Strawberry Chocolate Chip Jumbo Muffins {Bakery Style}

Really moist bakery style jumbo muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery. With no mixer or fancy ingredients required and simple tips on how to get extra tall muffins with perfect tops (even without a king-size muffin pan), you don’t wanna miss this recipe!

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Strawberry Chocolate Chip Jumbo Muffins - Really moist bakery style muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery.

Muffins are usually my treat of choice when visiting a bakery, they just look so inviting towering over everything else, and there’s just something about a bakery muffin that is so delicious! Well, I’m here to help you recreate that amazing flavour and those sky high muffins at home, with just a wooden spoon, some mixing bowls and some every day, not-so-secret ingredients and methods. Not all heroes wear capes, some of us wear aprons 😉 In all seriousness though, these bakery style jumbo muffins are absolutely scrummy and totally customisable to whatever flavour your heart desires.

Strawberry Chocolate Chip Jumbo Muffins - Really moist bakery style muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery.

Banoffee Muffins

Another awesome muffin recipe – Banoffee Muffins

I totally recommend you trying out this Strawberry Chocolate Chip combo though, it’s seriously good! Strawberry and chocolate are a classic match, so they naturally work well together in these jumbo muffins, but’s the strawberry sauce centre that makes them really special. The sauce is homemade with just two ingredients, it’s really simple and quick and you can use fresh or frozen strawberries, and getting it into the centre of the muffin couldn’t be simpler. Honestly, it should be illegal how easy these muffins are to make – it shouldn’t be so simple to make such amazing treats with such little effort!  

Strawberry Chocolate Chip Jumbo Muffins - Really moist bakery style muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery.

 

I love any excuse to eat sweets for breakfast, and these Strawberry Chocolate Chip Jumbo Muffins really hit the spot. They’re MASSIVE too, so one really will fill you up until lunch time. Of course, you can enjoy these jumbo muffins any time you like, they’re sweet enough for dessert and make a yummy snack. And, if you’re feeling really nice, they’re big enough to share (you can, not me, hands off my muffins!). I made these in a Wilton 6-Cup Kingsize Muffin Pan, which is awesome. I got it for my birthday and literally couldn’t wait to try it out, it did take a little longer to get these muffins right with this new tin – the first batch were a disaster, over-baked on the outside and under-baked on the inside (I will admit that one of the failures was me completely misreading my oven thermometer and setting the oven 50F higher than I meant too, oops! I bake in this oven multiple times a week with this thermometer, you’d think I’d know how to read it by now huh!)! But I’ve done all the leg work of figuring out that timing/temperature sweet spot to bake perfect muffins in these jumbo tins so you don’t have to. The best part though is if you don’t have a king-size muffin tin, you can easily make these muffins in a regular muffin tin and still get sky high muffins tops and that bakery taste (and you’ll get more muffins for your batter, since they’re slightly smaller, I consider that a win), don’t worry I’ll include adjusted baking times etc in the recipe for if you’re using a regular muffin tin. There will be no failed muffin induced tears on my watch if I can help it!

Strawberry Chocolate Chip Jumbo Muffins {Bakery Style}

Prep

Cook

Total

Yield 6 Jumbo/12 regular

Really moist bakery style muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery.

Ingredients

For the strawberry sauce:

  • 250g strawberries (hulled weight), finely chopped
  • 100g sugar

For the muffins:

  • 350g plain/all purpose flour
  • 1/4 tsp ground cinnamon
  • 1 tbsp baking powder
  • 1 tsp bicarbonate of soda (baking soda)
  • 275g semi-sweet chocolate chips
  • 120ml vegetable oil
  • 200g sugar
  • 2 large eggs
  • 250ml buttermilk (see notes)
  • 1 tbsp vanilla extract

Instructions

To make the sauce:

  1. Put the chopped strawberries and sugar in a small saucepan and bring to a boil on a medium heat, stirring occasionally. Boil for 5 minutes, then reduce to a simmer and simmer for 10 minutes, until liquid has reduced and sauce has thickened. Remove from heat and leave to cool.

To make the muffins:

  1. Preheat your oven to 220C/425F and line your muffin tin with papers, or spray with baking spray/release.
  2. Put all the dry ingredients (flour, cinnamon, baking powder, bicarb/baking soda) in a bowl and lightly whisk to combine. Add the chocolate chips and toss to evenly disperse/cover the chips.
  3. Whisk the oil, sugar, eggs, buttermilk and vanilla together. Add to the dry ingredients and fold together with a wooden spoon until just combined, do not over-mix. Add 3 tablespoons of the strawberry sauce to the batter, and lightly swirl in.
  4. Spoon the batter into your prepared muffin tin holes/cases, filling half way. Add 1-2 tsps of strawberry sauce on top of the batter, keeping it as much in the centre of the muffin as you can (so it doesn't all leak out the sides), you may need to add less if you're making regular sized muffins. Top with more muffin batter and fill the muffin cases/holes right to the top. If you have any leftover strawberry sauce, dollop 1tsp on top of each muffin and use the tip of a knife or toothpick to swirl.
  5. If using a jumbo/king sized muffin pan: Bake at 220C/425F for 8 minutes. Without opening the oven, reduce the temperature to 190C/375F and bake for a further 18-20 minutes, until a skewer comes out clean.
  6. If using a regular sized muffin pan: Bake at 220C/425F for 5 minutes. Without opening the oven reduce the temperature to 190C/375F and bake for a further 12-15 minutes, until a skewer comes out clean.
  7. Cool in the pan for 5 minutes, then turn out onto a wire rack.
  8. Can be enjoyed warm or cold.

Notes

To make your own buttermilk, add 1tbsp of white vinegar or lemon juice to your measuring jug. Top up with regular milk (I prefer whole milk for baking personally) to 250ml, whisk together and leave to sit for 5 minutes.
Will make 6 jumbo sized muffins, or approximately 10-12 regular sized muffins.

As you can see from my photos, I used tulip muffin cases to really give them that bakery look. I totally recommend picking some up if you bake muffins regularly, and not to toot my horn but I reckon you will be after you try this recipe. They’re greaseproof, they look awesome and you’ll totally impress your friends/family/colleagues/neighbours you’re buttering up with jumbo muffins to apologise for your dogs barking at 3am (or is that just me?!), but you may have to take photos of you baking the muffins or they might not believe you didn’t just take a trip to the bakery! They’re not necessary of course, you can spray your tin with cooking spray or baking release and have paperless muffins (totally environmentally friendly and you’ll shave seconds off getting to the muffin goodness!). Or, if you’re using a regular muffin pan, you can use regular muffin paper cases too.

Strawberry Chocolate Chip Jumbo Muffins - Really moist bakery style muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery.

Tips on getting perfect muffins!

Obviously, I have briefly outlined this in the actual recipe but I just want to go more into depth on the tips on getting these perfect bakery style jumbo muffins, just make sure you don’t miss a thing (if you follow the recipe as stated you’ll be including all these tips, so don’t worry if you forget this part, this is just the Michelle talks baking science part)! And, of course, if you have any questions or problems just give me a shout in the comments! Taste-wise, buttermilk, vanilla and cinnamon are the keys here to getting that bakery taste. I promise that the cinnamon is very subtle, you hardly even know it’s there but you’d totally notice if it wasn’t! If you absolutely can’t stand cinnamon and even the thought of it offends you, then you can leave it out, they’ll still be delicious but, I won’t lie, not quite as delicious! Buttermilk not only give them a great taste, it makes them nice and moist and aids in getting them to rise, rise and rise some more – the acidity reacts with the bicarb (baking soda) to create lots of bubbles and push that muffin top to the sky!

Strawberry Chocolate Chip Jumbo Muffins - Really moist bakery style muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery.

Which brings me nicely onto the next part, sky high muffin tops! Buttermilk and bicarb, as mentioned, are key here, the other important parts are filling your muffin holes to the brim, none of the 2/3’s full BS, right to the top people! Then, you bake them at a higher temperature for the first 8 minutes (5 if making regular sized muffins), this gives them a kick start and gets that batter reaching for the stars (or the top of your oven), then you reduce it so the rest of the muffins bake evenly and perfectly. My other tip is  you can mix the dry and the wet ingredients separately whenever you like, but don’t combine them until you’re ready to put them in the oven – you want to get them in the oven as soon as possible after combining the batter so you take full advantage of the reactions and bubbles created by the bicarb, baking powder and buttermilk. As you can see, I also use both bicarb and baking powder as raising agents, this was my magic combination in terms of getting maximum rise without a bitter taste.

Strawberry Chocolate Chip Jumbo Muffins - Really moist bakery style muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery.

And, finally, to make sure your jumbo muffins are super moist and fluffy, oil and not over-mixing are your keys! Oil makes them super moist and keeps them moister longer, and with all the delicious flavours in these muffins you’re really not going to miss the taste of butter (honestly, I doubt you’d taste it if you did put it in). And you can mix the dry ingredients as much as you like and the wet ingredients as much as you like, but once you put them together just fold them together until they are combined and then stop – over-mixing leads to tough muffins and nobody wants that! Which is why I also recommend doing these by hand, a wooden spoon or rubber spatula is all you need!

Strawberry Chocolate Chip Jumbo Muffins - Really moist bakery style muffins full of chocolate chips and a gooey strawberry sauce centre. These Strawberry Chocolate Chip Jumbo Muffins are super-sized, absolutely delicious and taste just like they came from a fancy bakery.

I really hope you liked this recipe  for bakery style jumbo muffins and give it a go, let me know your thoughts in the comments below, I always love hearing from you. And I always appreciate it when you share my recipes, I’ve even got handy buttons down the side and at the bottom of the post to make it nice and easy for you 😉

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Have an awesome day, friends!

29 comments

  1. Martie says:

    These look so yummy, and I love your muffin liners! So cute! Anything that combines chocolate and strawberry is a fave for me! Thanks for sharing on #FoodieFriDIY!

  2. Judi Graber says:

    Now, this is my kind of a muffin Michelle. No regular or mini muffins for me. Love the combo of strawberry and chocolate – perfect. Thanks for sharing this any-time-of-the-day treat with Fiesta Friday.

  3. Cynthia says:

    Muffins are the best especially when they are in GIANT form! I swear muffins were created so that people could have an excuse to have cake for breakfast especially if they ar eas fluffy as yours! Thank you for sharing these at FF!

  4. Karen reed says:

    Love these, But want to experiment with caramel and choc chip? Thanks flour, should I use plain or self raising. Can’t wait to get baking. K

  5. Nicole says:

    Thank you for the recipe and all the tips on how to make them big.. I did exactly as you have written and they look awwmazing! There is one difference and so I do have one question.. My muffins did not come up tall like yours but fat and round.. is there a trick to making them tall and stand up? Thank YOU so much. I would post a picture but i don’t know where I can do that here

    • Michelle @ Giraffes Can Bake says:

      I’m so glad you liked them Nicole!
      The trick to making them tall is bake them on a high heat for the first 10 minutes, then turn it down to a lower heat for the rest of the time (instructions should be in the recipe). It’s a good idea to use an oven thermometer to make sure you have the right temp, as what’s on your dial may not be the same as what’s in the oven, especially if the oven is quite old! The other important part is the raising agents, it’s always best to check your baking soda and powder are still good, you can check baking soda/bicarb by putting a little in some white vinegar, if it fizzes you’re good to go. To test baking powder, put 1/2 tsp in a bowl and add 1/4 cup of boiling water, if it’s good it will bubble up!

      • Nicole says:

        Thank you for replying. I did follow the oven temp. instructions, but then i don’t know if it really was as it says on the oven temp screen. I will def try with thermometer. Thanks for the raising agent tips to check’em. All the Best, 🙂

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