These bakery-style jumbo raspberry chocolate chip muffins are massive in both flavor and size. Bursting with plenty of chocolate and raspberries, their centers are moist and soft while the muffin tops are dense and slightly crunchy. You can use a jumbo muffin pan or a regular 12-count muffin pan. See recipe notes.
I originally published this recipe in 2013 and have since added new photos and more success tips. I also made a few changes to the recipe to produce moister and softer muffins. These updates are reflected in the printable recipe below.
When beginner bakers ask me what type of recipe to try first, I always recommend muffins. Muffins are relatively easy and you don’t need to wait for them to cool before digging in. Muffins are quick, muffins are simple, muffins are always loved.
I love light, fluffy, cupcake-style muffins and you can find my base recipe for these cakey muffins in this master muffin recipe post. But let’s not limit ourselves. I also enjoy big bakery style muffins with a tight crumb, moist and dense center, and a tall crunchy muffin top. If the latter sounds more up your alley, you will LOVE this recipe and all of the options in my master bakery style muffin recipe post, which I updated as well.
These Raspberry Chocolate Chip Muffins Are:
- Bakery style jumbo muffins
- Soft and moist in the center with big crunchy tops
- Easyโno mixer required
- Quickโfrom mixing bowl to oven in minutes
- Loaded with chocolate chips & fresh raspberries (just like chocolate chip raspberry banana bread!)
One reader, Erin, commented: “This is by far the best muffin recipe I have ever made at home. Truly a bakery-style muffin. They were light and airy and absolutely delicious. โ โ โ โ โ ”
One reader, Nancy, commented: “My first time making jumbo muffins, and it won’t be my last. This recipe is delicious. I don’t need to search for any other! โ โ โ โ โ ”
Overview: Ingredients To Use & Why
- Flour: We use a lot of flour in this muffin recipe to keep the batter thick and sturdy, as well as to keep the add-ins (chocolate chips, berries) elevated.
- Baking Powder & Baking Soda: A lot of leavener creates a significant rise. I used to use all baking powder, but I recently began adding a touch of baking soda too. In addition to leavening, a little baking soda helps brown the exterior. (The recipe below includes this change!)
- Vanilla Extract & Salt: Use both for flavor.
- Eggs: Eggs add moisture and bind everything together.
- Sour Cream or Plain Yogurt: To keep the muffins extra moist, I began adding a touch of sour cream to this batter and I highly recommend it!
- Sugar: Use granulated sugar to sweeten these muffins.
- Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and flavor.
- Milk: Milk adds plenty of moisture and lightens up the crumb.
- Coarse Sprinkling Sugar: For crunchy, sparkly muffin tops, I always add a sprinkle of coarse sugar. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.
How to Make Bakery Style Jumbo Muffins (4 Tips)
- Thick muffin batter: Thick batter helps ensure the muffins lift UP rather than spread OUT. It also creates a denser muffin instead of a light and cake-y cupcake style muffin.
- Use a jumbo muffin pan: I can’t find a link to the exact jumbo muffin pan I use (it’s about 12 years old), but I swear by USA Pan for other bakeware. A jumbo muffin pan holds 8 ounces of batter. These are big muffins! You can use this pan for jumbo blueberry muffins, too.
- Fill the muffin pans to the very top: Since we’re using an initially high oven temperature trick (explained next), it’s imperative to fill the muffin cups to the very top. You can make this recipe as 6 large muffins (shown), 14-15 standard size muffins, or about 40 mini muffins.
- Bake at an initially high oven temperature: Bake the muffins for 5 minutes in a very hot oven. Then, keeping the muffins in the oven, lower the oven temperature. This initial high oven temperature quickly lifts up the muffin top. Once the temperature is lowered, the centers of the muffins bake. I do this in all my muffin recipes.
More Raspberry Recipes
- Raspberry Cake Filling
- White Chocolate Raspberry Cheesecake Bars
- Chocolate Raspberry Crinkles
- Classic Linzer Cookies
- Dark Chocolate Raspberry Coffee Cake
- Raspberry Streusel Bars
- Chocolate Raspberry Cake
- Raspberry Sweet Rolls
Jumbo Raspberry Chocolate Chip Muffins
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 jumbo muffins or 15 standard muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These are big bakery style muffins filled with juicy raspberries and plenty of chocolate chips. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Ingredients
- 3 cups (375g)ย all-purpose flour (spooned & leveled)
- 3 teaspoonsย baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoonย salt
- 1/3 cupย (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cupย (80ml)ย vegetable oil
- 1 cupย (200g)ย granulated sugar
- 2ย largeย eggs, at room temperature
- 1/3 cupย (80g)ย sour creamย orย yogurt, at room temperature
- 1 cup (240ml)ย milk, at room temperature
- 1 teaspoonย pure vanilla extract
- 3/4 cup (135g) semi-sweet chocolate chips
- 1 and 1/4 cups (170g) fresh or frozen raspberries (do not thaw)
- optional: coarse sugar for sprinkling
Instructions
- Preheat oven to 425ยฐF (218ยฐC). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips, then gently fold in the raspberries. (Gentle to help prevent them from bursting/breaking too much.)
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425ยฐF for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350ยฐF (177ยฐC) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
Notes
- Special Tools (affiliate links): 6-count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula | Coarse Sugar
- Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
- Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.
- Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
- Chocolate Chips: I like to use semi-sweet chocolate chips, but white chocolate, milk chocolate, or dark chocolate chips work as well. You can use chocolate chunks or mini chocolate chips instead.
- Frozen Berries: Frozen raspberries tend to bleed their color. Not a bad thing, but the muffins may be pink. If using frozen berries, add a few minutes onto the 2nd bake time (at 350ยฐF (177ยฐC)).
- Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425ยฐF and 15 minutes at 350ยฐF. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350ยฐF the entire time.
- Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Here is more on why room temperature ingredients are important.
- Original Recipe: This recipe was updated in 2020 since its original publish date in 2013. The muffins are now moister and softer. If you’d like the original recipe, follow above but make these changes to the ingredient list: increase baking powder to 4 teaspoons, add 1/2 teaspoon ground cinnamon, leave out the baking soda, leave out the butter, increase oil to 1/2 cup (120ml), and leave out the sour cream.
Reader Comments and Reviews
Hi Robyn, we’re so glad you enjoy these! For a cranberry orange version, we’d recommend using this recipe for cranberry orange muffins. See recipe Notes there for making a jumbo version. Hope you love them just as much!
These are my go-to muffins since they are easy to make and so full of flavour! They never fail to taste great
This is just one reason you are trusted and followed! I found the recipe and today is going to be muffin day and it is with heartfelt appreciation to you!
Shall post pics later
Love the these as they turn out when using either the recipe as written OR using GF flour, goat yogurt, oat milk and vegan butter. These fit our families needs brilliantly!!
I used white chocolate chips and these were a huge hit at work
The muffins were delicious! I made a second batch to take with us camping.
Wow These are SO good! And so easy!! Will absolutely make again. Thank you for another great recipe!!
We made them for breakfast and they were great, added extra raspberries. Made 8 XL muffins. Thank for the recipe.
These were fantastic and baked up beautifully! Will make again!
Hi! Me and my family are firm fans of this recipe. Itโs gorgeous! So much so, my sister has asked if I can make it into a cake for my nephews first birthdayโฆ any tips on how I can make this transitions?
Thanks
Hi Georgina, we’re so glad these are a favorite! Exact bake time in a cake pan would vary depending on the exact size of your pan. No need to do an initial high burst of heatโthat’s only necessary when using muffin pans. Keep a close eye on it and use a toothpick to test for doneness. This cake pan sizes and conversions guide may also be helpful for you.
Could you substitute white chocolate chips instead? Wondering if it would change consistency. Thank you!
Hi Ilana, yes, you absolutely can! Enjoy!
I have made these wonderful muffins several times. I love your technique for getting the higher rise. I live at 5,000 feet so getting baking to rise can be a problem, every time Iโve made these they have turned out beautifully.
I would like to make these for my sister who is gluten free. Any thoughts on gluten free flour or techniques? Living at high altitude and gluten free is kind of a double whammy when is comes to baking so any ideas would be welcome.
Thanks for a wonderful recipe.
Hi Cindi, we havenโt tested it ourselves so weโre unsure of the results. Many readers have success using 1:1 gluten free flours like Bobโs Red Mill or Cup4Cup in our recipes. Let us know if you give anything a try!