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! 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!
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.
Can i use almond milk instead of butter milk?
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.
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 🙂
Yumm..
I just made these, I added some spelt flour – only a small amount and they have come out wonderfully.. Thanks x
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!
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!
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).
I followed your suggestion (350 for 25 minutes after the 425 setting) and PERFECTION! Thank you for this delicious recipe.
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!!!!
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!!!!
Can I make this muffin recipe with diced strawberries?
Absolutely.
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!!!
Thank YOU SALLY for posting this amazing recipe!!! I simply LOVE IT AND NEVER GET TIRED OF IT!! I’ve adapted this version with adding orange juice instead of milk, which tastes delicious too. Whenever I bake this, I get numerous compliments!! This is definitely the ULTIMATE MUFFIN RECIPE!
Hi Sally,
This is the second time in two weeks I have made this recipe. My family love it. To be honest, I have baked many of your recipes and have never been disappointed. Every recipe has turned out just as promised and this is a credit to your hard work and recipe testing. I admire your dedication to producing a great quality product. I especially love how you teach and explain what each ingredient contributes to and changes the particular textural outcome. I have learnt so much! In this one it was how to get the high rise which I am very happy about! Now I need to get my hands on some of those sugar sprinkles! 🙂 Thanks again! xxx
I baked these this afternoon and omg they are amazing. Thank you so much for the recipe, and thank you for giving the ingredients in grams as well as cups, I hate having to convert and worrying that I’m making a mistake. I made half of the recipe with white chocolate instead of dark and they are really good too.
There is a new muffin in our home. . .Sally’s Shock and Awe Raspberry Chocolate Chip Nut Muffins.
WOWSER – these are good. I am a self taught baker and have been baking for over two decades, yet I never knew the muffin high top trick. I think it is so sweet that your mom taught you and you so generously shared with us.
First try and these muffins came out EXACTLY as you described and actually match your pics’. I am so, so , so happy. I love cooking and baking for my family and these muffins definitely say “I extra specially love you.” 😀
To anyone reading the comments – don’t walk, RUN to your pantry and make these muffins. Mere minutes to prepare and less than 20 minutes to bake [I made regular size – 15 muffins with peaks!!] So worth the effort. [And I made these at 4 am in the morning, half awake, so they would bee hot and fresh for my husband to eat on his long commute to work.]
Thank you Sally for being so generous in sharing this yummy recipe.
Greetings from the UK!
Just tried this recipe….and WOW! This has to be the best raspberry and chocolate muffin recipe I’ve ever seen. I tweaked it a little….used white choc chips instead and 3 medium eggs (as that’s all I’d got!) It csuperut extremely well, super moist and delicious. I bake for a living and always prefer baking with veg oil rather than butter. Can’t wait to try your other recipes. Many thanks Sally.
Thanks so much for this! What wonderful tips. I think this is one of the clearest, most helpful baking explanations I’ve seen online. I’m a pretty decent cookie and bread maker but my muffins have always been so so. I think you just helped me change that!
Made these today as mini muffins. Delicious! Thanks for another great recipe!
New favourite muffin recipe! I love how when freshly baked, the raspberries & chocolate chips are slightly melted (plus chocolate & raspberries together!!!! sweetness from the chocolate, tartness from the berries. LOVE). I made them into regular sized muffins and got six TALL (tall! tall! tall!) moist muffins. I’m in love!!!! Thank you Sally!!!
By far the best muffins I’ve made. The texture was perfect. Tasted like something from a good bakery. I followed the recipe almost exactly. I used coconut oil, whole milk + 1tbsp lemon juice, mini chocolate chips & frozen black raspberries from the garden. I will definitely be making these again and again. This recipe made 8 very large muffins in my pan and the cooking time was perfect as directed. Thanks!
I have made this recipe for zillion times and absolutely love it, just perfect
Made these muffins and they are delicious! Instead of vanilla extract I used almond extract – I think it goes well with berries. What a wonderful combination- dark chocolate/raspberries! I used Ghiradelli Bittersweet Chips. Next time I think I will either use mini chips or chopped dark chocolate to let the berries be the star. You master muffin recipe is just perfect and definitely yields perfectly high-domed muffins. My pans are standard size and it worked beautifully. I also made the Bakery-Style Chocolate Chip recipe using 50/50 semisweet chips and mini semisweet chips. I had never understood the allure of a chocolate chip muffin until I made these recipes! Next time I think I’ll used melted coconut oil & replace about 1/3 cup sugar with light brown sugar or coconut palm sugar in the bakery style-chocolate chip muffins. Can’t wait to make the Blueberry muffins. thanks for these wonderful recipes and the gorgeous step by step photos.
Just made this but I used white chocolate and added walnuts. They are amazing!! Can’t wait to try more recipies!
I have made these muffins twice now and they are perfect. I love raspberries and chocolate together so it’s like you made this recipe for me to find. Thanks for the great muffins and baking tips.
This recipe has intrigued me for a while, and I was on the hunt for a lemon raspberry muffin recipe – I think I’m going to use your recipe and omit the chocolate chips & add in a teaspoon of lemon extract & some grated lemon peel! Yum!
That is a great idea Desiree! Let me know how you like them because I would love to try them that way!
Sally – they turned out so good!! I made them last night – I omitted the cinnamon, vanilla & chocolate chips, and added a teaspoon of lemon extract & a teaspoon of lemon zest. I would have preferred that they were more lemony, so I ‘d add another 1/2 teaspoon of lemon extract next time or some fresh lemon juice. Otherwise I followed all of the rest of the directions to a T. Thanks for the tip on the 2 different cooking temps – my muffins looked like something from a high-end coffee shop!!
Made these and they were delish! Made them again this morning, changing up the mix to blueberries and white chocolate chunks. Think I liked them even more, if that is possible! These muffins bake up huge!
Just made these and they look great! Thanks for the recipe!
I made these this weekend and I loved them. So did everyone else! Thank you I will so make these again. I’ve done the chocolate chip and they were great. My next to try is the blueberry!