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

Print Recipe

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.

Additional 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.

© 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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206 Responses to “Jumbo Raspberry Chocolate Chip Muffins.”

  1. #
    Rabbiaposted August 28, 2014 at 6:46 pm

    Hi Sally,
    They look superb !!!! Do u think I can try same recipe with white chocolate or do I need to reduce sugar as I find white chocolate sweeter than normal one ? Thanks


    • Sallyreplied on August 29th, 2014 at 8:14 am

      White chocolate chips will be just fine in these muffins. You may slightly reduce the sugar if you see fit. Enjoy!


  2. #
    Darleneposted September 28, 2014 at 6:18 pm

    Not sure what I did wrong. Made standard size muffins and used the lower temperature and reduced time. The bottoms were completely burnt! May try again but fresh raspberries are expensive here!


  3. #
    Ellaposted October 8, 2014 at 12:51 am

    Great recipe! I just tried it now, but exchanged the choc bits for white ones, and added a crunchy crumble topping with a light drizzle of glazing over the top…mmm, Delish! Very moist etc, thankyou v much!


  4. #
    Hadassahposted November 8, 2014 at 2:02 am

    Hey Sally,
    I was thinking about cutting the raspberries in half instead of having whole raspberries in the muffin. What do you think?


  5. #
    Ian Lapworthposted December 9, 2014 at 7:34 am

    Greetings from the UK!
    Just tried this recipe….and WOW! This has to be the best raspberry and chocolate muffin recipe I’ve ever seen. I tweaked it a little….used white choc chips instead and 3 medium eggs (as that’s all I’d got!) It csuperut extremely well, super moist and delicious. I bake for a living and always prefer baking with veg oil rather than butter. Can’t wait to try your other recipes. Many thanks Sally.


  6. #
    Sabaposted January 15, 2015 at 10:26 pm

    Hi Sally,
    Absolutely love your website. I tried these muffins last week and these have to be the most moist muffins i hve baked to date.
    i want to use the same recipe to make a cake. Are any modifications needed?


  7. #
    Emelieposted January 16, 2015 at 5:54 pm

    Lately I’ve been sooo disappointed with all the muffins that I’ve made. They just never turned out the way I wanted them to. They were alright, but not as awesome as I knew they could be and I was getting so tired of it. It was with a groan that I agreed to make a batch when my flatmate requested raspberry/mango/chocolate muffins earlier today. I’ve followed your blog for a while so I’m not sure why I haven’t tried this recipe before. They turned out so, so lovely! I added a few pieces of frozen mango, used white chocolate and cut down on the cinnamon by half.
    My love for muffins have definitely been restored 😀 I don’t normally comment on blogs, but this just made me so happy that I had to. Thanks!


  8. #
    Silviaposted February 27, 2015 at 5:10 am

    Hi Sally
    You are the guru of muffins. Thank you for sharing your tips. Question for you please. If one is wishing to use tulip baking cups for muffins, I noticed that using the standard 12 muffin recipe means the muffins do not stand too tall unless I put more of the filling into 8 to 9 of the muffin cups. How you adjust the recipe to ensure you have enough to have 12 muffins in the end. Look forward to your feedback and thank you kindly. Would be most grateful to hear from you via email.
    Warm regards


    • Sallyreplied on February 27th, 2015 at 5:56 pm

      I’m unsure exactly, Silvia! The cups are a little larger and abler o hold more batter. So maybe double the recipe(s) to get more muffins?


  9. #
    Janineposted March 12, 2015 at 6:02 am

    There is a new muffin in our home. . .Sally’s Shock and Awe Raspberry Chocolate Chip Nut Muffins.

    WOWSER – these are good. I am a self taught baker and have been baking for over two decades, yet I never knew the muffin high top trick. I think it is so sweet that your mom taught you and you so generously shared with us.

    First try and these muffins came out EXACTLY as you described and actually match your pics’. I am so, so , so happy. I love cooking and baking for my family and these muffins definitely say “I extra specially love you.” 😀

    To anyone reading the comments – don’t walk, RUN to your pantry and make these muffins. Mere minutes to prepare and less than 20 minutes to bake [I made regular size – 15 muffins with peaks!!] So worth the effort. [And I made these at 4 am in the morning, half awake, so they would bee hot and fresh for my husband to eat on his long commute to work.]

    Thank you Sally for being so generous in sharing this yummy recipe.


  10. #
    Onniposted March 13, 2015 at 4:41 pm

    I baked these this afternoon and omg they are amazing. Thank you so much for the recipe, and thank you for giving the ingredients in grams as well as cups, I hate having to convert and worrying that I’m making a mistake. I made half of the recipe with white chocolate instead of dark and they are really good too.


  11. #
    Courtneyposted March 23, 2015 at 10:53 am

    Okay, so I did everything wrong and they start still turned out absolutely delicious! My raspberries were mushy and bled all over the mix. I used half dark chocolate and half semi sweet chips because I didn’t have enough of either. I didn’t read that little detail about room temperature milk or eggs so they both went in cold. Haha!! This Recipe is obviously full proof and they are amazingly good.


  12. #
    GPposted April 4, 2015 at 3:00 pm

    Have just made these, they are still in the oven and they are reaching for the sky! Fantastic tops on them and pretty as a picture.

    Hubby wanted blueberry choc muffins so I used chopped milk chocolate and frozen blueberries. (Shop was out of fresh)

    Just a note for those of us in the UK, US egg size categories and ours are a tiny bit different. 2 large US eggs is approx 140g, so 3 medium UK eggs should be just right. (Mine came out at 141g)


  13. #
    Juliaposted May 19, 2015 at 6:20 am

    hi sally. I have found out about your blog some days ago (what a shame :), but somehow I got addicted in a second, and i am keeping on reading it :) So had to bake something yesterday, the choice was this muffin. However I used only 2 teaspoons of baking powder, they grew mega jumbo, so can not imagine how jumbo would they be using all 4 teaspoons. Everyone loved it, including me! Looking forward the next recipe :)


  14. #
    Milena - The Life Harvestposted May 19, 2015 at 4:58 pm

    Hi Sally,

    This is the second time in two weeks I have made this recipe. My family love it. To be honest, I have baked many of your recipes and have never been disappointed. Every recipe has turned out just as promised and this is a credit to your hard work and recipe testing. I admire your dedication to producing a great quality product. I especially love how you teach and explain what each ingredient contributes to and changes the particular textural outcome. I have learnt so much! In this one it was how to get the high rise which I am very happy about! Now I need to get my hands on some of those sugar sprinkles! :) Thanks again! xxx


    • Sallyreplied on May 19th, 2015 at 7:44 pm

      Thank you Milena!


  15. #
    Courtneyposted May 20, 2015 at 12:44 pm

    Hi there,
    I was wondering whether you thought yoghurt would work in place of the buttermilk, only I have an abundance of yoghurt and am trying to use it up. I have made this recipe previously and loved it but I’m not sure how interchanging the yoghurt may affect the recipe
    Thanks for any help,
    Kind regards


    • Sallyreplied on May 22nd, 2015 at 9:36 am

      The muffins will be quite dense without milk– so, I do not suggest subbing yogurt.


  16. #
    Genevaposted June 29, 2015 at 10:01 pm

    Hi Sally
    I love these muffins. They are just the muffins I’ve been looking to make. So beautifully moist and huge!! I was wondering if I could make these chocolate by substituting about 1/4 cup of the flour for cocoa powder? 


    • Sallyreplied on June 30th, 2015 at 8:06 am

      Geneva, cocoa powder dries everything out so if you decided to sub some in for flour, I suggest adding a Tablespoon or two of milk. Preferably buttermilk.


  17. #
    Lisaposted July 17, 2015 at 11:55 am

    Hi Sally, I was just wondering if you can freeze these muffins?  I have tons of raspberries and would love to bulk bake some of these delicious looking muffins.  Thanks.


    • Sallyreplied on July 18th, 2015 at 9:02 am

      Absolutely! Up to 3 months. Thaw overnight in the refrigerator and heat up to your liking in the microwave.


  18. #
    Abbyposted July 25, 2015 at 8:31 am

    I made them it was delicious. I replaced the butter milk with regular milk and add a big spoon of fresh cream it worked out perfectly. Thank you for this perfect recipe ! 


  19. #
    Valentinaposted August 5, 2015 at 9:48 pm

    Thank YOU SALLY for posting this amazing recipe!!! I simply LOVE IT AND NEVER GET TIRED OF IT!! I’ve adapted this version with adding orange juice instead of milk, which tastes delicious too. Whenever I bake this, I get numerous compliments!! This is definitely the ULTIMATE MUFFIN RECIPE!


  20. #
    Seannaposted August 9, 2015 at 1:51 pm

    Hi Sally!

    I’ve been reading your blog for at least a year now and everything looks amazing! I just made these muffins and they are glorious!! 😀  They were so easy for something homemade and I actually achieved those mile high muffin tops! I’m eating one right now and it’s making me very happy :)

    So, thank you for sharing your cooking wonders with the world!


  21. #
    lauraposted September 7, 2015 at 7:36 pm

    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! 


    • Sallyreplied on September 8th, 2015 at 11:26 am

      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.


      • laurareplied on September 10th, 2015 at 1:10 am

        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!

  22. #
    Maraleposted October 21, 2015 at 3:43 pm

    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


    • Sallyreplied on October 21st, 2015 at 4:35 pm

      Hi Marale– see recipe notes.


      • Maralereplied on October 21st, 2015 at 4:37 pm

        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.”

  23. #
    Katposted November 9, 2015 at 9:42 am

    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?


  24. #
    Samanthaposted November 20, 2015 at 12:48 pm

    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!


    • Samanthareplied on November 20th, 2015 at 1:23 pm

      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!


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