Made with real cocoa, Double Chocolate Chip Muffins are perfectly served as a breakfast or dessert. Accompany them with a soothing cup of tea or a delicious plate or breakfast assortments.
This Recipe Uses:
"JIFFY" Basic Muffin Mix
Available in 6/5 lb and 50 lb bags.
Complete – add water only
| INGREDIENTS | 2½ LB BATCH | 5 LB BATCH |
| "JIFFY" Basic Muffin Mix | 2½ lb | 5 lb |
| Cocoa Powder | 1 cup (4 oz) | 2 cups (8 oz) |
| Granulated Sugar | ½ cup (3.5 oz) | 1 cup (7 oz) |
| Cold Water | 3 cups (24 oz) | 6 cups (48 oz) |
| Chocolate Chips | 1⅓ cups (8 oz) | 2⅔ cups (16 oz) |
| Optional: Coarse Sanding Sugar |
| INSTRUCTIONS | |
| 1 | Use a mixer with paddle attachment. |
| 2 | Add the Basic Muffin Mix, cocoa powder and granulated sugar into mixer bowl. |
| 3 | Blend on low speed* for 1 minute. |
| 4 | Pour half of the total cold water into the mixer bowl. |
| 5 | Blend on low speed* for 30 seconds more. |
| 6 | Blend on low speed* and gradually add remaining cold water to bowl. |
| 7 | Stop mixer. Scrape bowl and paddle. |
| 8 | Blend on low speed* for 30 seconds more. |
| 9 | Add chocolate chips and blend on low speed* until blended (15 seconds). |
| 10 | Scale into greased or paper-lined pan. |
| 11 | Optional: Lightly sprinkle with course sanding sugar. |
| 12 | Bake according to directions below. |
| PAN SIZE | SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
| Standard Muffin | #20 scoop (1.7 oz) | 350°F for 17 – 21 minutes | 400°F for 22 – 24 minutes | 81 |
| Jumbo Muffin | #6 scoop (5 oz) | 350°F for 17 – 21 minutes | 400°F for 22 – 26 minutes | 24 |
Baking time may vary depending on the oven and oven load.
*Low speed is 1st speed on a 3-speed mixer, or 2nd speed on a 4-speed mixer.