Ingredients
Method
- Preheat the oven to 375F degrees.
- Line (2) 6 jumbo muffin tin with jumbo cupcake liners (or spray with nonstick cooking spray) Note: Most jumbo muffin tins have 6 wells (not 12 - although you can sometimes find those.) I did this in two batches to make 12 jumbo muffins.
- In a large bowl, using an electric mixer (or in a stand mixer) combine 3 large eggs, 1/2 cup oil, 1/2 cup milk, 1/4 cup water and 1 teaspoon vanilla extract.
- Next, add in 1 cup sour cream and stir.
- Then add in 1 box Devil’s food cake mix, 3.9 ounce box instant chocolate fudge pudding and 1/2 teaspoon cinnamon.
- Stir until well combined. Start off on a low setting until the cake mix is starting to become combined so it doesn’t fly out of the bowl.
- Stir in 2 cups semisweet chocolate chips.
- Fill the lined muffin tins with batter until about 3/4 full. I find this easiest to do with a spring loaded cookie scoop.
- Top each muffin with the remaining 1/2 cup semisweet chocolate chips.
- Bake for about 20-25 minutes, on the middle rack, or until a toothpick comes out clean. Note: Baking times can vary so go by doneness not strictly time.
Nutrition
Notes
The secret ingredient to these muffins' rich, moist texture is the addition of sour cream or Greek yogurt. This ingredient not only adds creaminess but also contributes to the muffins' tenderness due to its acidity, which helps to activate the baking soda in the cake mix, resulting in a perfectly risen, fluffy muffin.