Jumbo bakery-style chocolate chip muffins

I love browsing local bakeries for their splendid baked goods. One of my favorite things to look at are their muffins. Here I’ve recreated a chocolate chip muffin, but I made them jumbo-sized!

jumbo bakery-style chocolate chip muffins

How is it that the holidays are here? Even though this seemed like the LONGEST YEAR EVER, Thanksgiving flew by, and the year is (finally) almost over.

Although it’s been a year to forget, I wanted to end it on a high note. And what better way than to bake muffins? Am I right? You all know my obsession with muffins on Eva Bakes. I have over 50 different varieties for you to choose from. And here’s one more!

jumbo bakery-style chocolate chip muffins

This bakery-style chocolate chip muffin is similar to the one you’d find at your local bakery. Well, except that these are jumbo sized. I wouldn’t want you to get hungry after eating one! Of course, you could cut it in half and share it, but what’s the fun in that when you can each have your own?

jumbo bakery-style chocolate chip muffins

I topped my muffins with additional chocolate chips and some coarse sugar for some crunch. The muffins baked up beautifully and had a soft, tender crumb. Next time, I may substitute the oil for applesauce to make them slightly healthier.

Husband’s rating: 2.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Jumbo chocolate chip bakery-style muffins

These giant chocolate chip muffins are like the ones you'd find at a bakery... only homemade!
Prep Time15 minutes
Cook Time23 minutes
Total Time38 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 5
Author: Eva Bakes


  • 4 Tablespoons unsalted butter melted and cooled
  • ¼ cup canola or vegetable oil
  • 1 cup granulated sugar
  • 1 large egg
  • 1 large egg white
  • 1 and ½ teaspoons vanilla extract
  • ½ cup buttermilk I made my own by adding 1 teaspoon of white vinegar to ½ cup of milk (let it sit for a few minutes to curdle up)
  • 1 and ¾ cup all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons corn starch
  • ½ teaspoon salt
  • 1 cup chocolate chips
  • coarse sugar for sprinkling optional


  • Preheat your oven to 425°F. Generously grease a jumbo muffin pan (or use liners) and set aside.
  • In a large bowl, mix together the melted butter, oil and sugar until uniform. Add in the egg, egg white, and vanilla until well blended. Add in the buttermilk and mix well.
  • In a separate small bowl, whisk together the flour, baking powder, corn starch, and salt.
  • Gently fold the dry ingredients into the large bowl with the wet ingredients. Do not over mix. When a few dry streaks remain, fold in the chocolate chips. Gently fold until no dry streaks remain.
  • Transfer the batter into your prepared muffin pan, filling each well almost to the top. Sprinkle on additional chocolate chips and the coarse sugar if desired.
  • Bake in your preheated oven for 8 minutes. Then, without opening the oven, turn the heat down to 350°F and bake an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool before serving.°


This recipe can also be baked in a standard muffin pan. Your baking time will decrease, so check the oven after 7-8 minutes after you have turned the temperature down to 350°F.
Leftover muffins should be stored, covered, at room temperature and will last for several days.
Source: Sugar Spun Run

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