These are the perfect bakery style Jumbo Chocolate Chip Muffins! A super large muffin filled with chocolate chips that rise high and have a crisp muffin top!

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For quite some time now, I’ve been wanting to make some jumbo muffins. I have a lot of muffin recipes on the blog and you can find 20 Breakfast Muffin Recipes to get you started. Anyway, as much as I love the regular sized muffins, I was still thinking about those bakery style muffins. So, I stated doing my research to out how bakeries get their muffins large with those perfectly crisp toppings. After some failed attempts, I finally cracked the recipe! Keep reading to see how you can make jumbo bakery style muffins at home!

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What Makes These Muffins Work

• Difficulty – This recipe is probably rated as a medium difficulty due to having to take special care to all the instructions for ensured success.
• Special equipment – You will need a jumbo muffin pan to make these muffins. The individual wells of a jumbo muffin pan will be approximately 3 x 2.5 x 2 inches
• Taste – These are a very large, moist yet dense muffin, with scattered chocolate chips. (add more if you like). The tops are high and crisp and the outer edges of the muffins have a little bit of a crust.
• Serving – This recipe makes six jumbo muffins. They are very big! The batter used for each muffin is almost 8 oz. You can easily make these a regular 12 count muffin pan.

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Ingredients

• Flour – All purpose flour works best for these muffins.
• Baking powder – The rising agent used for the muffins.
• Salt – Regular table salt.
• Eggs – I used large eggs at room temperature.
• Sugar – Granulated white sugar.
• Coarse sugar – A little coarse sugar is sprinkled on the tops before baking.
• Butter – Unsalted melted butter.
• Milk – I used whole milk.
• Sour cream – Just regular sour cream.
• Vanilla extract
• Chocolate chips – I used semi sweet chocolate chips.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 425 degrees F/215 degrees C. Grease 6 jumbo muffin tins and set aside.
2. Combine dry ingredients – In a large mixing bowl combine the flour (*minus one tablespoon), baking powder and salt. Whisk to combine and set aside.
3. Combine chocolate chips with flour – In a small bowl, toss together the chocolate chips with the remaining tablespoon of flour.
4. Combine all wet ingredients with sugar – In a large bowl whisk together the melted butter, sugar and eggs. Add in the milk, sour cream and vanilla extract. Whisk until combined well, about 2 minutes.
5. Finish muffin batter – Pour the wet ingredients into the flour mixture and fold in until combined. Be careful not to over mix the batter. Just fold until there are no visible lumps. The batter should be thick. Fold in the chocolate chips.
6. Pour into muffin pans – Evenly pour batter into prepared muffin tins. The batter should fill the cups completely for this recipe. Sprinkle coarse sugar over the tops.
7. Bake – Bake for 8 minutes at 425 degrees F/215 degrees C. Reduce oven heat to 350 degrees F/180 degrees C and continue baking the muffins for 22- 24 minutes. Insert a toothpick into the center to check for doneness.
8. Cool – Remove from oven and place baking pan on a wire rack to cool for 5 minutes. Remove from muffin pan and allow to cool completely before storing.

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Recipe Tips

• Use jumbo muffin pan – For ensured large muffins, make sure to use a jumbo muffin pan as stated.
• Grease don’t line muffin wells – It’s best to grease the muffin wells to ensure a golden bottom and sides of the muffins. As well, it helps with getting a better rise in the muffins to create a high and crisp top.
• Don’t over mix the batter – Over mixing will result in dry muffins.
• Coat chocolate chips in flour – A small amount of flour is used to toss the chocolate chips before adding to the batter. This is to ensure they don’t sink in baking.
• Make sure to sprinkle tops with sugar – By sprinkling the tops with sugar before baking, you create more of a crusty muffin top.
• Bake at higher temperature to start – Bake the muffins for 5-8 minutes in a very hot oven. Then reduce heat to normal temperature. This will ensure the muffins get the rise they need, while not over baking.

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substitutions

• Sour cream – You can use Greek yogurt or plain full fat yogurt or in place of sour cream.
• Whole milk – Alternatively, you can use buttermilk or even semi skimmed milk. If you do use semi skimmed milk, the muffins won’t be as rich in texture.
• Melted butter – Half vegetable oil and half melted butter will also work. I don’t recommend only using oil for these muffins as it will change the flavour.
• Semi sweet chocolate chips – Use bittersweet chocolate chips, dark chocolate chips or even milk chocolate chips. You can use large, regular size or mini chocolate chips for these muffins.
• Jumbo muffin pan – If you prefer to make smaller muffins, you can just use a regular 12 count muffin pan. You will have to reduce the baking time by about 10 minutes. Just check with a toothpick for dry crumbs.
• Spices – I don’t use any spices in these muffins, but you could add a little cinnamon or nutmeg. I’d recommend about 1/2 teaspoon of cinnamon and about 1/4 teaspoon of nutmeg. Add it with the dry ingredients if using.

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Serving and Storage

• Serving – These muffins are great served warm with butter or just as they are after they cool down.
• Storage – You can keep these in an airtight container on the counter up to about four days. In the fridge for up to a week. Keep in mind if storing in the fridge, it’s best to bring to room temperature before serving. As well, they will freeze great up to about two months in a freezer proof container or bag.

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Frequently Asked Questions

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