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
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.
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!
My go to muffin recipe
One of the tastiest muffin recipes!
This recipe s a favourite; I sometimes omit the chocolate chips and pour a lemon glaze over the warm muffins before I remove them from the tin. They’re particularly toothsome with the wild raspberries I pick and freeze every summer. Thank you for a wonderful addition to my baking repertoire!
These are wonderful!! Because I don’t have a jumbo pan I made 12 regular and cut the time a bit. Didn’t have chocolate chips so I used cream cheese baking chips. This recipe is a keeper.
Sensational. Omitted oil and added extra butter.
LOVE recipe – any idea what the calories are in one muffin?
Hi Grace! 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
Wonderful muffin recipe! Golden on the outside, soft and moist on the inside, with great flavor and texture in every bite! Love the way the first five minutes of baking at a high temperature, lifts the tops of the muffins!
Muffins were fantastic! I didn’t have sour cream or yogurt so I substituted with unsweetened applesauce. Super moist.
I made it. This recipe was perfect . They are delish. Thank you for sharing. I’m adding this to my baking arsenal.
I cannot have milk or dark chocolate due to A-Fib and my husband is a diabetic. 1. Is it okay to sub with white chocolate chips ?
2. Is it okay to sub Splenda for white sugar in batter? Thanks 🙂
Hi Joni, you can certainly swap the chocolate chips for white chocolate chips. We’d love to help on the question of Splenda, but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
These were the best muffins ever – worth the extra work. I used 1 cup frozen raspberries and found them just right, but my kids would’ve preferred them sweeter. But they rose perfectly and were light.
If you make this recipe in regular size muffin tins, how many minutes recommended for baking?
Hi Mary, you can follow the baking time for regular blueberry muffins as a guide. Enjoy!
Hi Sally… i was wondering, can i eliminate chocolate chips and add blueberries instead.. will thst change the consistency of the batter.. hope to hear from you soon
Thanks
Teresa
Yes, absolutely! No changes necessary.
I made standard sized muffins with mini choc chips and raspberries. Delicious texture and flavor, although I would have preferred more raspberry and less chocolate. Normally I’m a chocolate lover!
They sound absolutely delicious. Do you think I could use a raspberry yogurt
Hi Jeanne, the taste will be a bit different but if you want even more raspberry flavor, that should work just fine!
Wonderful Recipe! I opted to make regular sized muffins and came out with 14. They taste great! I halved my raspberries to have them spread a bit more evenly.
Delicious! Used wild raspberries, omitted sugar dusting, added 1/2tspns of cardamom, cinnamon and 1/4tspn nutmeg for nuance. Thank you for a wonderful recipe that I will share with friends!
I made this and I followed all directions. I was disappointed because it was dry and tasteless except for the blueberries and chocolate
Hi RL! Dry muffins are usually caused by one of two things: too much flour in the batter or baked for too long. How did you measure the flour? Make sure to spoon and level (instead of scooping) to avoid packing in too much flour into your measuring cups – or use a kitchen scale. You can read more about properly measuring baking ingredients in this post. And baking for just a couple minutes too long can leave you with dry muffins as well. Thanks for giving this recipe a try!
could i use white chocolate chips in stead of semi-sweet?
Absolutely!
Can you substitute Gluten Free Flour in this recipe ?
Hi Arianne, we haven’t tested it ourselves so we’re unsure of the results. Many readers have success using 1:1 gluten free flours like Bob’s Red Mill or Cup4Cup in our recipes. Let us know if you give anything a try!
Can you use dried raspberries?
Hi Donna! We haven’t tested this recipe with dried raspberries. Let us know if you do!
A perfect recipe ! I made these for Mother’s Day and they were amazing. Cooked through perfectly, delicious, and wonderful texture. Thank you!
Could you please tell me how many calories, per muffin Regards Debbie
Hi Debbie, 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
Hi Sally! I am out of sour cream and yogurt. Is there a substitute I can use, such as cream cheese?
Hi Pam, cream cheese will be too thick. You’ll really want sour cream or yogurt for these muffins!
I’ve made different fruit versions of this recipe since i started my mission to make the perfect jumbo breakfast muffin. I’m a better cook than a baker. I’ve gone through quite a few recipes, and they were all great. Really, at some point, it’s just a matter of personal taste. For us, this recipe really is perfect. I don’t need to look any further. It’s not a sweet muffin, so the flavor of the fruit really shines. The second time I made them, I added a bit of cardamom, and that made them perfect +. It just enhanced the flavors that were already there.
I made veganized this recipe to accommodate allergies in my family and they turned out great! I just subbed non-dairy alternatives for each dairy product (non-dairy butter, oat milk, coconut yoghurt and a 2 batches of flax egg). Moist and delicious!
Love these muffins. Even better than the bought cafe ones!!
Hi I’m just wondering if I can use whole wheat all purpose flour in the recipe for raspberry chocolate muffins?Thanks.
Hi Christina, 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.
Absolutely loved this recipe! This is definitely my new favorite muffin. This will be on heavy rotation in my house.