate bowl, mix the cocoa powder, instant coffee and boiling water until a smooth, shiny mixture forms
Add the cocoa powder mixture to the remaining batter, and gently fold until combined. Do not overmix
Add the dark and milk chocolate chunks to the batter and fold it in
Divide the batter evenly between 6 jumbo muffin cups. The cups should be filled almost to the brim but not all the way. The liners will help ensure the batter does not flow over, but if you are worried, save ~1/2 cup of the batter and pour it into a ramekin to bake instead
Top the muffins with more chocolate chunks
Bake at 375F for ~27-30 minutes, until a toothpick inserted into the muffins comes out with light crumbs (no wet batter). Let the muffins cool down for 20 minutes
While the muffins are baking, make the ganache. Heat the cream until it just starts to boil, and pour over the chocolate in a bowl. Cover and wait 5 minutes, then stir until a smooth ganache forms. Let the ganache cool down at room temperature, it should thicken up
Once the muffins have cooled down (they should still be slightly warm but not hot), transfer the ganache into a piping bag with a round tip. Carefully lift each muffin, puncture in the middle with the piping tip, and fill generously with ganache. Some ganache will ooze out of the top, which is what we want
Serve and enjoy! These muffins are best eaten warm when the ganache and chocolate chunks are not firm.

Notes

See Frequently Asked Questions above for questions about ingredient substitutions