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
- Easy—no mixer required
- Quick—from 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. ★★★★★”
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! ★★★★★”
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) all-purpose flour (spooned & leveled)
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
- 1/3 cup (80ml) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1/3 cup (80g) sour 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
- 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.
- 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 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.
- 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 350°F (177°C)).
- 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.
- 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 Sally! The recipe notes day you can use Buttermilk instead of regular milk. If using buttermilk, should I also add the sour cream/yogurt? Other muffin recipes of yours say to add buttermilk instead or milk+sour cream
Hi Camila, we’d recommend still using buttermilk + sour cream/yogurt, as the latter gives these larger muffins a bit of structure. We hope you enjoy them!
Can I use whole wheat flour instead?
Hi Brenda, whole what flour will yield dense and dry muffins, we don’t recommend it. You could try replacing half the flour to see how it goes.
Can you make these muffins smaller?
Definitely. See recipe Notes for details.
For the mini muffin version would you strain the raspberries to get the seeds out or would you leave them whole? I made them whole but my family members commented on the seeds and so I would like to know your option they already get chopped up and a little smashed in the process of making the batter anyways
Hi Anna, we don’t strain the seeds for this recipe since the raspberries are going in full sized. You can certainly try it if you wish.
Soft delicious muffins. I only had strawberries so I used them instead of the raspberries and they still were yummy. I just heat them up 15 seconds so the chocolate is melty.
Delicious! I doubled the recipe and made extra large muffins in a normal muffin tin. They did take a long time to be done – about 32 minutes after the initial 5min. I would have liked to leave them in a bit longer to let all the tops get browned but I was afraid of overcooking. White choc chips is the way to go. I like to make these big muffins for my teenager to grab on the way to school since she never gets up in time for breakfast! Thank you!
These blueberry muffins are delicious!!!
Are there other muffins we can make that are “jumbo” ???
Hi Margaret! You can make just about any muffin recipe “jumbo”, following these baking instructions. Let us know what you try!
These muffins were delicious! Next time could I substitute blackberries for the raspberries?
Hi Rebecca, absolutely! So glad you enjoyed these.
This recipe is phenomenal! It’s always a hit with everyone when I make them. I am hoping to use this as a cake base instead of making the muffins. Would you suggest a baking time of 22 minutes as a start? And the same 425° temperature for five minutes with a reduction to 350° for the remaining 17?
Any advice would be appreciated.
Hi Erin, 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 heat—that’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.
I love this recipe so much!
Loved this recipe! Can I chill the batter overnight? If so should I leave it out before scooping and baking it again?
Hi Natalie, we don’t recommend preparing muffin batter ahead of time. It will not rise properly when baked. See recipe Notes for our recommended make-ahead instructions. Enjoy!
These muffins were outstanding! my only question is how to keep the tops crispy when you store them. I let them cool completely and then put in a Rubbermaid container and by the next morning they had already lost alot of the crispness
Hi Dina! This is normal for moist muffins. You can try leaving the container cracked overnight.
These muffins are scrumptious! I
Made regular sized muffins- I used sour cream and semi sweet chips. they taste exactly like bakery style muffins
Muffins turned out great, realized I was out of sugar when I went to add it. So I subbed light brown sugar instead. I don’t think it made a big difference. Seemed interchangeable. I guess I will have to make them again with regular sugar to really be able to tell. But I do not think brown sugar “ruined” the recipe. They look normal and taste normal
Have made these muffins a few times. Moist and very tasty. Just added a bit more raspberries than called for but otherwise followed the recipe. Definitely a keeper!
How would the temperature of the oven change if you have a convection oven?
Hi Traci, we always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake. Hope you enjoy these muffins!
I’ve been baking for years and this is the best muffin batter recipe I have found. You can switch it out with blueberries and lemon zest or rhubarb whatever you like but the batter itself is the most tender and delicious I’ve ever found.
Great recipe! It made 15 regular sized muffins just as suggested. I just added more raspberries instead of adding chocolate, and it was quite well received. Also used all vegetable oil instead of half butter and half oil, with no noticeable negative impact. Thank you!
We love this recipe and make them often! I use macadamia oil (also in most of my other baking too) and they come out so light and buttery 🙂
Loved this recipe. Thanks for sharing!
Thanks for giving it a try, Lucy!
Best muffins ever
These muffins are so delicious! So moist and the texture is perfect. I used white chocolate chips and filled 12 regular muffins. Had the girls over for coffee and muffins, they raved about them ! Another hit recipe!
What is the nutritional information for these muffins?
Hi Cynthia, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
So delicious! KAF sparkling sugar is a must on top.
Hi how long do these stay fresh for. I want to make them for my birthday for work but I can’t make them the day before. I can make them on Tuesday to take on Thursday will they be OK or start to get dry?
Hi Jayne, that will work just fine. Hope they’re a hit!
I have been on a muffin baking tear lately ; these are the best out of all the recipes I’ve tried lately! Not overly sweet and SO beautiful! Great rise plus the turbinado sprinkle
Amazing. I used white chocolate chips.
I’ve made this several times, always excellent! Today I’m adapting the master recipe and substituting for add-ins: dried coconut, chopped macadamia nuts, chopped dried unsweetened baby pineapple and white chocolate chips. Fingers crossed that it’s a mid-winter winner.
I’ve made this twice so far and my family love it. Todays batch was white choc raspberry and it’s very more-ish
I made these muffins for the first time using KAF Measure for Measure gluten free flour, and they turned out perfectly. Yum!