Jumbo Raspberry Chocolate Chip Muffins Recipe

Jumbo Raspberry Chocolate Chip Muffins Recipe

How To Make Jumbo Raspberry Chocolate Chip Muffins

Big in both flavor and size, these chocolate chip muffins combine the rich tones of chocolate chips with tarty raspberries for fluffy and dense treats.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 3cupsall-purpose flour,spoon and leveled
  • 3tspbaking powder
  • ¼tspbaking soda
  • ½tspsalt
  • cupunsalted butter,melted and slightly cooled
  • cupvegetable oil
  • 1cupgranulated sugar
  • 2large eggs,at room temperure
  • cupsour cream,or yogurt, at room temperature
  • 1cupmilk,at room temperature
  • 1tsppure vanilla extract
  • ¾cupsemi-sweet chocolate chips
  • cupsraspberries,fresh or frozen, do not thaw
  • coarse sugar,for sprinkling, optional


  1. Preheat oven to 425 degrees F. Generously grease a jumbo 6-count muffin pan with nonstick spray 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.

  4. 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.

  5. Fold in the chocolate chips, then gently fold in the raspberries. Gently to help prevent them from bursting or breaking too much.

  6. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar.

  7. Bake in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 25 to 30 minutes or until the tops are lightly golden brown and centers are set.

  8. 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 the pan before serving.

  9. Serve and enjoy.


  • Calories: 761.78kcal
  • Fat: 35.37g
  • Saturated Fat: 13.98g
  • Trans Fat: 0.52g
  • Monounsaturated Fat: 15.42g
  • Polyunsaturated Fat: 3.58g
  • Carbohydrates: 103.89g
  • Fiber: 4.63g
  • Sugar: 51.83g
  • Protein: 11.42g
  • Cholesterol: 99.83mg
  • Sodium: 480.63mg
  • Calcium: 265.00mg
  • Potassium: 284.14mg
  • Iron: 4.36mg
  • Vitamin A: 154.63µg
  • Vitamin C: 6.83mg
Want to share your experience making these delectable Jumbo Raspberry Chocolate Chip Muffins or have any tips to perfect the recipe? Join the discussion in the Baking and Desserts forum section and let's talk about these scrumptious treats!

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