If you’ve ever wandered into a bakery and spotted those massive, golden-topped muffins peeking from behind the glass—this recipe brings that experience straight to your kitchen. These Bakery-Style Raspberry Chocolate Chip Muffins are big, fluffy, and full of personality. Each one is loaded with juicy raspberries and pockets of melty chocolate, creating the perfect balance of tart, sweet, and indulgent.

They rise high with beautifully domed tops, feature a soft and moist crumb inside, and a crisp sugar crust on top for that professional bakery touch. Whether you’re baking for brunch, a weekend treat, or just to satisfy your muffin cravings, this recipe is a keeper.

Why You’ll Love This Recipe

Extra-large, bakery-style tops—beautifully domed and golden
Loaded with real raspberries and chocolate chips in every bite
Tall and fluffy texture with a tender crumb inside
Perfect for meal prep or make-ahead breakfasts
Freezer-friendly and great for sharing

These muffins are what bakery dreams are made of—crispy on the edges, moist in the middle, and unapologetically rich and satisfying.

Ingredient List (With Purpose)

Dry Ingredients:

All-purpose flour: Provides structure for the high rise and soft texture
Granulated sugar: Sweetens the muffins and adds to the crisp top
Baking powder + baking soda: Ensure a tall, fluffy rise
Salt: Balances out the sweetness and enhances flavor

Wet Ingredients:

Buttermilk or yogurt: Adds moisture and tang, helps create a soft crumb
Eggs: Bind the ingredients and add structure
Vegetable oil or melted butter: Keeps the muffins extra moist
Vanilla extract: Adds warmth and a bakery-style aroma

Add-Ins:

Fresh or frozen raspberries: Add juicy bursts of tart flavor
Chocolate chips (semi-sweet or dark): Melty pockets of sweetness
Optional: Coarse sugar for topping and crunch

Step-by-Step Instructions

Step 1: Prepare the Batter

Preheat oven to 425°F (220°C). Line a jumbo muffin tin or regular tin with paper liners or grease well.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In another bowl, whisk eggs, buttermilk (or yogurt), oil, and vanilla until well combined.
Pour the wet ingredients into the dry and mix until just combined. Do not overmix.
Gently fold in raspberries and chocolate chips. Be careful not to crush the berries too much.

Step 2: Fill the Muffin Tins

Fill each muffin cup to the very top—this is how you get those bakery-style domes.
Sprinkle the tops with coarse sugar for extra crunch and sparkle (optional but recommended).

Step 3: Bake

Bake at 425°F for 5 minutes, then reduce heat to 350°F (175°C) and bake for an additional 18–22 minutes for jumbo muffins or 14–17 minutes for standard size.
The muffins are done when a toothpick inserted into the center comes out with just a few moist crumbs.
Let cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.

Tips for Success

Start with high heat: That initial 5-minute burst at 425°F gives you a bakery-worthy rise.
Don’t overmix: A few lumps in the batter are fine. Overmixing will make the muffins tough.
Toss berries in flour: If using frozen raspberries, toss them in a tablespoon of flour before adding—they’re less likely to sink.
Use jumbo muffin tins: For that true bakery look and big, bold bites.
Room temp ingredients: Help the batter mix evenly for a consistent rise.

Storage Instructions

Room Temperature: Store in an airtight container for up to 3 days.

Refrigerator: Keeps up to 5 days, though muffins are best enjoyed at room temperature.

Freezer: Freeze individually wrapped muffins for up to 2 months. Thaw at room temperature or microwave for 30 seconds before serving.

Enjoy!

These Bakery-Style Raspberry Chocolate Chip Muffins are the kind of recipe you’ll want to bake again and again. With their impressive size, golden crackly tops, and flavorful bites of tart raspberry and melty chocolate, they’re the ultimate morning treat or afternoon pick-me-up.

Perfect with a hot cup of coffee, shared at brunch, or stashed in the freezer for future cravings—these muffins are not only easy to love, they’re easy to make and even easier to devour.