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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197 Responses to “Jumbo Raspberry Chocolate Chip Muffins.”

  1. #
    Hayley @ The Domestic Rebelposted June 13, 2013 at 3:18 pm

    Chocolate and raspberry — easily one of my favorite combinations ever! Nothing beats fresh raspberries for me. Hands-down my favorite! And as a kid I used to beg my mom to buy muffins from the grocery store, not because I loved them so much, but because I was obsessed with the fact that they sprinkled the tops with coarse sugar prior to baking. Nothing is more satisfying than ripping off the puffy muffin top studded with sprinkles and sugar. Amazing!!


    • Sallyreplied on June 13th, 2013 at 8:06 pm

      Yes! I did the same thing to my mom at the grocery store. I would always pick the sparkliest with the most sugar! 😉


  2. #
    Bakingyummiesposted June 14, 2013 at 3:33 am

    Hi Sally,
    I’ve just come across your blog and I’m cursing myself for not having seen it earlier. Your recipes look so amazing and they have all the ingredients that I love dearly (I think most of us do) chocolate, berries, Nutella….Wow! It’s been close to 2 years that I started surfing baking blogs but even today when I see photos like these I feel like jumping with joy in anticipation of baking and eating such yummy desserts!


    • Sallyreplied on June 14th, 2013 at 6:20 am

      Thank you so much! I’m glad you are a new follower – it sounds like you love baking and sweet recipes as much as I do. Thanks for the sweet compliment!


  3. #
    Sharon B.posted June 14, 2013 at 12:00 pm

    Hi Sally,

    I stumbled across this recipe earlier in the week and pinned it. Well I made the muffins this morning, with blueberries instead of raspberries. They are “out of this world” delicious! Thank you for posting an amazing recipe! I will be making them often! Now I’m off to finish my muffin!


    • Sallyreplied on June 14th, 2013 at 2:15 pm

      Hi Sharon! That is so great to hear – thank you for reporting back about them! Glad you love them. Enjoy!


  4. #
    Nicoleposted June 15, 2013 at 5:42 pm

    Love these! The raspberry and dark chocolate combination sounds divine. Do you think it would be okay to make the batter the night before and let it rest in the refrigerator before baking?


    • Sallyreplied on June 16th, 2013 at 8:38 am

      No, the batter must be baked right away. The batter takes about 6 minutes to throw together, so it shouldn’t be too bad to make the morning of.


  5. #
    Ricardoposted June 16, 2013 at 1:24 pm

    Ok so, I tried your recipe today! I thought that they would be perfect for breakfast on Father’s day. As I write this im waiting for the second tray to come out of the oven, and I have to say: THANK YOU. I mean, seriously, I feel so happy to at last have a realiable, delicious and perfect recipe for sky high muffins.

    You’re amazing.

    Sending you my love all the way from Mexico!


    • Sallyreplied on June 16th, 2013 at 5:01 pm

      So glad you loved these Ricardo! And yes – sky high is definitely how I would describe them!


  6. #
    Lisaposted June 16, 2013 at 8:27 pm

    these are now in the oven and if there’s any indication of the taste of these by the batter; I am in SO much trouble! The house is already smelling awesome.


    • Sallyreplied on June 16th, 2013 at 8:48 pm

      Hi Lisa! I hope you enjoy them. :)


    • Sallyreplied on June 17th, 2013 at 6:24 am

      Hope you love them, Lisa!


  7. #
    Monique @ Ambitious Kitchenposted June 16, 2013 at 9:58 pm

    Love the tip on the sky-high muffins. Raspberry and chocolate is one of my favorite combos evaaaaa.


  8. #
    Laura Dembowskiposted June 17, 2013 at 9:52 pm

    I love huge muffins like these, Sally! Coarse sugar on top is the icing on the muffin 😉


  9. #
    Alexis @ deliciousfoodideas.netposted June 18, 2013 at 3:31 am

    These look AMAZING! Thanks for the tip on the muffin tops. I have always wondered how to get my muffin tops similar to the ones in the shops. Would love to try this with white chocolate! I love berry and white chocolate muffins!


    • Sallyreplied on June 18th, 2013 at 10:11 am

      White chocolate and berry – so good together! I have to try it too. Thanks Alexis!


  10. #
    Nutmeg Nannyposted June 18, 2013 at 10:57 pm

    Oh my! These have my name written all over them :) they look so delicious!


  11. #
    Carolposted June 19, 2013 at 12:36 pm

    Sally,I should say I’m a big fan of your muffin recipes. I’ve tried the blueberry and the chocolate chip bakery style muffins and they turned out great. Now guess I’m gonna try this one too. Rasberry and choclates!! Sounds delicious!!
    Can I substitute oil with butter. If so what would be the quantity of butter?


    • Sallyreplied on June 19th, 2013 at 6:21 pm

      You may use 1/2 stick melted butter instead of oil – the muffins may not be as moist though. Glad you love this recipe!


  12. #
    lunchboxgalposted June 29, 2013 at 2:15 pm

    These look super! Is it possible for me to use any whole wheat flour?


    • Sallyreplied on June 29th, 2013 at 2:45 pm

      The muffin’s texture may be tough and hard, so I don’t suggest it. If you do – maybe only 1/2 cup or so.


  13. #
    June Sandersposted July 3, 2013 at 4:52 pm

    Heavenly perfection. It seems like we can feel a piece of heaven in every bite. I like the way you presented it with the sparkling sugar. It is so attractive to the eyes.


    • Sallyreplied on July 3rd, 2013 at 7:08 pm

      So glad you enjoy them. Thanks June!


  14. #
    Anneposted July 8, 2013 at 2:49 pm

    I made these this weekend and I loved them. So did everyone else! Thank you I will so make these again. I’ve done the chocolate chip and they were great. My next to try is the blueberry!


    • Sallyreplied on July 8th, 2013 at 4:02 pm

      Love those blueberry muffins. And I’m glad these were a hit!


  15. #
    Florenceposted July 14, 2013 at 3:54 pm

    Just made these and they look great! Thanks for the recipe!


    • Sallyreplied on July 14th, 2013 at 5:19 pm

      Glad you enjoyed them, Florence!


  16. #
    Laurieposted July 19, 2013 at 8:52 pm

    How did you discover that baking at a high temp at first gives you tall muffins? I’m just curious what the thought process was behind that discovery. I’m clueless when it comes to baking (and cooking 0.0). Also, can you use strawberries instead of raspberries?


  17. #
    Ann in PAposted July 20, 2013 at 11:38 am

    Made these and they were delish! Made them again this morning, changing up the mix to blueberries and white chocolate chunks. Think I liked them even more, if that is possible! These muffins bake up huge!


    • Sallyreplied on July 20th, 2013 at 4:46 pm

      I have to try the blueberry with white chocolate! Yum!


  18. #
    Heatherposted July 24, 2013 at 11:22 pm

    I made these last night and took them for “Food Day” at work today. Everyone just raved at how delicious they were! I even had a few ask for “my” recipe. I told them it was from this new amazing blog I follow! :) And of course, pointed them in the right direction! :)


    • Sallyreplied on July 25th, 2013 at 1:04 pm

      Heather! So glad you enjoyed these muffins and that everyone else did too! They are always such a huge hit when I make them. Thanks for showing them my website too!


  19. #
    Shashi @ http://runninsrilankan.composted July 25, 2013 at 10:21 am

    Oh My! Oh Me! Oh me oh my!
    These leave me speechless – and hungry!
    Beautiful pictures


    • Sallyreplied on July 25th, 2013 at 12:44 pm

      Thanks Shashi! I hope you get to try them sometime.


  20. #
    Ashleyposted July 31, 2013 at 10:34 pm

    I absolutely LOVE your raspberry chocolate muffin recipe! I made them for a birthday brunch and they were such a hit! I posted my gathering on my blog and linked up you recipe! Let me know if that’s ok :) http://ashleyvinyard.wordpress.com/2013/07/31/happy-birthday-alena/


    • Sallyreplied on August 1st, 2013 at 9:57 am

      Thanks Ashley! I am so happy you enjoyed them.


  21. #
    Linda H.posted August 14, 2013 at 4:38 pm

    These look great. Instead of making Jumbo Raspbery Chocolate Chip Muffins, I think I will make Jumbo Blackberry Chocolate Chip Muffins since we have an over-abundance of blackberries in our garden this year.

    Thanks for sharing the recipe.


    • Sallyreplied on August 14th, 2013 at 6:09 pm

      That sounds delicious Linda! I love blackberries in muffins. Enjoy!


  22. #
    Desiree - Dishing with Desposted August 14, 2013 at 4:47 pm

    This recipe has intrigued me for a while, and I was on the hunt for a lemon raspberry muffin recipe – I think I’m going to use your recipe and omit the chocolate chips & add in a teaspoon of lemon extract & some grated lemon peel! Yum!


    • Sallyreplied on August 14th, 2013 at 6:08 pm

      That is a great idea Desiree! Let me know how you like them because I would love to try them that way!


      • Desiree - Dishing with Desreplied on August 16th, 2013 at 11:48 am

        Sally – they turned out so good!! I made them last night – I omitted the cinnamon, vanilla & chocolate chips, and added a teaspoon of lemon extract & a teaspoon of lemon zest. I would have preferred that they were more lemony, so I ‘d add another 1/2 teaspoon of lemon extract next time or some fresh lemon juice. Otherwise I followed all of the rest of the directions to a T. Thanks for the tip on the 2 different cooking temps – my muffins looked like something from a high-end coffee shop!!

        • Sallyreplied on August 16th, 2013 at 11:54 am

          Desiree, that’s great! I appreciate you reporting back. I can’t wait to try these with some lemon next time!

  23. #
    Rachel Lynnposted September 15, 2013 at 9:45 pm

    Hey! I’ve just realized that your recipes for muffins with this “master batter” have one difference… this one uses 3/4 cup light brown sugar and 1/4 cup regular sugar, and others you’ve posted use just 1 cup plain sugar. Is there a reason for the change? And which do you like better? I’ve made both and can’t decide! 😀 soooooo good!


    • Sallyreplied on September 16th, 2013 at 10:21 am

      Hey Rachel! Actually, this muffin recipe only calls for 1/4 cup of brown sugar and 3/4 of reg. sugar. I added a touch of brown sugar to these for extra moisture. But it really didn’t make too much a difference in comparison. Feel free to use 1 whole cup of reg sugar instead.


      • Rachel Lynnreplied on September 16th, 2013 at 9:16 pm

        Haha, sorry that’s what I meant. I figured that was why, but I couldn’t really tell either so I was just wondering if it usually made a big difference and if I was just crazy or something. XD Thanks! This is definitely becoming my “master batter!”

  24. #
    Kimposted September 19, 2013 at 3:27 pm

    Sally, Thank you so much for your blog! Every time I make one of your recipes, I get so many compliments. My four daughters now say, “Is this a Sally recipe?” whenever I make cookies or cupackes or whatever. They LOVE you! The last time I made this muffin recipe, there were instructions for how to adjust the bake time for mini muffin pans, and now I don’t see that anywhere. I remember that it was supposed to stay at the same temperature, but can you remind me of the baking time? Thanks so much, and keep up the amazing work! I love every recipe I have tried!


    • Sallyreplied on September 19th, 2013 at 3:47 pm

      Hi Kim! Oh goodness. I knew I had the mini muffin baking time written in here somewhere! I have no clue where it ran off to. Ok, I updated the recipe to include it at the bottom in italics. :)

      I am so glad that you love my recipes and my blog, Kim. And that your daughters do too! That made my afternoon. Thank you very much!


      • Kimreplied on September 19th, 2013 at 4:23 pm

        Wow, that was fast! Thanks again!

  25. #
    Rebeccaposted October 3, 2013 at 1:55 am

    yes, so I just made these at 10pm tonight. Not such a good idea as I will not be able to eat them until tomorrow morning and the teasing scents of chocolate, raspberry, and brown sugar keep passing by me. Now I have a rather unusual dilemma. The muffins have ballooned up so wonderfully that they have now dwarfed my coffee cup. Must find a behemothed sized ceramic container in which to hold my coffee. I have a bowl in mind. Thank you for the recipe and I will be more thankful tomorrow morning when I am overindulging.


    • Sallyreplied on October 3rd, 2013 at 9:11 am

      Hi Rebecca! I hope you love the muffins this morning. I make these quite often, they’re a favorite!


      • Rebeccareplied on October 3rd, 2013 at 10:54 am

        Mornin Sally. My daughters and I just enjoyed a blissful five minutes of these muffins. Forgot to mention that I added vanilla protein powder and ground flax meal as I have athletes/overly active kiddos here. Increased the oil & milk by about 1/4 cup each. Very yummy, and filling.

        • Sallyreplied on October 3rd, 2013 at 5:00 pm

          Your version sounds wonderful. Thanks Rebecca!

  26. #
    Laurenposted October 12, 2013 at 6:26 pm

    I have made these muffins twice now and they are perfect. I love raspberries and chocolate together so it’s like you made this recipe for me to find. Thanks for the great muffins and baking tips.


    • Sallyreplied on October 13th, 2013 at 8:52 pm

      Lauren, so glad you made (and loved) these muffins. They’re a favorite for sure!


  27. #
    Lavanya Vijayposted December 11, 2013 at 10:20 pm

    Dear Sally,

    Been baking lot of muffins and I tried this Raspberry choco chip breakfast muffins. It came out so well, so moist and tasty, my baby gal gulped one muffin jus now :)
    I will be serving these muffins for tomorrow’s breakfast with hot coffee. Pretty excited and u r a great inspiration for me. Thanks to u.
    This is my first baby step towards baking and will start with ur cupcakes next :)


    • Sallyreplied on December 12th, 2013 at 7:43 am

      THanks Lavanya, that’s so nice to hear! These muffins will always be a favorite. They go very well with coffee. Enjoy your breakfast today! Let me know what cupcakes you try.


  28. #
    Jill Tposted January 10, 2014 at 4:29 pm

    Just made this but I used white chocolate and added walnuts. They are amazing!! Can’t wait to try more recipies!


  29. #
    Abbieposted February 22, 2014 at 1:55 pm

    Made these muffins and they are delicious! Instead of vanilla extract I used almond extract – I think it goes well with berries. What a wonderful combination- dark chocolate/raspberries! I used Ghiradelli Bittersweet Chips. Next time I think I will either use mini chips or chopped dark chocolate to let the berries be the star. You master muffin recipe is just perfect and definitely yields perfectly high-domed muffins. My pans are standard size and it worked beautifully. I also made the Bakery-Style Chocolate Chip recipe using 50/50 semisweet chips and mini semisweet chips. I had never understood the allure of a chocolate chip muffin until I made these recipes! Next time I think I’ll used melted coconut oil & replace about 1/3 cup sugar with light brown sugar or coconut palm sugar in the bakery style-chocolate chip muffins. Can’t wait to make the Blueberry muffins. thanks for these wonderful recipes and the gorgeous step by step photos.


    • Sallyreplied on February 23rd, 2014 at 10:45 am

      I’m so happy you loved these muffins, Abbie! Thank you for taking the time to report back, too.


  30. #
    shiveshposted April 15, 2014 at 1:58 pm

    Hi! I am from India! I got raspberries from Switzerland and really wanted to make good use of them, and I am glad I found this amazing recipe! You are a genius! These muffins were heavenly! It’s amazing how you have developed this recipe that is so easy and yields miffins that are not only super yummy but also very gorgeous! I can’t wait to try your blue berry muffins as well! Thank you so much :) you made my day a very happy day!


  31. #
    Bridgetposted May 11, 2014 at 10:22 pm

    I made these muffins, but didn’t have the coarse sugar for sprinkling just before baking. I made one batch, and they looked beautiful, but were a little bland. So for the second batch, I sprinkled them with just plain old regular sugar. They were much better! I’m guessing that the coarse sugar really would have made them perfect, and the next time I make these, I’ll be sure to have it on-hand!


  32. #
    Beatrizposted May 26, 2014 at 11:16 am

    Hey, I just made these, and let me tell you that they are super super yummy! I found the recipe on pinterest and by the way, I love your blog :) have a nice day!


  33. #
    Neza Vinklerposted June 26, 2014 at 3:12 pm

    Hey Sally!!
    I am totally in love with these muffins! They are so yummy!! I can’t wait to try more recepies from you!! I love baking, it is my passion! I Wish I could meet you one day! Greetings frOm across the ocean, from Slovenia!

    Love, Neža :)


  34. #
    Saloméposted June 27, 2014 at 1:32 pm

    I have made this recipe for zillion times and absolutely love it, just perfect


  35. #
    Rebeccaposted July 1, 2014 at 9:01 am

    By far the best muffins I’ve made. The texture was perfect. Tasted like something from a good bakery. I followed the recipe almost exactly. I used coconut oil, whole milk + 1tbsp lemon juice, mini chocolate chips & frozen black raspberries from the garden. I will definitely be making these again and again. This recipe made 8 very large muffins in my pan and the cooking time was perfect as directed. Thanks!


  36. #
    Deniseposted July 22, 2014 at 9:34 pm

    These look so delicious! Do you think it would work out right baking them as a bead instead of as muffins?


  37. #
    Hayleyposted July 30, 2014 at 4:43 pm

    New favourite muffin recipe! I love how when freshly baked, the raspberries & chocolate chips are slightly melted (plus chocolate & raspberries together!!!! sweetness from the chocolate, tartness from the berries. LOVE). I made them into regular sized muffins and got six TALL (tall! tall! tall!) moist muffins. I’m in love!!!! Thank you Sally!!!


  38. #
    Arlene Steinbergposted August 9, 2014 at 4:39 pm

    I have a muffin pan with 12 muffins. How much time should I use for the baking?


  39. #
    Gillianeposted August 12, 2014 at 8:45 pm

    Made these today as mini muffins. Delicious! Thanks for another great recipe!


  40. #
    Charlotteposted August 18, 2014 at 9:38 am

    Thanks so much for this! What wonderful tips. I think this is one of the clearest, most helpful baking explanations I’ve seen online. I’m a pretty decent cookie and bread maker but my muffins have always been so so. I think you just helped me change that!


    • Sallyreplied on August 18th, 2014 at 7:52 pm

      Thanks so much Charlotte, I really appreciate the comment on how I explain my recipes. So glad you love these muffins!


  41. #
    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!


  42. #
    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!


  43. #
    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!


  44. #
    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?


  45. #
    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.


  46. #
    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?


  47. #
    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!


  48. #
    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?


  49. #
    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.


  50. #
    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.


  51. #
    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.


  52. #
    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)


  53. #
    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 :)


  54. #
    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!


  55. #
    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.


  56. #
    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.


  57. #
    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.


  58. #
    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 ! 


  59. #
    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!


  60. #
    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!


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