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


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.


  • 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


  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.


  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


  1. Can you make the receipe as bread loaf, not only muffins?

    1. Hi Cari! 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.

  2. These muffins were literally too good to share! Great recipe and tips – I can’t believe how well they turned out. Seriously good.

  3. Hi Sally! I’d like to try this recipe, could I replace the raspberries with fresh cherries instead? Thanks so much!

    1. Absolutely! I would slice the pitted cherries in half or chop them up.

  4. I made these for my sister’s annual birthday brunch. Soooo good. She thought they were from a bakery and was amazed when she found out I made them. I took it as a compliment but … now I’m wondering

  5. Kids love these!

  6. These are the best muffins ever and so beautifull when they come out of the oven! I love the swirly pinkish hue to them. Too bad they dont last that long after my family devours them for breakfast! They look and taste like bakery quality. Thanks so much Sally!

  7. Catherine Colgan says:

    Thank you Sally! I halved this recipe and used the grated zest of one lemon and white chocolate chips. Ended up with 11 muffins- UK standard size. Thank you! Very yummy!

  8. Just made these muffins for the first time! They are amazing! I’ve never used frozen berries in baking before so it was exciting to try something new! Thank you Sally for always making such great recipes that are always so satisfying!

  9. Hi Sally,
    Do you think if replace the oil with applesauce will work? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Yvonne, We haven’t tested these muffins with applesauce. You can try but the muffins may not be as moist.

      1. Thanks Sally. I just tried it and turn out moist and yummy! My husband and son both comment is a great muffin! Thanks for sharing your recipe. Next time I will sprinkle a little more sugar on top. Just love the crisp 🙂

  10. Just made these as I’m trying to use up a glut of raspberries this year. Did part white chocolate and part dark chocolate… delicious! Had to sub coconut milk as it turns out i’m out of regular but still worked great. Thanks!

  11. Hi Sally,
    Could you use vanilla yogurt in these muffins or is plain yogurt best? Thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Hannah, you can certainly use vanilla yogurt in these muffins. Delicious!

  12. Hi Sally! I would love to try this recipe, but I need to make it dairy free. Is there any way to modify it to omit the sour cream/yogurt and milk?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Michal, We haven’t tested this recipe with dairy free substitutes but let us know if you try anything.

  13. I made these tonight and they turned out really yummy.

  14. Dear Sally

    It is possible to avoid the oil and only use butter. If so, how much butter should I use?

    1. Hi Laura, you can try replacing the oil with melted butter. However, the muffins won’t taste as moist.

      1. I tried a recipe before that required oil and butter and the final result was a muffin really oily , thats why I have a bad experiencie using both… how much melted butter I need?

      2. If replacing the oil with melted butter, use the same amount (1/3 cup). This is in addition to the 1/3 cup already called for in the recipe. (2/3 cup total.) I hope this makes sense!

  15. Kerry Stapleford says:

    Hi Sally!
    Thank you so much for all your great recipes, they have enabled me to finally become a baker!
    If I wanted to swap in some maple syrup/honey in place of the sugar in this recipe, and add some wholewheat flour in place of some of the all-purpose flour, what would you recommend?
    Thanks in advance!
    Kerry ♡

    1. Hi Kerry! Thank you so much. Those changes would require additional recipe testing. Instead, how about these raspberry chocolate chip muffins?

  16. This is a delicious recipe!! I made it this morning and the muffins were a big hit. I used frozen raspberries, which was very convenient. The muffins got huge domed tops, and looked just like the ones in your photos. I am really pleased. Thanks for the great recipe!!!

  17. I made this recipe yesterday and it was amazing! Super easy and made a bunch of muffins. We used frozen raspberries and I added white chocolate instead. Turned out very nice.
    It actually made ~ 19 regular sized muffins for me. And they took an extra 5 minutes at 350 F to finish baking in my oven. I also royal screwed up because I tried a new silicone muffin pan and greased it as a habit (my mistake!!) so now half of them are no good since they absorbed the grease. Whoops. I’ll make them again and try to remember that you don’t have to grease silicone!

  18. I made this recipe last night. I got 12 large topped muffins. The baking time worked well. I liked the flavor, however the texture for me did not scream “moist muffin”. How could I create a moister texture and crumb ?

  19. An excellent recipe with very clear and useful instructions and tips. I made them without chocolate and using olive oil (worked wonderfully!) They turned out impressively beautiful, with a perfect crumb. Fantastic, thanks!

  20. I have made so many of your different muffin recipes and Hubby and I have loved each and every one of them. I always have muffins in my freezer now for a quick delicious snack.

  21. Laura Lee Anderson says:

    This recipe is one of my all time favorites. Just made them again today. Thank you so much for sharing. Your tips and tricks are so valuable.

  22. Thank you for sharing. Can we add more raspberries to this, use 1 1/2 cups instead? Perhaps even adding some on top of the muffins before placing in the oven.

    1. Stephanie @ Sally's Baking Addiction says:

      That should be fine, Mia. Enjoy!

  23. I have made these muffins several times and they are wonderful. I mixed a little raspberry jam in with the raspberries for a touch more raspberry flavor.

  24. Could I make this mix the night before?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Sarita, we don’t recommend letting the batter sit that long. If you bake the muffins the night before and cover them tightly they will still be good in the morning!

  25. Excellent muffins!! I jammed all of the batter into a standard muffin tin for 12 beautifully domed muffins. Sprinkled each with a full teaspoon of granulated sugar before baking and baked for 23 minutes total. Yummy!!!

  26. Doubled the recipe to make 12 jumbo muffins. I only had white chocolate chips so used those instead. I used frozen raspberries. They were a little browner on top than I would have liked but that was probably due to my oven. They tasted amazing, could taste both the raspberries and chocolate and they were so light and fluffy. I will definitely make these again but I will reduce the oven temperature.

  27. I made these muffins today….absolutely delicious! They are very moist and tasty. The recipe was so easy to follow. I did purchase the large muffin pan which is suggested and they came out perfect!

  28. These are so good! Adding this recipe into my regulars. I used a frozen mixed berry blend with cherries, blackberries, and blueberries and with dark chocolate chunks and they are just delightful! It made 12 large regular muffins.

    1. I was wondering if it’s ok to use cake flour for muffins? Will it produce softer texture?

      1. Lexi @ Sally's Baking Addiction says:

        You could, but the muffins would be very soft and likely easily fall apart. Best to stick to all-purpose flour here!

  29. I made these yesterday, and I am obsessed with them lol. I make muffins often but these are the best I’ve ever made: delicious, tall, fluffy, moist, perfect crumb. I made 12 regular sized muffins using frozen raspberries. I did 5 min at 425° and then it took about 22 min at 350° for them to cook through and get a golden top. I will definitely make them again.

    Thank you for another thoroughly tested and detailed recipe. All of the recipes from your website that I’ve tried turn out perfectly on the first try.

  30. Awesome muffins! I made them with GF flour, they came out great, with a beautiful muffin top, moist and delicious. Thank you.

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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