Jumbo Raspberry Chocolate Chip Muffins

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.

jumbo raspberry chocolate chip muffins

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
  • Easy– no mixer required
  • Quick– from mixing bowl to oven in minutes
  • Loaded with chocolate chips & fresh raspberries

 

jumbo raspberry chocolate chip muffins

I’ve had this muffin recipe in my archive for several years. Last year, I decided to improve the recipe by adding more flavor and moisture. This includes replacing some oil with extra melted butter, adding sour cream, and replacing some baking powder with baking soda. They’re adapted from my bakery style chocolate chip muffins and you will love the bright bursts of fresh raspberries in each bite!


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.

raspberry chocolate chip muffin batter in a jumbo muffin pan

raspberry chocolate chip muffins in a jumbo muffin pan

How to Make Bakery Style Jumbo Muffins (4 Tips)

  1. 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.
  2. 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!
  3. 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.
  4. 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.

center of a jumbo raspberry chocolate chip muffin

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raspberry chocolate chip muffins in a jumbo muffin pan

Jumbo Raspberry Chocolate Chip Muffins

  • Author: Sally
  • 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 (375gall-purpose flour (spoon & leveled)
  • 3 teaspoonbaking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup (5 Tablespoons; 80g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (200ggranulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80gsour cream or yogurt, at room temperature
  • 1 cup (240ml) milk, at room temperature
  • 1 teaspoon 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

  1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
  3. 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 rubber 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.)
  4. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) 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.
  5. Allow to cool for 10 minutes in pan before serving.
  6. 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

  1. Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
  2. 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.
  3. 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.
  4. 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.
  5. 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 350°F (177°C)).
  6. 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 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.
  7. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.
  8. 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.

Keywords: raspberry muffins, jumbo muffins, breakfast

center of a jumbo raspberry chocolate chip muffin

117 Comments

  1. Can i use almond milk instead of butter milk?

    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.

    2. Hi Shaima I used unsweetened full fat Koko coconut milk that I use on muesli and they were fine.

  2. 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.

  3. 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 🙂

  4. Hi Sally! The recipe here is a bit different than your Bakery Style Chocolate Chip Muffins. If I wanted to make these without the raspberries and just use chocolate chips, would any adjustments need to be made to make up the moisture /sweetness of the fruit or would you recommend just following the old Chocolate chip muffin recipe? I wasn’t sure if something about the proportions here made these muffins even better and which recipe to follow. Thank you!

    1. Hi Veronica! The muffin batter recipes are actually the same. I first updated the bakery-style chocolate chip muffins last year which inspired me to recreate these as well. The chocolate chip muffins recipe uses extra chocolate chips since there’s no berries. Also, these don’t have cinnamon and nutmeg, but you could certainly add those spices here if desired. Both muffins are pretty sweet, with or without the berries.

      1. Thank you! That’s my mistake–I was looking at the old chocolate chip muffin recipe I had. I see now that they’re the same. Thank you for clarifying!

  5. Cannot wait to make these! I brought my giant muffin pan with me to France. Whenever I go back for a visit, I pick up the big liners and the sparkling sugar sprinkles since I cannot get them here.

    1. If using a convection oven what temperature would you cook these at?

  6. Jean Duchesneau says:

    Hi Sally 🙂
    I am wondering if you use the tip of the initial hot oven for 5 and then turn it down for the rest of the cook time can be used for cupcakes also? Sometimes my cupcakes don’t come out tall. Thanks!

    1. Hi Jean, you certainly can, however cupcake batter is usually thinner than muffin batter so it may not work quite as well.

    2. Jean, Try baking your cupcakes and cakes at a lower temperature 300*. Works every time for me to have taller cakes and cupcakes.

  7. Hi Sally, I can’t wait to make these muffins for our next weekend trip. Would you provide me with the oven settings for regular muffin and mini muffin size pans? Thanks

    1. Hi Yvonne, sounds great! See my recipe note for other sizes.

  8. I love seeing oil and sour cream in addition to butter in your recipes. Then I know I will have a tender product! Can’t wait to try these as soon as the weather cools down in a couple days. This week’s baking project I think.

  9. Any way frozen berries can be used instead of fresh? We don’t always have access to fresh berries in the north.

    1. Hi Kelly, yes- frozen berries may be used. Do not thaw before using.

    2. I always use frozen raspberries: I find it holds their shape well when used in baking. In general raspberries go bad quickly, so I mostly always just freeze them straight away. I used double cream yogurt instead of sour cream, and added a lot more choc chips than the recipe called for! Delicious 🙂 I do recommend trying to use muffin liners; my abundance of choc chips caused some of them to stick to the pan, even with liberal greasing. Recipe is delicious and easy, and I will make it again.

  10. Can buttermilk be used in place of the milk?

    1. Absolutely! Same amount.

  11. I love the muffins , they where the best I ever had . I look forward getting your email .

  12. What type of coarse sugar is best-it’s confusing? Thanks.

    1. Hi Jackie, I like Sugar in the Raw or you can use white sparkling sugar sprinkles – either one works but both are optional for just sprinkling over the top!

      1. Thanks – I just saw your video of these muffins and saw it in the background!!!
        Good luck!

  13. Hello! I love your recipes! Do you know if using a gluten-free flour would work in this recipe?

    1. I haven’t tested this recipe with gluten free flour but let me know if you try it!

  14. Cracking up because I am literally eating one of these muffins (the old recipe) as I check your site and see the latest recipe is, in fact, the one I’m eating! So I can attest to how delicious they are! I used frozen berries and had a little color bleed, but it actually gave them a beautiful pink swirl – can’t wait to try the newest tweaks to the recipe!

  15. These were excellent! I made 14 regular size muffins. Used mini chocolate chips. I made parchment tulip cups for 6 of them. I really like the way they baked up in the tulip cups, and easy lift out. My baking time was slightly shorter. Watch them so they aren’t over done. I will definitely make these again.

  16. Just out of the oven 13 raspberry and dark chocolate muffins they are lovely, not very sweet just right and very light. Will definitely make these again. Your receipes are fabulous. May you never run out of ideas.

    1. Abra Berkson says:

      Another keeper! If I want to double this recipe and others, would I double everything or is there special formulation for the baking powder and soda?

      Thanks so much! You are truly my baking mentor

      1. Hi Abra! For absolute best taste and texture (and because this is such a thick batter), I highly recommend making 2 separate batches of batter instead of doubling.

  17. Delish- just made them I added a hand full of blueberries bc I was low on raspberries. They are perfect .

  18. Hi Sally..OK..I received this email and had the ingredients out and in the pan within the hour! No exaggeration! I only have a 12 muffin pan, so I used that. They turned out exactly like your photos and are, without a doubt, the BEST muffins I’ve ever had! My husband is not too much of a sweets fan, but wanted a “taste”. A few minutes later, he went in and got a whole muffin for himself..which is saying a lot. My son’s friend came over, ate one, and took four of them home for later! Thank you for the great recipes and insights into why your recipes work so well. Your website is awesome and my go-to source for great recipes!

  19. Nancy Fairless says:

    I have them in the oven now. I used jumbo 6 muffin cups. Still raw after 26 minutes so I added 10 minutes.

  20. Just made these today, using pink sparkling sugar…such a beautiful muffin. I do not eat sugar of flour so do not get to benefit from tasting these, but I can tell my how they look, feel and smell they are YUMMY!

    1. Barbara Dulong says:

      The feedback I received about these muffins were all positive. Thank you, Sally, for the wonderful recipe.

  21. Hi Sally! Hope you’re doing wonderfully! Would you suggest using this recipe to make lemon poppy seed muffins or the recipe for the blackberry lemon poppy seed muffins? Just wondering which base recipe will be more ideal. Thanks as always!! 🙂

    1. Hi MaryAnn! It depends which texture you’re after– a more cupcake-like/light texture or a denser muffin? Personally I love the blackberry lemon poppy seed muffins‘ cakier texture. (You can leave out the blackberries, too!)

      1. Thank you!!! Have a wonderful day!!

  22. Hi! I really love this idea but don’t have muffin tins to try it as written. Do you think the recipe could be made into a loaf?

    1. Hi Maria! I fear there’s too much batter for 1 loaf– I recommend baking as two 9×5 inch or 8×4 inch loaves at 350°F (177°C) the whole time. I’m unsure of the best bake time.

  23. Henrietta Dixon says:

    Hi Sally I love you’re recipes. I was wondering if I could add a crumble topping to these delicious looking muffins I and my jumbo muffin pan will be eagerly awaiting your answer.

    1. Absolutely! Try the crumb topping from my apple crumb muffins. Fill the muffin cups only about 3/4 full and gently press the topping down into the batter so it sticks. You’ll have enough batter for more muffins since you’re only filling the cups 3/4 full.

  24. Kathy Freeman says:

    Success! I made these with fresh frozen strawberries from my in-law’s garden and mini choco chips, with a regular size muffin pan. It made 13. Didn’t brown a whole lot but they are SO GOOD! I did have a question – when I weighed the butter it was 80 grams prior to melting. After melting it was 75. I didn’t worry about it, didn’t seem to affect the results, but was wondering if the weight ought to be after or before melting?

    1. Thank you so much for giving this recipe a try! I bet they were delicious with berries from your in law’s garden. Yum! The butter should be 80g before melting, but the 5g won’t really make any difference at all. Thrilled you enjoyed them!

  25. I don’t have a muffin pan . How do I adapt time and temp for a loaf pan . Also I only have fresh cherries . I know they sink in batters and they can bleed into the batter . I was going to cut them up into quarters instead of using them whole ….Any suggestions on both of those issues ?

    1. Hi Debbie! I recommend cutting the fresh cherries in half or quartering them. They will bleed their color in the batter a bit, but you can try tossing them in a dusting of flour before adding to the batter. For a loaf– You’ll have too much batter for 1 loaf, so I recommend 2 9×5 inch or 8×4 inch loaves. I’m unsure of the best bake time, but use a toothpick to check for doneness. Bake at 350°F (177°C) the whole time.

  26. Made these this AM. Truly wonderful. Great flavor and smooth luscious texture.

  27. OMG these are absolutely delicious!!! I would compare them to Tim Hortons (Canadian chain) fruit explosion muffin. The only difference would be that these muffins have the leg up on moistness and flavour. Another “keeper” recipe! Sally’s Baking Addiction is my addiction. :0)

  28. I forgot to turn the oven down but they still turned out great. Hopefully the next time I make them I will do it right. My husband is watching his carbs so I made mini ones and he really liked them. Will definitely make again. Maybe with blueberries and lemon zest with mini chips.
    My next recipe that I can’t wait to make is the frozen blueberry pie.

    Keep up with the best recipes.

  29. I made these this morning with a few substitutions and they are the best muffins I’ve ever had! I used oat milk, Greek yogurt, an amalgamation of random gluten-free flours I had on hand and blueberries instead of raspberries. You know a recipe is perfect when you sub things out like that and it’s still phenomenal.

  30. Hi Sally
    I have enjoyed your previous recipe because it was easy to convert to vegan and results were really good. I saw your note but I see the cinnamon is no longer in the recipe. Was it one teaspoon or a half please?

    1. Hi Rosy! 1/2 teaspoon.

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