jumbo muffins

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.

Jumbo Raspberry Chocolate Chip Muffins

(375 grams) all-purpose flour (spoon & leveled)

teaspoons baking powder

baking soda

teaspoon salt

cup (5 Tablespoons; 80 grams) unsalted butter, melted and slightly cooled

milliliters) vegetable oil

cup (200 grams) granulated sugar

2 large eggs,

cup (80 grams) sour cream or yogurt,

(240 milliliters) milk,

teaspoon pure vanilla extract

(135 grams) semi-sweet chocolate chips

sugar

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 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. 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.

I made this recipe last night. I got 12 large topped muffins. The baking time worked well. I liked the flavor, however the texture for me did not scream “moist muffin”. How could I create a moister texture and crumb ?

An excellent recipe with very clear and useful instructions and tips. I made them without chocolate and using olive oil (worked wonderfully!) They turned out impressively beautiful, with a perfect crumb. Fantastic, thanks!

I have made so many of your different muffin recipes and Hubby  and I have loved each and every one of them. I always have muffins in my freezer now for a quick delicious snack. 

This recipe is one of my all time favorites. Just made them again today.  Thank you so much for sharing.  Your tips and tricks are so valuable.

I have made these muffins several times and they are wonderful.  I mixed a little raspberry  jam in with the raspberries for a touch more raspberry flavor.

Excellent muffins!!  I jammed all of the batter into a standard muffin tin for 12 beautifully domed muffins.  Sprinkled each with a full teaspoon of granulated sugar before baking and baked for 23 minutes total.  Yummy!!!

Doubled the recipe to make 12 jumbo muffins. I only had white chocolate chips so used those instead.  I used frozen raspberries.  They were a little browner on top than I would have liked but that was probably due to my oven. They tasted amazing, could taste both the raspberries and chocolate and they were so light and fluffy. I will definitely make these again but I will reduce the oven temperature.

I made these muffins today....absolutely delicious!  They are very moist and tasty.  The recipe was so easy to follow.  I did purchase the large muffin pan which is suggested and they came out perfect!

I made these yesterday, and I am obsessed with them lol. I make muffins often but these are the best I've ever made: delicious, tall, fluffy, moist, perfect crumb. I made 12 regular sized muffins using frozen raspberries. I did 5 min at 425° and then it took about 22 min at 350° for them to cook through and get a golden top. I will definitely make them again.

Thank you for another thoroughly tested and detailed recipe. All of the recipes from your website that I've tried turn out perfectly on the first try.

Awesome muffins! I made them with GF flour, they came out great, with a beautiful muffin top, moist and delicious. Thank you.

This recipe is fantastic - it our new family favourite!  I ran out of white sugar at the 3/4 c mark (how is that even possible, I know?!)  and had to add 1/4 c of brown sugar.  Otherwise, I added a bit more than 1/3 c of sour cream because I didn't want to return a tbsp to the fridge.  The flavour and texture of the muffins were spectacular.  I made them in a regular sized pan and my family tried to eat them all at once.  I practically had to hide them.  These will be a regular in our house.

I made this recipe yesterday. Followed instructions to a "T".  They turned out heavy, and very, very dry. No, I did not overmix the batter. Waste of ingredients.  :(

Jumbo Bakery Style Corn Muffins that are actually moist! Our muffins are made with stone-ground cornmeal, honey, and other common pantry ingredients.

Bakery Style Cornbread Muffins

corn meal

all-purpose flour

baking powder

salt

butter

honey

eggs

milk

vegetable oil

Preheat oven

Preheat your oven to 350° Fahrenheit. Make sure your oven rack is in the center position.

Prepare pan

Prepare the jumbo muffin tin with 6 liners.

Whisk dry ingredients

Whisk together the flour, corn meal, baking powder, and salt.

Combine wet ingredients

In a medium bow, add softened butter (which you can soften in the microwave about 10-15 seconds medium-power) and sugar. Add in the milk, oil, honey, and one egg at a time. Use a hand mixer, or wooden spoon to combine.

Scoop in muffin tin

Spoon the wet batter into the dry batter, and combine until light and fluffy. Using a large ice cream scoop, fill each muffin liner 3/4 way with batter.

Bake muffins

Bake for 18-20 minutes. A toothpick inserted into the center of the muffin should come out clean.

Jumbo Banana Muffins double as a delicious breakfast or dessert! They have tons of banana flavor packed in thanks to 3 whole bananas!

Jumbo Banana Muffins

240 g (2 cups) all-purpose flour

tsp baking powder

cinnamon

tsp salt

tsp baking soda

tsp nutmeg

overripe bananas

56 g (4 tbsp) unsalted butter, melted

60 g (1/4 cup) vegetable oil

g (1/4 cup) brown sugar

tsp vanilla extract

Preheat oven to 400°F. Line a 6 count jumbo muffin pan with paper liners.

In a small bowl combine the all-purpose flour, baking powder, cinnamon, salt, baking soda and nutmeg. Set aside.

In a medium bowl mash the bananas then mix in the melted butter and vegetable oil. Add the granulated sugar, brown sugar, egg and vanilla extract.

Fold the dry ingredients into the wet ingredients until just combined then evenly divide the batter between muffin cups.

Bake muffins for 25 minutes.

These turned out great!  I used splenda blend for both sugars following the substitution chart on the packages.  Also added 3/4 cup of walnut pieces to the wet ingredients.  Only took 20 minutes to bake.

These were phenomenal. I made them gluten free, which was easy, just substitute GF flour and add 1/4 tsp xanthum powder per cup of flour. I also sprinkled the tops lightly before baking with regular sugar. I added golden raisins, 3/4 cup, to the dry ingredients before mixing. The dough came up to the top of each cup and I added an extra 8 minutes to the baking time, until a knife tester came out clean.  I also covered the top with foil after the first 20 minutes as the tops were browning quickly.  I do not use paper cups since I feel they are wasteful. The muffin tins today can be simply sprayed with Pam Original Spray because most of them on the market are coated with a stick free substance. Let them sit 10 minutes on a rack before turning out of the pan. #former professional baker 
    This is a simple and good recipe. Adjust your timing until your knife or tester comes out clean. You really can't go wrong otherwise.

Cinnamon streusel muffins are the perfect combination of a soft and fluffy muffin base with a layer of cinnamon sugar goodness in the center of the muffin and a crunchy, sweet streusel topping. Makes 6 jumbo muffins.

Moist Homemade Cinnamon Streusel Muffins

butter (melted)

brown sugar (packed)

oats (old-fashioned)

unsalted butter (room temperature)

vanilla extract

sour cream

confectioners' sugar

milk (or enough to make a pourable glaze)

In a small bowl, mix together filling ingredients and set aside.

In a separate bowl, add the streusel ingredients. With clean hands, mix together, squeezing to form clumps until all ingredients are incorporated in clumps. Set aside until ready to top the muffins

Preheat the oven to 425ºF. Line a 6-cup jumbo muffin pan with liners or spray with nonstick spray and set aside. If making standard sized muffins, line a 12-cup muffin tin with paper cupcake liners or spray with nonstick cooking spray. Set aside

In a large mixing bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.

In a separate large bowl, mix together with a wooden spoon the vegetable oil, brown sugar, eggs, milk and sour cream until well incorporated.

Gently fold in the dry ingredient mixture until no dry spots of flour are left.

If using a jumbo muffin tin, add ¼ cup muffin batter to the bottom of each muffin cup. If using a standard muffin tin, add 2 tablespoons of muffin batter. Add 2 teaspoons of the filling for jumbo, 1 teaspoon for standard, then top with ¼ cup more muffin batter (2 tablespoons for standard)

Sprinkle muffin batter generously with streusel topping, dividing it evenly among the muffins

Bake for 5 minutes at 425ºF, then lower the oven temperature down to 350ºF for another 15 minutes for standard muffins and 18-20 minutes for jumbo, or until a toothpick inserted into the center of the center muffin comes out clean.

Allow to cool in muffin tins for 10 minutes, then transfer to a wire rack to cool completely.

In a small bowl, mix glaze ingredients together and drizzle on top prior to serving

This recipe looks delicious. Can I substitute gluten free flour for regular flour?

Wow and Wow !
Outstanding recipe, made them as gifts for friends. 
All are now huge fans!
Amazing taste of cinnamon.

The batter was kind of thick for me. Is that normal?

I made these this morning for my physical therapy staff. I accidentally forgot the vanilla in the batter. But with all the flavor in the filling and the streusel topping it wasn’t even missed. I was actually told that it was the best muffin they ever had. I will definitely make these again! …….AND….hopefully remember the vanilla next time! Lol!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1677081539/ixaKwzP6G.mp4

Cinnamon streusel muffins are the perfect combination of a soft and fluffy muffin base with a layer of cinnamon sugar goodness in the center of the muffin and a crunchy, sweet streusel topping.

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