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JUMBO Bakery-Style Chocolate Chip Muffins Recipe

JUMBO Bakery-Style Chocolate Chip Muffins

JUMBO Bakery-Style Chocolate Chip Muffins are deliciously moist, packed with chocolate chips, and the perfect way to start the day!
Course Breakfast
Cuisine American
Keyword bakery-style, chocolate chip, jumbo, muffins
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6 jumbo muffins


  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • cup butter melted and slightly cooled
  • cup oil vegetable, canola, or coconut
  • 1 cup milk room temperature
  • cup vanilla yogurt room temperature or sour cream
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 3 tsp baking powder
  • ½ tsp table salt
  • ¼ tsp baking soda
  • 1 cup regular semi-sweet chocolate chips + more for tops
  • ½ cup mini chocolate chips + more for tops
  • 1 tbsp coarse raw sugar for tops *opt


  • Preheat the oven to 425 degrees.
  • Liberally grease a jumbo muffin tin (6-count) with shortening or baker's release or line with liners. Set aside.
  • Mix the sugar, eggs, melted butter, and oil until combined.
  • Then mix in the milk, yogurt, and vanilla until the mixture is a pale yellow color.
  • Add the flour, baking powder, salt, and baking soda and mix until combined using a rubber spatula or wooden spoon. The batter will be thick, but please avoid over-mixing.
  • Gently fold in both types of chocolate chips.
  • Divide the batter evenly between the prepared muffin cups, filling to the top.
  • Add a couple more chocolate chips to the tops of each filled muffin cup followed by a sprinkle of coarse sugar.
  • Bake at 425 for 5 minutes - THEN REDUCE THE HEAT TO 350 DEGREES (leaving the pan in the oven) and continue to bake for another 25-30 minutes or until the muffins are light golden brown and the tops spring back when lightly pressed on. (you can also do the toothpick test)
  • Cool for at least 15 minutes in the pan before removing.
  • Serve warm or let cool to room temperature before placing in an airtight container for storage.


*be sure to measure the flour by spooning & leveling - do not scoop from the bag.