If you crave that irresistible bakery magic at home, you’re going to fall head over heels for these Jumbo Raspberry Chocolate Chip Muffins. Each mighty muffin bursts with juicy raspberries and pools of melty chocolate in every single bite. The golden tops are just the right amount of crisp, while the insides stay super soft and tender. Whether you’re fueling up for a big morning or needing a truly impressive treat to share, these muffins guarantee grins from everyone at the table.
Ingredients You’ll Need
The magic of these Jumbo Raspberry Chocolate Chip Muffins comes from a handful of well-chosen, classic ingredients. Each one not only brings something unique to the table—be it fluffiness, richness, or gooey decadence—but together, they create that bakery-style result you love.
- All-purpose flour: The sturdy backbone for a perfectly fluffy, moist crumb every time.
- Baking powder: Gives your muffins that famous tall, domed bakery rise.
- Baking soda: Works alongside the baking powder for just the right lift.
- Salt: Enhances flavor and keeps the sweetness balanced—don’t skip it!
- Unsalted butter (melted): Adds rich, buttery flavor and that tender, moist texture.
- Vegetable oil: Contributes extra moistness so the muffins stay soft for days.
- Granulated sugar: Creates a soft crumb and keeps everything sweet without being too much.
- Light brown sugar (packed): Brings a hint of caramel flavor and extra moisture.
- Large eggs (room temperature): Bind the muffins together and help everything rise beautifully.
- Whole milk (room temperature): Adds creaminess and ensures tender crumb every bite.
- Pure vanilla extract: Underlines all the fruity and chocolaty notes with warm, bakery depth.
- Fresh raspberries: The star ingredient! For best results, toss them in a little flour before folding in.
- Semi-sweet chocolate chips: Luscious pools of chocolate in every bite—don’t skimp!
- Coarse sugar (optional): Sprinkled on top for that sparkly bakery crunch.
How to Make Jumbo Raspberry Chocolate Chip Muffins
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 375°F (190°C). Line a jumbo muffin tin with six jumbo muffin liners or, if you don’t have liners, grease each cup generously with butter. This gets everything set up for sky-high muffins with crisp, golden edges.
Step 2: Whisk the Dry Ingredients
Grab a large bowl and whisk together the flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed, so each muffin rises evenly and beautifully.
Step 3: Combine the Wet Ingredients
In another bowl, whisk your melted butter, vegetable oil, granulated sugar, and brown sugar until smooth and creamy. Then, add in the eggs, milk, and vanilla extract, continuing to whisk until the mixture is silky and well-blended. Combining both butter and oil gives your muffins the perfect balance of rich flavor and dreamy moistness.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl of dry ingredients. Now comes the most important rule in muffin-making: use a gentle hand! Fold everything together until just combined. A few flour streaks are okay—over-mixing leads to dense muffins.
Step 5: Add the Raspberries and Chocolate Chips
Toss your fresh raspberries with a teaspoon of flour to prevent them from sinking. Gently fold them, along with the chocolate chips, into the batter. Think of it like tucking in treasure; you want big pockets of fruit and melty chocolate in every bite.
Step 6: Fill and Bake
Divide the batter evenly among the muffin cups, filling each one to the very top for that classic jumbo crown. If you’re feeling extra fancy, sprinkle a little coarse sugar on top. Pop the tin in the oven and bake for 25-30 minutes, until the tops are golden and a toothpick comes out clean.
Step 7: Cool and Enjoy
Let the muffins cool in the pan for about 5-10 minutes—this makes it easy to remove them without breaking those gorgeous, domed tops. Then transfer to a wire rack and let them cool completely (if you can wait that long). Now it’s time to sink your teeth into warm, Jumbo Raspberry Chocolate Chip Muffins bliss!
How to Serve Jumbo Raspberry Chocolate Chip Muffins
Garnishes
The crowning glory for these muffins is a sprinkle of coarse sugar for that irresistible sparkle and crunch. If you’d like to dress them up even more, dust with powdered sugar or add an extra handful of fresh raspberries right before serving.
Side Dishes
Pair your Jumbo Raspberry Chocolate Chip Muffins with a dollop of tangy Greek yogurt, a fresh fruit salad, or even a steaming mug of coffee for the ultimate bakery brunch at home. They’re incredibly satisfying solo but also play nicely with a savory breakfast spread.
Creative Ways to Present
For a special occasion, nestle each muffin in a parchment “tulip” liner or serve on a vintage cake stand with pretty berries scattered around. Turn them into a show-stopping breakfast dessert by plating with whipped cream and a drizzle of raspberry or chocolate sauce.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your muffins in an airtight container at room temperature for up to 3 days. They’ll stay beautifully moist, thanks to both butter and oil in the batter. If your kitchen runs warm or humid, pop the container in the fridge for an extra day of freshness.
Freezing
These Jumbo Raspberry Chocolate Chip Muffins freeze perfectly! Wrap each muffin tightly in plastic wrap, then tuck them into a freezer-safe bag or container. They’ll keep well for up to two months, making them a fantastic make-ahead breakfast treat.
Reheating
To enjoy that fresh-baked warmth, unwrap a muffin and heat in the microwave for about 20–30 seconds or pop it in a 300°F oven for 10 minutes straight from the freezer. The chocolate will melt, the crumbs will fluff up, and the aroma will fill your kitchen all over again.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries work beautifully for this recipe. Don’t thaw them before adding, just toss them in a little flour and fold right into the batter to prevent any streaking.
What if I don’t have a jumbo muffin pan?
No worries! You can make these as standard-size muffins—just use a regular tin and fill the cups almost to the top. Decrease baking time to 18–22 minutes and keep an eye towards the end for golden tops.
Can I use white or dark chocolate chips?
Yes, both are delicious in this recipe! Feel free to swap in white, milk, or even chopped dark chocolate for a new flavor twist in your batch of Jumbo Raspberry Chocolate Chip Muffins.
Should I sift the flour for this recipe?
Sifting isn’t required, but a quick whisk does the trick to aerate the flour and evenly mix your leavening agents. That’s all you need for light, fluffy muffins.
How do I keep raspberries from sinking?
Tossing raspberries with a teaspoon or two of flour creates a light coating that helps suspend them throughout the batter and prevents them from collecting at the bottom when baking.
Final Thoughts
If you’re ready to treat yourself to bakery-style comfort at home, you can’t go wrong with these Jumbo Raspberry Chocolate Chip Muffins. There’s truly nothing like biting into a soft, fruit-and-chocolate-packed muffin that you made from scratch—so go ahead, gather your simple ingredients, and soon your kitchen will smell better than any café! Your friends and family will thank you, and you may never go back to standard-size muffins again.
Print
Jumbo Raspberry Chocolate Chip Muffins Recipe
- Total Time: 45 minutes
- Yield: 6 jumbo muffins 1x
- Diet: Vegetarian
Description
Indulge in these bakery-style Jumbo Raspberry Chocolate Chip Muffins that are bursting with fresh raspberries and decadent chocolate chips. These oversized, moist muffins are perfect for breakfast or as a satisfying snack.
Ingredients
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
Add-Ins:
- 1 1/2 cups fresh raspberries
- 1 cup semi-sweet chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Line a jumbo muffin tin with liners or grease with butter.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk melted butter, oil, sugars, eggs, milk, and vanilla extract until smooth.
- Combine Wet and Dry: Pour wet ingredients into dry ingredients; fold gently until just combined.
- Add Raspberries and Chocolate: Gently fold in raspberries and chocolate chips.
- Bake: Divide batter into muffin cups, sprinkle with sugar if desired, and bake for 25-30 minutes.
- Cool and Serve: Let muffins cool in the pan before transferring to a wire rack to cool completely.
Notes
- Toss raspberries with flour to prevent sinking.
- Frozen raspberries can be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 480
- Sugar: 32g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
