Jumbo Raspberry Chocolate Chip Muffins.

Super-moist muffins using a couple tricks to make them extra tall and taste like your favorite bakery-style muffins!

Jumbo Raspberry Chocolate Chip Muffins | sallysbakingaddiction.com

Let me tell ya this:  if the baked good has raspberries and chocolate in it, it’s pretty much a guarantee that I’ll love it.

Last weekend, I made Kevin and I a little treat for breakfast. We weren’t in the mood for cereal or yogurt, so I whipped up a muffin that is big, bold, and beautiful.  None of those teeny tiny little two-bite muffins. You know, the kind that leave you starving right after?  No, I made bakery-style muffins that are large and in charge.  Full of fresh raspberries and chocolate chips. Dark chocolate chips to be exact.

The 6 jumbo muffins didn’t last long in this apartment.  Not even 2 days before they were gobbled up.

Jumbo Raspberry Chocolate Chip Muffins | sallysbakingaddiction.com

Jumbo Raspberry Chocolate Chip Muffins | sallysbakingaddiction.com

This recipe is made from my master muffin batter.  The batter that makes my Bakery-Style Chocolate Chip Muffins and my Jumbo Sparkling Blueberry Muffins.  It’s a standard muffin recipe, thrown together in minutes, and requires no mixer.   Making them is simple: combine your dry ingredients, combine your wet ingredients, and mix the two together.  Something helpful to remember when making muffins or quickbreads:  mix the wet ingredients as much as you like, mix the dry ingredients as much as you like but when you combine the two together, only mix until they combine. If you overmix the wet with the dry, your muffins will be heavy, tough, and hard.

This easy muffin batter goes a step further than your typical recipe.  I use plenty of leavener to make the muffins rise nice and tall, keeping in mind that too much leavener will leave a chemical/bitter taste. 4 teaspoons of baking powder is the magic amount to give these muffins their overflowing tops and they are anything but bitter.

I use oil as the fat in this recipe, which leaves the muffins extra moist.  Oil is what will give your muffin their tender, melt-in-your-mouth centers.  Butter is a fat typically used in muffin recipes, but I use oil in this master batter because it leaves the muffins much more moist.  Since there is so much chocolate and juicy raspberries in each bite, you won’t really miss the taste of butter.  Feel free to use melted coconut oil instead of the canola oil.  One thing to note: I do not suggest using a lower fat option in today’s recipe.  See herehere, and here for healthy muffin options.

The trick to baking these muffins so tall?  It’s something I do with most of my muffin recipes.  Here’s my secret:  Fill your muffin pans all the way to the top.  If using a giant muffin tin, this batter will fill 6 large tins to the brim.  I’ve talked about the importance of high filling in my post for sky-high muffin tops. This trick only works if you set the initial oven temperature high, then lower it as the muffins bake. Bake these muffins for 5 minutes at 425F degrees, then about 25 minutes at 375F degrees.  Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust.  That is why you fill the muffin pans to the top with the batter prior to baking.

Look how tall they are using that trick!

Jumbo Raspberry Chocolate Chip Muffins | sallysbakingaddiction.com

The tops of these muffins are my favorite part.  I sprinkle a bit of coarse sugar on top of the muffins before they go into the oven. This step is completely optional, but I loved the extra sparkle/bling it leaves, as well as the taste and texture.  It gives the muffins an extra touch of sweetness and leaves the muffin tops slightly crunchy, which is an amazing contrast to the soft muffin centers inside.

I found these coarse sugar sprinkles in the baking aisle of my local grocery store.  You could also use Sugar in the Raw, or any coarse sugar you may find. {please note this photo was taken with my blueberry muffin variety.}

Coarse sugar for sprinkling onto muffins

There is no shortage of raspberries in these muffins either.  I wanted a ton of raspberries in every single bite, so I used the maximum amount I could get away with.  The juicy bursts of raspberries combined with the dark melty chocolate – oh goodness.  No wonder these giant muffins disappeared within 48 hours. I told you love chocolate and raspberries together!  Tart, sweet, and decadent all in one bite.

Be sure to use fresh raspberries in this muffin recipe. I found that there was much less raspberry juice-leakage in the batter compared to using frozen raspberries.  Even without thawing your frozen raspberries, they still release juices and could stain your batter.  Your muffins would certainly still be delicious with frozen raspberries, but the batter may have pink streaks.  Not a bad thing, right?!

These bakery-style, incredibly easy muffins are certainly hard to resist and I know they will become a new favorite in your kitchen too.  Put away the cereal, don’t toast that bagel, make these instead and thank me later! 😉

Jumbo Raspberry Chocolate Chip Muffins | sallysbakingaddiction.com

*make sure to read above for details and rationale for baking temperatures, quantities of ingredients, temperature of ingredients, and amount of ingredients.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Jumbo Raspberry Chocolate Chip Muffins

This recipe is written to make 6 jumbo muffins. For 15-16 standard muffins or 30 mini muffins, see notes at the bottom of the recipe. Baking times differ.


  • 3 cups (375 grams) all-purpose flour (very careful not to overmeasure)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • ¾ cup (150 grams) granulated sugar
  • ¼ cup (50 grams) light brown sugar
  • 1 cup (240 ml) milk, at room temperature (I prefer buttermilk)
  • ½ cup (120 ml) canola/vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 2/3 cup (120 grams) dark chocolate chips, (or semi-sweet)
  • 1 and ¼ cup (215 grams) fresh raspberries*
  • coarse sugar


Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.

In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.

In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then *very gently to avoid them from leaking their color,* fold in the raspberries.

Spoon batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.

Recipe Notes:

*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

*I strongly recommend using fresh raspberries. If you need to use frozen raspberries, do not thaw them and know that they will inevitably leak their color into the batter.

*Why the initial high temperature? See my sky-high muffin tricks for more detail.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.



PS: I never have a problem getting out of bed if chocolate is for breakfast!


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  1. Hi Sally!
    I pulled out all the ingredients and I made your DIY buttermilk, and I reached for the baking powder and discovered that I only have a teaspoon or so left. Can I use baking soda? If so, how much? Thank you so much… I read your “Baking Powder vs Baking Soda” post, but I still don’t know how much to use! 

    • Would definitely require some testing because I’ve never tried these with BS. I would maybe use 1 teaspoon? Let me know how they turn out.

      • I ended up running over to a neighbor’s to borrow some baking powder! They turned out great, thank you so much for your help!

  2. Hi Sally–these look amazing! So, for a standard 12 muffin pan, how long is the baking time and what temperature to start and end with?

    Thanks. Marale

    • Hi Marale– see recipe notes.

      • Sally–I did but, unless I missed something, it doesn’t specify the time and temperature for 12 muffin pan–only for “*For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.”

  3. I used coconut flour and they didn’t rise or bind at all. Big mess and tons of wasted ingredients. Do you think it was the flour?

  4. I just pulled these out of the oven and they look and smell wonderful! I halved the recipe, used gluten free all-purpose flour and red and white sparkling sugar on top (it’s close enough to Christmas, right?! 🙂  But when I was mixing the dry ingredients, I accidentally put the white sugar and a tbsp of the brown sugar in with the rest of dry ingredients.. So I only had one tbsp of brown sugar to combine with the egg, vanilla, and buttermilk. Hahah.. They still look beautiful though. With the amount of batter that came from the halved recipe, I made six standard size muffins (: I like BIG muffins) In the six empty muffin tins (three on each side) I put two tbsp of water each. Anyway lol  thank you for the great recipe!

    • I just wanted to add: I just ate one (I couldn’t wait :() and it was DELICIOUS! To any gluten free people, this worked well with gluten free ingredients. Also, I love the crunchy tops of these and all muffins. To keep them crunchy, I skip the airtight container and instead, I keep them on the kitchen counter and put a clean, dry kitchen towel on top, covering them. It works well, then I just pop them in the oven for a few minutes to heat them up. Anyway, again, thanks for the awesome recipe!

  5. I don’t often take the time to comment, but these are the best muffins I have ever made.  I do a lot of baking, and this recipe gets a five star rating in my book.  I used buttermilk and for the chocolate, I chopped a 3.5 oz bar of Ghiradelli Intense Dark Raspberry radiance.  To die for!!
    I use these high quality chocolate bars and squares whenever possible, and was lucky enough to find a dozen of these for .50 each.
    Thanks again.

  6. These look amazing! I just did a blog post for white chocolate and raspberry muffins as well so feel free to check it out at http://sedakaraman.blogspot.co.uk/2016/06/white-chocolate-and-raspberry-muffins.html Thanks xx

  7. The jumbo raspberry chocolate muffins came out very well. I decided not to mix the berries into batter, but layered them( about 5 ) into middle of muffin instead! That kept them intact, and chocolate chips got mixed evenly throughout the moist centers. They rose nicely also!  Great recipe!  Thanks!!!

  8. I made these yesterday and subbed in blackberry and blueberries (didn’t have any raspberries) and used unsweetened vanilla almond milk instead of the suggested buttermilk. They were absolutely divine. Can’t wait to make them again!

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