Delight in the airy texture and rich, moist chocolate bites of these giant muffins.
Ingredients for Giant Oreo Chocolate Muffins:
- 240g Milk
- 280g Ripe Bananas (equivalent to about 3 medium bananas, coarsely mashed)
- 90g Granulated Sugar
- 40g Light Brown Sugar
- 105g Neutral-flavored Oil
- 15g White Vinegar
- 260g All-Purpose Flour
- 30g Unsweetened Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 75g Milk Chocolate Chips
- 60g White Chocolate Chips
- 7-10 Oreo Cookies, roughly broken
Baking Instructions:
- Start by preheating your oven to 375°F (190°C). Prepare a jumbo muffin pan by lining it with large muffin cups.
- In a mixing bowl, whisk together the milk and white vinegar. Allow this mixture to stand for about 10 minutes until it appears slightly curdled. This is your homemade buttermilk.
- To the buttermilk, blend in the neutral oil, light brown sugar, and granulated sugar. Whisk until the sugar is nearly dissolved, then stir in the mashed bananas.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, and baking soda to ensure even distribution.
- Gently combine the dry ingredients with the wet mixture, taking care not to overmix. Just before the flour is fully incorporated, fold in the chocolate chips and most of the Oreo pieces, reserving some for topping.
- Allow the batter to rest for 30 to 40 minutes, then fill each muffin cup to the top with the batter. Sprinkle the remaining chocolate chips and Oreo pieces over each unbaked muffin.
- Bake in the preheated oven for about 30 minutes. The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and let the muffins cool completely in the pan before serving. Enjoy the extra chocolatey, Oreo-studded indulgence!
Relish these giant muffins as a decadent treat anytime your chocolate cravings hit!
