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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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.
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!
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
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:
- 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:
- Preheat your oven to 220C/425F and line your muffin tin with papers, or spray with baking spray/release.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool in the pan for 5 minutes, then turn out onto a wire rack.
- 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
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!
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.
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!
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!
These muffins look truly delicious and authentically bakery style Michelle; great job 🙂
Thank you Jess!
Mmm these look delicious!
Thank you!
These look fantastic! So tall and moist looking and I love the strawberry centre, yum! Also the photo of the muffin being held is a really lovely shot 🙂
Thank you Hannah!
I love that photo too! It’s my mum holding it and she hates the photo because she thinks her hands look old haha!
Love, love, love bakery style muffins and love strawberries and chocolate together. This is definitely a winner for me. Thank for sharing:)
Thank you Lily!
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!
Thank you, Martie!
I love those liners too, which is a good thing because I accidentally bought a pack of 200 instead of 50!
Whoa! These are so beautiful, Michelle!! I never made such pretty, high-rise muffins. Good job! 🙂
Thank you Jhuls! I know you could make them tall and beautiful though!
These muffins look so pretty and scrumptious! I love muffins more than a cup cake, any given time and a day..
Thank you Sonal!
I don’t think I could choose between the two personally! Muffin for dinner, cupcake for dessert haha
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.
Thank you Judi – and I agree, BIG muffins are the way to go!
These look irresistible! And I can’t resist pinning this one! Nice photos too!
–G
Thank you Ginger!
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!
Haha I have to agree Cynthia, I definitely use it as an excuse to have cake for breakfast!
Thank you!
I Second That Emotion, Cynthia!!! I Am On A Muffin Craze!!!
My husband would go bananas for these! Thanks you for sharing this!
Thank you Natascha!
These muffins are just gorgeous Michelle! I would love these any time of day. I just loved how intact the strawberries remained in the muffin! Too often they just really bake away.
Thank you Julie!
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
Thank you Karen! Chocolate chop and caramel sounds amazing! I just realised I didn’t specify the flour type in the recipe, sorry, but plain flour is what I use in this recipe. Gonna go correct it now!
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
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!
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, 🙂
So this may be a weird question, but do you have the U.S. conversion for the Ingredients? I am looking them up and I am getting different measurements.
Hi Kia
I don’t have the conversions for some of my recipes as it’s quite time consuming and I only bake in weights rather than cups. This calculator is quite accurate however: https://charlotteslivelykitchen.com/grams-to-cups-conversions/
I also can’t guarantee the success of my recipes using cups as the measurements are less accurate, however things like muffins tend to be more forgiving to slight variations.
do you have recipe with out metrice system
Hi Tom
No, I only bake with one system. But there are plenty of convertors online that will work it out for you!