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. 

More muffins to make:


Jumbo Raspberry Chocolate Chip Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 6 jumbo muffins
  • Category: Muffins
  • Method: Breakfast
  • Cuisine: American


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


  • 3 cups (375 grams) all-purpose flour (spoon & leveled)
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 1/4 cup (50 grams) light brown sugar
  • 1 cup (240 ml) milk, at room temperature (I prefer buttermilk)
  • 1/2 cup (120 ml) canola/vegetable oil (or melted coconut oil)
  • 1 teaspoon pure vanilla extract
  • 2/3 cup (120 grams) dark chocolate chips (or semi-sweet)
  • 1 and 1/4 cup (215 grams) fresh raspberries*
  • coarse sugar


  1. Preheat oven to 425°F (218°C). Spray jumbo muffin pan with non-stick spray. Set aside.
  2. 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.
  3. 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.
  4. Spoon batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425°F (218°C) for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375°F (191°C) 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.


  1. Raspberries: 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.
  2. Tall Muffin Tops: Why the initial high temperature? See my sky-high muffin tricks for more detail.
  3. Regular Size Muffins: For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425°F (218°C) and 13-14 minutes at 375°F (191°C).
  4. Mini Muffins: For 30 mini muffins, bake for 11-12 minutes at 375°F (191°C) the entire time.

Keywords: raspberry chocolate chip muffins


Comments are closed.

  1. 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!

  2. 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

  3. 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!!!

  4. Sally,

    Can you freeze these muffins?  I thought I read somewhere that you can but now I’m not finding it.    

  5. I would like to use this recipe to make 1 giant muffin as a birthday cake (similar to a giant cupcake) any suggestions on the length of time to cook and what temperature please?

  6. I am an experienced baker. THESE ARE some of the best muffins I have ever made. DEFINATELY a recipe you will love…..certainly going in my favorites pile….follow exact….perfection!

  7. hii sally I tried your recipe of raspberry chocolate muffins..they turned out amazing..was a little bit dry and despite of reading your instructions i did try not to over fold the ingredients but i had too 
    but it seems perfect overall and i was thinking of drizzling a little of sugar syrup on top of each muffin to moist it..thanks for all the tips and tricks I just love reading your texts.. hv learned a lot and i bake too for a small business to start with..thanks very much…if need to know more tips and tricks please email me..open to learn anything when comes yo baking…

  8. The dough was very thick and sticky and I could not fold in the raspberry (I ended up layering it).  My muffins turned out to taste like a spongy cake and the surface was a bit crunchy so I had to add some glace.  They tasted good, except that the part without raspberries was drier than other parts.  
    I double checked the ingredients and instructions and don’t think I did anything wrong?  Are the muffins supposed to be moist and dense?

  9. These are my favorite muffins of all time! I make them often, and now that I have a raspberry patch that’s going crazy, I can make them even more often!!! Thank you!!!!

  10. Hello love,

    I am so excited about this recipe! I have already made it once & love how tall the muffins came out! I am wondering if you think the base of this recipe could be used to make Chai muffins?
    I am not sure if they will come out dry because there is no fruit in the batter to moisten them. Any thoughts in regard?


  11. Made those twice already, they are soooo good! The second time I put white chocolate chips instead of the dark ones. You can taste the raspberries instead of the chocolate…. Perfect when you use fresh berries 🙂 Thanks for the recipe!

  12. Thank you such for posting this recipe. These are F A B U L O U S ! I love the kick you get from the tartness of the raspberries and then the pop of sweetness from the chocolate. …absolutely divine!!!!

  13. Hi! I’m making these for breakfast tomorrow and will not be adding the chocolate. Will I still miss the butter? Can I use part butter part oil? Can I add more raspberries?
    Thanks! Can’t wait!! Neither can my husband.

    1. Hi Mari. You can use half melted butter and half oil, though I fear the muffins won’t be as moist. Adding more raspberries is perfectly OK if you are skipping the chocolate chips. Hope you both enjoy!

  14. I followed the recipe as written and the flavors are so good. It just seems like the cook time is off for my oven. After 20 minutes at 375, they were over baked (although my husband liked them that way!). For my next attempt, would you recommend even a shorter time at 375 degrees or lowering from 425 to 350? The reviews are so wonderful that I just want to perfect this recipe!
    Thanks very much.

      1. I followed your suggestion (350 for 25 minutes after the 425 setting) and PERFECTION! Thank you for this delicious recipe.

  15. Thanks for a great recipe! Made with gluten free flour. I added sour cream as you suggest in the chocolate chip muffins recipe. Sooo tasty (reduced sugar and chocolate chips to make it more acceptable for my eating plan, still they are very tasty, moist and rose beautifully).

  16. Best recipe ever. I used coconut oil and it smelt amazing with the chocolate and raspberries. Thanks, no more cafe muffins – I make them at home!

  17. I’ve been making your muffins in the extra large tins and they are perfect! Now I would like to make them in the mini tins and you recommend baking them at 375 degrees for the entire time. Should I still fill the cups to the tops, and will they still do the dramatic rise when baking the large size at 425? Thank you!

    1. Hi Debora, I’m so happy you enjoy these! For the mini muffins yes you can still fill them all the way up and they will rise quite a bit while keeping the temperature at 375 the entire time. Enjoy!

      1. Hi Sally,
        I made your recipe with quartered frozen dark cherries and white chocolate rather than raspberries and dark chocolate. I followed the rest of the recipe and baked them in the mini muffin tin which only holds 24 muffins at 375 but it took at least 4 minutes longer and they never browned on top, although they are baked inside. The rest of the batter went into 4 regular size muffins which I baked at the 425/375 temps as directed. They browned beautifully. I haven’t eaten the regular sized muffins yet but the mini muffins are very good. Do you have any suggestions for browning the tops or should I just have baked them a couple of minutes longer? Thank you!

      2. Hi Debora! A couple minutes longer should have been fine– or maybe the pan was too far from the top of the oven. Mini muffins aren’t very tall so they simply could have been too far from the heat element to get a nice brown edge.

  18. Hello, I made these muffins for my daughter when I visit her in college. They were beautiful and delicious. I made another batch using the following substitutions for the dark chocolate, oil, and raspberries – coconut oil, coconut shreds, blackberries, and white chocolate. I added a bit of melted butter and coconut protein powder in as well. They were delicious. Thank you for this great recipe!

  19. Yumm..
    I just made these, I added some spelt flour – only a small amount and they have come out wonderfully.. Thanks x

  20. Does it matter what type of milk is used? I only have skim at home but will purchase a different kind if it will change the outcome drastically.

  21. They were really good! I made twelve normal sized muffins using this recipe. I baked them for 5 minutes at 425, then an additional 14 minutes at 375. In the future, I will bake them for an additional 12 minutes rather than 14- they were a little dry and I should’ve started checking them sooner. I used nonflavored oatmilk instead of regular milk and they still came out great! Just a tad dry. Still good cut in half warmed up with butter 🙂

    1. Hi Shaima, you can use any milk, dairy or nondairy, but the lower fat milk or nondairy milk you use, the drier the muffins may taste.

  22. Hi Sally! I just made these muffins and they turned out absolutely delicious! I just used a standard 12 cup tin but was wondering if there is a difference between cupcake and muffin tins? I’m thinking about investing in a jumbo muffin tin anyway as I kept catching myself grabbing for a second muffin because just one wasn’t enough!

    1. Hi Melissa, I’m so glad you enjoyed these muffins! A standard muffin pan and standard cupcake pan are the same thing 🙂 A jumbo pan would be a fun addition to your collection.

  23. Knockout muffins! I swapped the sugars for Xylitol and coconut sugar and used white spelt, and followed all your other instructions to the letter, and they were an absolute triumph: our whole family’s new favourite breakfast 🙂

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally