Indulge your taste buds with my irresistible cafe style Jumbo Muffins! Fluffy and moist on the inside with golden crunchy tops, you won’t be disappointed with this mouthwatering recipe. These delightful treats effortlessly combine the sweet richness of white chocolate with the vibrant burst of fresh raspberries, creating muffins that are not only visually appealing but incredibly delicious.
JUMBO MUFFINS
The soft and moist texture of these White Choc and Raspberry Muffins makes them a perfect companion for your morning coffee or an afternoon tea break. These are the easiest muffins when it comes to baking, perfect to get in the kitchen with your kids and bring a touch of bakery magic to your home.
Try some of my other muffin recipes:
- HAM, CHEESE, TOMATO RELISH MUFFINS
- CARROT CAKE LUNCHBOX MUFFINS
- BANANA, YOGHURT, RASPBERRY AND WHITE CHOC MUFFINS
JUMBO MUFFINS INGREDIENTS
- SUGAR – caster, granulated or superfine sugars are all fine to use. This adds sweetness to the muffins.
- FLOUR – I used self raising flour in my recipe which I think works best.
- BAKING SODA – also known as bicarb soda, is similar to baking powder and gives foods like bread, cakes, muffins, and cookies a light, fluffy texture.
- MELTED BUTTER – adds moisture and flavour.
- VANILLA – use extract for best flavour.
- OIL – adds moisture to muffins.
- MILK – I used cow’s milk but you can use any milk needed for dietary requirements.
- VINEGAR – I use vinegar to add to the milk to create my own buttermilk. An alternative would be to buy buttermilk from the supermarket.
- EGGS – add moisture and bind everything together. Room temperature is best. You could replace these with a flax or chia egg if any egg allergies.
- RASPBERRIES – fresh raspberries are the best to use but you can also use frozen raspberries if you prefer.
- WHITE CHOCOLATE CHIPS – chocolate chips hold their shape when baking which makes them perfect for these muffins.
FREQUENTLY ASKED QUESTIONS FOR JUMBO MUFFINS
How long do jumbo muffins last for?
These muffins will last for about 5 days. You can also freeze them in an airtight container for up to two months. Bring them back to room temperature before serving.
What makes these jumbo muffins so good?
These muffins are a stand out in my opinion because they have a huge crispy top – and let’s be honest that is the best part about muffins. Also, they are extra fluffy and moist and bounce back after days!
How do I make fluffy muffins?
Have all the ingredients at room temperature as this helps the eggs and milk form a smooth texture that traps air and expands when heated in the oven. Also, avoid over mixing – make sure you mix until just combined.
What other flavour work well with jumbo muffins?
You can pretty much make any flavour muffins into jumbo muffins. Some popular flavours other than raspberry include blueberry, banana and savoury.
HOW TO MAKE JUMBO MUFFINS
STEP ONE
Preheat oven to 200°C.
Allow milk to come to room temperature, usually about 30 minutes on the kitchen bench. Add vinegar to milk and whisk to combine. Let sit for 5-10 minutes. This makes your homemade buttermilk.
STEP TWO
Add the melted butter, oil, eggs, and vanilla extract to the homemade buttermilk and mix until well combined.
STEP THREE
Add the flour, bicarb soda and sugar to the wet mixture and mix until just combined, be careful not to overmix. The batter should be lumpy. Let sit for about 10 minutes as the mixture will expand.
STEP FOUR
Gently fold in the white chocolate chips and raspberries until evenly distributed in the mixture.
STEP FIVE
Spoon the batter into prepared muffin cups and top with a sprinkle of coconut flakes.
STEP SIX
Bake in the preheated oven for 5 minutes, then keeping the muffins in the oven, reduce the oven temperature to 170°C and continue to bake for another 26 minutes or until the tops are lightly golden brown and centres are set.
JUMBO MUFFINS
Ingredients
Dry ingredients
- 2 1/2 cups self raising flour
- 1 tsp baking soda / bicarb soda
- 1 cup white sugar
Wet ingredients
- 1 cup milk
- 1 tsp vinegar
- 60g / 4 tbsp melted butter
- 4 tbsp vegetable oil
- 2 large eggs (at room temperature)
- 2 tsp vanilla extract
Raspberries
- 250g / 2 cups raspberries
White chocolate
- 1 cup white choc chips
Instructions
Preheat oven to 200°C. Line a jumbo muffin tin with paper liners.
Allow milk to come to room temperature, usually about 30 minutes on the kitchen bench. Add vinegar to milk and whisk to combine. Let sit for 5-10 minutes. This makes your homemade buttermilk.
Add the melted butter, oil, eggs, and vanilla extract to the homemade buttermilk and mix until well combined.
Add the flour, bicarb soda and sugar to the wet mixture and mix until just combined, be careful not to overmix. The batter should be lumpy. Let sit for about 10 minutes as the mixture will expand.
Gently fold in the white chocolate chips and raspberries until evenly distributed in the mixture.
Spoon the batter into the prepared muffin cups, filling them almost to the top and top with a sprinkle of coconut flakes.
Bake in the preheated oven for 5 minutes, then keeping the muffins in the oven, reduce the oven temperature to 170°C and continue to bake for another 26 minutes or until the tops are lightly golden brown and centres are set. Insert a toothpick into the centre to test if done, if it comes out clean or with just a few crumbs (not wet batter) they are ready.
Allow the muffins to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely.
Once cooled, serve and enjoy your jumbo white chocolate and raspberry muffins!
Notes
- Muffins can be stored at room temperature for 5 days or in the fridge for one week.
- If you are using frozen raspberries in place of fresh, there is no need to thaw them.
- Raspberries can be swapped out for blueberries or blackberries or other berries you desire.
- Make sure you don’t over mix the batter.
SHARING IS CARING
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