From cozy weekend breakfasts to irresistible afternoon snacks, jumbo muffins are the ultimate comfort food that never disappoints. Whether you crave sweet, savory, or something in between, we’ve gathered 27 mouthwatering recipes that will have you reaching for your muffin tin. Get ready to bake your way to happiness—these scrumptious creations are sure to become family favorites!
Blueberry Streusel Jumbo Muffins
Ditch the boring breakfast routine. These bakery-style blueberry muffins feature a buttery streusel topping and tender crumb that’ll have everyone grabbing seconds.
Ingredients
– 2 cups all-purpose flour, sifted
– ¾ cup granulated sugar
– 2 tsp baking powder
– ½ tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup unsalted clarified butter, melted and cooled
– 1 tsp pure vanilla extract
– 1½ cups fresh blueberries, rinsed and patted dry
– ½ cup light brown sugar, packed
– ¼ cup all-purpose flour
– ¼ cup cold unsalted butter, cubed
– ½ tsp ground cinnamon
Instructions
1. Preheat oven to 375°F and line a jumbo muffin tin with 6 parchment liners.
2. Whisk together 2 cups sifted flour, granulated sugar, baking powder, and sea salt in a large bowl.
3. In a separate bowl, combine lightly beaten eggs, whole milk, cooled clarified butter, and vanilla extract.
4. Pour wet ingredients into dry ingredients and fold gently until just combined—do not overmix.
5. Gently fold in blueberries until evenly distributed throughout the batter.
6. Divide batter evenly among the 6 prepared muffin cups, filling each nearly to the top.
7. In a small bowl, combine brown sugar, ¼ cup flour, cubed cold butter, and cinnamon.
8. Use your fingertips to rub the butter into the dry ingredients until coarse crumbs form.
9. Generously sprinkle the streusel topping over each muffin batter portion.
10. Bake at 375°F for 25–28 minutes, or until a toothpick inserted into the center comes out clean.
11. Cool muffins in the tin for 10 minutes before transferring to a wire rack.
12. Allow muffins to cool completely on the rack before serving.
Tip: For maximum rise, ensure all ingredients are at room temperature before mixing. Tip: Toss blueberries in a tablespoon of flour before folding in to prevent sinking. Tip: Don’t overwork the streusel—pea-sized crumbs yield the best texture.
Expect a moist, cake-like interior bursting with juicy blueberries, contrasted by the crunchy, cinnamon-spiced streusel crown. Serve warm with a dollop of crème fraîche or alongside a cold glass of almond milk for the ultimate indulgent breakfast.
Double Chocolate Chunk Jumbo Muffins
Heavenly chocolate overload in jumbo form—these muffins are your new baking obsession. Grab that apron and let’s get mixing!
Ingredients
– 2 cups all-purpose flour
– ¾ cup Dutch-process cocoa powder
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup granulated sugar
– 1 cup whole milk
– ½ cup clarified butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 1½ cups dark chocolate chunks (60% cacao)
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with 6 parchment liners.
2. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and fine sea salt until fully combined.
3. In a large bowl, vigorously whisk the lightly beaten pasture-raised eggs and granulated sugar for 2 minutes until pale and slightly thickened.
4. Pour in the whole milk, cooled clarified butter, and pure vanilla extract, then whisk until the mixture is smooth and emulsified.
5. Gently fold the dry ingredients into the wet mixture using a spatula, stopping just as the flour disappears to avoid overmixing—this ensures a tender crumb.
6. Add the dark chocolate chunks and fold them evenly throughout the batter.
7. Divide the batter equally among the 6 prepared muffin cups, filling each nearly to the top for a domed rise.
8. Bake at 375°F for 22–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached, indicating perfect doneness without dryness.
9. Let the muffins cool in the tin for 10 minutes to set, then transfer to a wire rack to cool completely—this prevents sogginess and enhances texture.
These muffins boast a fudgy, moist interior with melty chocolate pockets and a crackly top. Try serving them warm with a dusting of cocoa powder or crumbled over vanilla ice cream for an indulgent dessert twist.
Banana Nut Jumbo Muffins
Devour these bakery-style banana nut jumbo muffins that deliver moist crumb and crunchy texture in every massive bite. Packed with ripe bananas and toasted pecans, they’re the ultimate grab-and-go breakfast or afternoon treat.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– ½ cup unsalted butter, melted and cooled
– ¾ cup dark brown sugar
– 2 large pasture-raised eggs, lightly beaten
– 1 teaspoon pure vanilla extract
– 1 ½ cups mashed very ripe bananas (about 3 large)
– ½ cup whole milk
– 1 cup toasted pecans, roughly chopped
Instructions
1. Preheat oven to 375°F (190°C) and line a jumbo muffin tin with parchment liners.
2. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon fine sea salt, and 1 teaspoon ground cinnamon in a large bowl.
3. In a separate bowl, combine ½ cup melted unsalted butter and ¾ cup dark brown sugar until smooth.
4. Mix in 2 lightly beaten pasture-raised eggs and 1 teaspoon pure vanilla extract until fully incorporated.
5. Fold in 1 ½ cups mashed very ripe bananas and ½ cup whole milk until just combined.
6. Gently add dry ingredients to wet mixture, stirring until no flour streaks remain (tip: avoid overmixing to prevent tough muffins).
7. Fold in 1 cup toasted pecans until evenly distributed.
8. Divide batter evenly among 6 jumbo muffin cups, filling each to the brim.
9. Bake for 25–28 minutes until golden brown and a toothpick inserted into the center comes out clean (tip: rotate pan halfway through for even browning).
10. Cool muffins in the tin for 10 minutes before transferring to a wire rack (tip: this prevents steaming and ensures a crisp exterior).
Yield muffins with a tender, moist interior studded with crunchy pecans and warm cinnamon notes. Serve warm with a pat of cultured butter or drizzle with local honey for extra indulgence.
Pumpkin Spice Jumbo Muffins
Pumpkin spice season is here—let’s bake jumbo muffins that’ll break the internet. Packed with warm spices and moist crumb, these are the ultimate fall treat. Get ready to level up your baking game!
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon fine sea salt
– 2 teaspoons ground cinnamon
– 1 teaspoon ground ginger
– ½ teaspoon freshly grated nutmeg
– ¼ teaspoon ground cloves
– 1 cup granulated sugar
– ½ cup dark brown sugar, packed
– 1 cup pumpkin puree
– ½ cup clarified butter, melted and cooled
– 2 pasture-raised eggs, lightly beaten
– ½ cup whole milk
– 1 teaspoon pure vanilla extract
– ½ cup toasted pecans, roughly chopped
– 12 jumbo muffin liners
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with 12 liners.
2. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1 teaspoon fine sea salt, 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, ½ teaspoon freshly grated nutmeg, and ¼ teaspoon ground cloves in a large bowl.
3. In a separate bowl, combine 1 cup granulated sugar, ½ cup packed dark brown sugar, 1 cup pumpkin puree, ½ cup cooled clarified butter, 2 lightly beaten pasture-raised eggs, ½ cup whole milk, and 1 teaspoon pure vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients using a spatula, mixing just until no flour streaks remain to avoid overmixing.
5. Gently stir in ½ cup roughly chopped toasted pecans for added crunch and flavor.
6. Divide the batter evenly among the 12 jumbo muffin liners, filling each about ¾ full.
7. Bake at 375°F for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
8. Allow the muffins to cool in the tin for 5 minutes to set before transferring to a wire rack.
9. Cool completely on the wire rack to prevent sogginess and ensure perfect texture.
Expect a tender, moist crumb with a burst of warm spices in every bite. Serve warm with a dollop of whipped cream or enjoy as an on-the-go breakfast—these muffins stay fresh for days if stored airtight.
Lemon Poppy Seed Jumbo Muffins
Y’all, these jumbo muffins are about to become your new baking obsession. They deliver that perfect balance of zesty lemon brightness and subtle poppy seed crunch in every massive bite. Get ready to level up your breakfast game instantly.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– ¾ cup granulated sugar
– 2 tablespoons poppy seeds
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup clarified butter, melted and cooled
– 2 tablespoons fresh lemon zest
– ¼ cup fresh lemon juice
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C) and line a jumbo muffin tin with parchment liners.
2. Whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon fine sea salt, ¾ cup granulated sugar, and 2 tablespoons poppy seeds in a large mixing bowl.
3. In a separate bowl, combine 2 lightly beaten pasture-raised eggs, 1 cup whole milk, ½ cup cooled clarified butter, 2 tablespoons fresh lemon zest, ¼ cup fresh lemon juice, and 1 teaspoon pure vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined—do not overmix to avoid tough muffins.
5. Divide the batter evenly among the prepared jumbo muffin cups, filling each about ¾ full.
6. Bake for 22-25 minutes at 375°F until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Cool the muffins in the tin for 5 minutes before transferring to a wire rack—this prevents steaming and maintains texture.
8. Allow muffins to cool completely on the wire rack before serving for the best crumb structure.
The crumb is incredibly tender and moist, with bursts of citrus from the fresh zest and juice. Serve them warm with a dollop of lemon curd or enjoy alongside a strong cup of coffee for the ultimate morning treat.
Raspberry Almond Jumbo Muffins
Luscious raspberry almond jumbo muffins that’ll make your kitchen smell like a bakery. Grab your apron and let’s bake perfection.
Ingredients
– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 tsp baking powder
– ½ tsp fine sea salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup clarified butter, melted and cooled
– 1 tsp pure almond extract
– 1½ cups fresh raspberries
– ½ cup sliced almonds
Instructions
1. Preheat oven to 375°F and line a jumbo muffin tin with parchment liners.
2. Whisk together 2 cups all-purpose flour, ¾ cup granulated sugar, 2 tsp baking powder, and ½ tsp fine sea salt in a large bowl.
3. In a separate bowl, combine 2 lightly beaten pasture-raised eggs, 1 cup whole milk, ½ cup cooled clarified butter, and 1 tsp pure almond extract.
4. Tip: Gently fold wet ingredients into dry ingredients until just combined to avoid overmixing and tough muffins.
5. Carefully fold in 1½ cups fresh raspberries, being cautious not to crush them.
6. Divide batter evenly among 6 jumbo muffin cups, filling each about ¾ full.
7. Sprinkle ½ cup sliced almonds evenly over the tops of each muffin.
8. Bake at 375°F for 25–28 minutes, until golden brown and a toothpick inserted comes out clean.
9. Tip: Rotate the muffin tin halfway through baking for even browning and perfect rise.
10. Remove muffins from oven and let cool in the tin for 5 minutes.
11. Transfer muffins to a wire rack to cool completely, about 30 minutes.
12. Tip: Allow muffins to cool fully before serving to set the texture and prevent sogginess.
Crisp almond crunch gives way to a tender, buttery crumb bursting with tart raspberry pockets. Serve warm with a dollop of clotted cream or toasted for breakfast with your favorite coffee blend.
Cranberry Orange Jumbo Muffins
Grab your muffin tin because these cranberry orange jumbo muffins are about to become your new breakfast obsession. They combine tart cranberries with bright citrus in a tender, bakery-style crumb that’s totally worth waking up for.
Ingredients
– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup unsalted butter, melted and cooled
– 1 tablespoon orange zest
– ½ cup fresh cranberries, roughly chopped
– ½ cup turbinado sugar, for topping
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with 6 paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted unsalted butter, and orange zest, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; do not overmix to avoid a tough texture.
5. Gently fold in the roughly chopped fresh cranberries until evenly distributed throughout the batter.
6. Divide the batter evenly among the 6 prepared muffin cups, filling each nearly to the top.
7. Sprinkle the turbinado sugar generously over the top of each muffin for a crunchy, caramelized finish.
8. Bake in the preheated oven for 22–25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nothing beats the contrast of the moist, citrus-infused crumb against the burst of tart cranberries and sugary top. Serve them warm with a smear of cream cheese or enjoy as an on-the-go treat—they stay fresh for days if you can resist them that long!
Peach Crumble Jumbo Muffins
Grab your muffin tins because we’re transforming juicy summer peaches into bakery-worthy jumbo muffins with a buttery crumble topping that shatters with every bite. Get ready for that perfect sweet-tart balance and cozy spice warmth in every single pull-apart piece.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 2 pasture-raised eggs, lightly beaten
– 1/2 cup European-style cultured unsalted butter, melted and cooled to room temperature
– 3/4 cup whole milk
– 1 teaspoon pure vanilla extract
– 1 1/2 cups ripe peaches, peeled and finely diced
– 1/2 cup old-fashioned rolled oats
– 1/4 cup dark brown sugar, packed
– 3 tablespoons clarified butter, chilled
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with 6 parchment liners.
2. Whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, ground cinnamon, and freshly grated nutmeg in a large mixing bowl.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, melted European-style cultured unsalted butter, whole milk, and pure vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined; avoid overmixing to keep the muffins tender.
5. Gently fold in the finely diced ripe peaches until evenly distributed throughout the batter.
6. Divide the batter evenly among the 6 prepared jumbo muffin cups, filling each about two-thirds full.
7. In a small bowl, combine the old-fashioned rolled oats, packed dark brown sugar, and chilled clarified butter, using your fingers to mix until coarse crumbs form.
8. Sprinkle the crumble topping generously over each muffin batter portion, covering the surface evenly.
9. Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
10. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
A warm peach crumble muffin delivers a moist, fruit-studded interior contrasted by that crisp, oat-filled topping. Serve them slightly warmed with a dollop of vanilla bean ice cream for an indulgent breakfast-for-dessert twist, or enjoy alongside a cold glass of almond milk for the ultimate cozy morning treat.
Maple Walnut Jumbo Muffins
Viral-worthy and utterly irresistible, these maple walnut jumbo muffins deliver bakery-quality perfection in your own kitchen. Grab your apron—this is about to become your new weekend obsession.
Ingredients
– 2 cups all-purpose flour, sifted
– ¾ cup dark brown sugar, packed
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– ¾ cup whole milk, at room temperature
– ½ cup pure maple syrup, grade A
– ½ cup European-style cultured unsalted butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 1 cup walnuts, toasted and roughly chopped
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with parchment liners.
2. In a large mixing bowl, whisk together the sifted flour, packed brown sugar, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten eggs, room temperature whole milk, pure maple syrup, melted and cooled butter, and vanilla extract, whisking until emulsified.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined—avoid overmixing to ensure a tender crumb.
5. Gently fold in the toasted and roughly chopped walnuts until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each nearly to the top for a domed bakery-style rise.
7. Bake at 375°F for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely—this prevents steaming and maintains texture.
Heavenly warm from the oven, these muffins boast a moist, tender crumb with crunchy walnut bits and a deep maple sweetness. Serve them split and slathered with cinnamon honey butter for an extra indulgent breakfast treat.
Carrot Cake Jumbo Muffins
Let’s transform classic carrot cake into bakery-style jumbo muffins you’ll crave all season. Loaded with warm spices and topped with creamy frosting, these are your new breakfast obsession.
Ingredients
– 2 cups all-purpose flour
– 1 ½ cups granulated sugar
– 2 teaspoons baking soda
– 1 teaspoon kosher salt
– 2 teaspoons ground cinnamon
– ½ teaspoon ground nutmeg
– ¼ teaspoon ground cloves
– 3 large pasture-raised eggs, lightly beaten
– 1 ½ cups grapeseed oil
– 2 teaspoons pure vanilla extract
– 3 cups finely grated carrots (about 4 medium)
– 1 cup crushed pineapple, drained
– ½ cup chopped walnuts
– 8 ounces cream cheese, softened
– ½ cup unsalted butter, softened
– 2 cups confectioners’ sugar
– 1 teaspoon fresh lemon juice
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with parchment liners.
2. Whisk together the all-purpose flour, granulated sugar, baking soda, kosher salt, ground cinnamon, ground nutmeg, and ground cloves in a large mixing bowl.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, grapeseed oil, and pure vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold gently until just combined—do not overmix.
5. Fold in the finely grated carrots, drained crushed pineapple, and chopped walnuts until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7. Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
8. Transfer the muffins to a wire rack and allow them to cool completely, about 1 hour.
9. While the muffins cool, beat the softened cream cheese and softened unsalted butter together with an electric mixer on medium speed until smooth and creamy.
10. Gradually add the confectioners’ sugar and fresh lemon juice, beating until the frosting is light and fluffy.
11. Frost the cooled muffins generously with the cream cheese frosting.
Heavenly moist with a tender crumb, these muffins boast deep spice notes that perfectly complement the sweet carrots and tangy pineapple. For an extra indulgent twist, toast a muffin half and serve it warm with a scoop of vanilla bean ice cream.
Chocolate Chip Oatmeal Jumbo Muffins
Zesty mornings call for these bakery-style muffins that deliver chewy oats and melty chocolate in every massive bite. Grab your apron and let’s bake!
Ingredients
– 2 cups old-fashioned rolled oats
– 1 ½ cups all-purpose flour
– ¾ cup granulated sugar
– ½ cup dark brown sugar, packed
– 2 tsp baking powder
– 1 tsp baking soda
– 1 tsp kosher salt
– 1 tsp ground cinnamon
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup clarified butter, melted and cooled
– 1 tsp pure vanilla extract
– 1 ½ cups semisweet chocolate chips
Instructions
1. Preheat oven to 375°F and line a jumbo muffin tin with 6 parchment liners.
2. Whisk together oats, flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
3. In a separate bowl, combine beaten eggs, milk, clarified butter, and vanilla extract until homogeneous.
4. Pour wet ingredients into dry ingredients and fold gently until just combined—do not overmix.
5. Gently fold in chocolate chips until evenly distributed throughout the batter.
6. Divide batter evenly among prepared muffin cups, filling each to the brim.
7. Bake for 22–25 minutes until tops are golden brown and a toothpick inserted into the center comes out clean.
8. Cool muffins in the tin for 10 minutes before transferring to a wire rack.
9. Cool completely for 30 minutes to set the structure and prevent crumbling.
Crave-worthy texture features a tender crumb with hearty oat chew and pockets of molten chocolate. Serve warm with a drizzle of salted caramel or crumble over vanilla ice cream for an epic dessert twist.
Apple Cinnamon Jumbo Muffins
Zesty autumn vibes call for these bakery-style muffins. Grab your apron and let’s bake up some cozy magic.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– 1 tsp ground cinnamon
– ½ tsp fine sea salt
– 2 pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup clarified butter, melted and cooled
– 1 tsp pure vanilla extract
– 1½ cups peeled and finely diced Granny Smith apples
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted and cooled clarified butter, and pure vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated; avoid overmixing to ensure a tender crumb.
5. Gently fold in the peeled and finely diced Granny Smith apples until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
7. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely; this prevents steaming and maintains texture.
9. For optimal flavor, let the muffins rest for at least 10 minutes after baking to allow the spices to meld.
A warm, spiced aroma fills your kitchen with each bite offering a soft, moist crumb and bursts of tart apple. Serve them fresh from the oven with a dollop of cinnamon-spiked whipped cream or enjoy as a grab-and-go breakfast delight.
Pineapple Coconut Jumbo Muffins
Whip up these tropical treats that’ll transport your taste buds straight to paradise. Packed with juicy pineapple and creamy coconut, they’re the ultimate grab-and-go breakfast or snack.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 tablespoon baking powder
– ½ teaspoon fine sea salt
– ¾ cup unsweetened shredded coconut
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup clarified butter, melted and cooled
– 1 teaspoon pure vanilla extract
– 1 cup diced fresh pineapple, patted dry
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, fine sea salt, and unsweetened shredded coconut until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted and cooled clarified butter, and pure vanilla extract, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just incorporated; avoid overmixing to keep the muffins tender.
5. Gently fold in the diced fresh pineapple that has been patted dry to prevent excess moisture.
6. Divide the batter evenly among the prepared jumbo muffin cups, filling each about three-quarters full.
7. Bake in the preheated oven for 22–25 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
A moist, fluffy crumb meets bursts of sweet pineapple and toasty coconut in every bite. Serve warm with a dollop of coconut whipped cream or toasted for a crispy edge—perfect for brunch or a tropical-inspired dessert.
Zucchini Chocolate Chip Jumbo Muffins
Kickstart your morning with these moist, chocolate-packed zucchini muffins that transform garden surplus into bakery-worthy treats. They’re secretly veggie-loaded and irresistibly tender.
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup light brown sugar, firmly packed
– 1/2 cup unsalted butter, melted and cooled
– 2 large pasture-raised eggs, lightly beaten
– 1/3 cup whole milk
– 1 teaspoon pure vanilla extract
– 2 cups finely grated zucchini, excess moisture squeezed out
– 1 cup semi-sweet chocolate chips
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon fine sea salt
– 1 teaspoon ground cinnamon
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, fine sea salt, and ground cinnamon until fully combined.
3. In a separate bowl, combine the granulated sugar, light brown sugar, melted unsalted butter, lightly beaten pasture-raised eggs, whole milk, and pure vanilla extract, whisking until smooth.
4. Tip: Gently fold the wet ingredients into the dry ingredients using a spatula to avoid overmixing, which can lead to tough muffins.
5. Incorporate the finely grated zucchini (with excess moisture squeezed out) and semi-sweet chocolate chips into the batter, mixing just until evenly distributed.
6. Divide the batter evenly among the prepared jumbo muffin cups, filling each about 3/4 full.
7. Bake in the preheated oven at 375°F for 22–25 minutes, or until a toothpick inserted into the center comes out clean with no wet batter.
8. Tip: Rotate the muffin tin halfway through baking to ensure even browning and avoid hot spots in your oven.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
10. Transfer the muffins to a wire rack to cool completely, which helps prevent sogginess.
11. Tip: For an extra flavor boost, sprinkle a pinch of coarse sugar on top before baking for a crunchy finish.
Bursting with moist crumb and melty chocolate pockets, these muffins offer a subtle spice from cinnamon and a hint of earthy zucchini. Serve them warm with a dollop of whipped cream or crumble over ice cream for a decadent dessert twist.
Strawberry Cheesecake Jumbo Muffins
Fulfill your cheesecake cravings with these bakery-style muffins that deliver creamy indulgence in every bite. Fresh strawberries and velvety cream cheese create a decadent breakfast or dessert that’s surprisingly simple to make. Get ready to impress with minimal effort and maximum flavor payoff.
Ingredients
– 2 cups all-purpose flour, sifted
– 1 cup granulated sugar
– 2 tsp baking powder
– ½ tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk, at room temperature
– ½ cup European-style cultured unsalted butter, melted and cooled to 110°F
– 1 tsp pure vanilla extract
– 8 oz full-fat cream cheese, softened to 68°F
– ¼ cup confectioners’ sugar
– 1 cup fresh strawberries, hulled and diced into ¼-inch pieces
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with 6 parchment liners.
2. Whisk together the sifted flour, granulated sugar, baking powder, and sea salt in a large mixing bowl until fully incorporated.
3. In a separate bowl, combine the lightly beaten eggs, room-temperature whole milk, melted European-style cultured unsalted butter cooled to 110°F, and pure vanilla extract.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined; avoid overmixing to prevent toughness.
5. In another bowl, beat the softened full-fat cream cheese and confectioners’ sugar with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
6. Gently fold the diced fresh strawberries into the muffin batter until evenly distributed.
7. Fill each muffin liner halfway with the strawberry batter.
8. Add a dollop of the cream cheese mixture (about 1 tablespoon) to the center of each muffin batter portion.
9. Top with the remaining batter, covering the cream cheese completely to prevent burning.
10. Bake for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the muffin part (avoiding the cream cheese) comes out clean.
11. Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely; this prevents sogginess and sets the texture.
12. Serve warm or at room temperature for the best flavor melding.
Buttery, tender muffin crumb envelops a tangy cream cheese core, with bursts of juicy strawberry in every bite. Enjoy these warm with a drizzle of honey for breakfast or chilled as an elegant dessert—either way, they’re a showstopper that balances sweetness and richness perfectly.
Peanut Butter Banana Jumbo Muffins
Satisfy your sweet cravings with these bakery-style muffins that combine creamy peanut butter and ripe bananas in every massive bite. Grab your mixing bowls—this recipe delivers moist, fluffy perfection with zero fuss. Get ready to bake up a storm!
Ingredients
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– ½ teaspoon fine sea salt
– 3 large pasture-raised eggs, lightly beaten
– 1 cup creamy peanut butter
– ¾ cup whole milk
– ½ cup unsalted butter, melted and cooled
– 1 cup mashed very ripe bananas (about 2 large bananas)
– 1 teaspoon pure vanilla extract
– ½ cup chopped roasted peanuts
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with 6 paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, creamy peanut butter, whole milk, melted unsalted butter, mashed very ripe bananas, and pure vanilla extract, stirring until smooth.
4. Tip: For maximum fluffiness, avoid overmixing—gently fold the wet ingredients into the dry ingredients until just incorporated, with a few streaks of flour remaining.
5. Fold in the chopped roasted peanuts evenly throughout the batter.
6. Divide the batter equally among the 6 prepared jumbo muffin cups, filling each nearly to the top.
7. Bake in the preheated oven at 375°F for 22–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
8. Tip: Rotate the muffin tin halfway through baking to ensure even browning and prevent hot spots.
9. Remove the muffins from the oven and let them cool in the tin for 5 minutes to set.
10. Transfer the muffins to a wire rack to cool completely for about 30 minutes.
11. Tip: For an extra flavor boost, drizzle with melted peanut butter or a sprinkle of coarse sugar before serving if desired.
Fluffy and fragrant, these muffins boast a tender crumb with pockets of peanut richness and sweet banana notes. Enjoy them warm with a smear of butter or as an on-the-go breakfast—they stay moist for days and pair perfectly with a cold glass of milk for ultimate indulgence.
Cherry Almond Jumbo Muffins
Y’all need these cherry almond jumbo muffins in your life. They’re bursting with sweet-tart cherries and nutty almond flavor—perfect for breakfast or that 3pm slump. Get ready to bake up something seriously addictive.
Ingredients
– 2 cups all-purpose flour
– ¾ cup granulated sugar
– 2 tsp baking powder
– ½ tsp fine sea salt
– 2 large pasture-raised eggs, lightly beaten
– 1 cup whole milk
– ½ cup unsalted butter, melted and cooled
– 1 tsp pure almond extract
– 1½ cups fresh sweet cherries, pitted and halved
– ¼ cup sliced almonds
– Turbinado sugar for sprinkling
Instructions
1. Preheat your oven to 375°F and line a jumbo muffin tin with 6 paper liners.
2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. In a separate bowl, combine the lightly beaten pasture-raised eggs, whole milk, melted unsalted butter, and pure almond extract.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined—do not overmix.
5. Gently fold in the pitted and halved fresh sweet cherries until evenly distributed throughout the batter.
6. Divide the batter equally among the 6 prepared jumbo muffin cups, filling each nearly to the top.
7. Sprinkle the tops generously with sliced almonds and a dusting of turbinado sugar for crunch and shine.
8. Bake at 375°F for 25–28 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Outrageously moist and tender with pops of juicy cherry in every bite. The almond extract and sliced almonds add a sophisticated nuttiness that pairs perfectly with the fruit. Serve warm with a dollop of mascarpone or alongside a cold glass of almond milk for the ultimate treat.
Savory Cheddar Herb Jumbo Muffins
Elevate your brunch game with these savory jumbo muffins. Packed with sharp cheddar and fresh herbs, they bake up golden and irresistible—perfect for grabbing on the go or serving alongside soups and salads.
Ingredients
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup unsalted butter, melted and slightly cooled
– 1 cup whole milk, at room temperature
– 2 pasture-raised eggs, lightly beaten
– 1 1/2 cups sharp cheddar cheese, grated
– 1/4 cup fresh chives, finely minced
– 2 tablespoons fresh rosemary, finely chopped
Instructions
1. Preheat your oven to 375°F and generously grease a jumbo muffin tin with butter or non-stick spray.
2. In a large mixing bowl, whisk together the all-purpose flour, baking powder, kosher salt, and black pepper until fully combined.
3. In a separate bowl, combine the melted unsalted butter, whole milk, and lightly beaten pasture-raised eggs, whisking until smooth.
4. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just incorporated—avoid overmixing to keep the muffins tender.
5. Fold in the grated sharp cheddar cheese, minced fresh chives, and chopped fresh rosemary until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow for rising.
7. Bake at 375°F for 22–25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely—this prevents steaming and ensures a crisp exterior.
9. Serve warm or at room temperature.
Perfectly fluffy with a crisp, cheesy crust, these muffins boast a rich herbal aroma and a satisfyingly dense crumb. Try splitting them open and topping with a pat of butter or using them as a base for mini breakfast sandwiches.
Conclusion
Whether you’re craving sweet or savory, these 27 jumbo muffin recipes offer endless inspiration for home bakers. We hope you find new favorites to bake and share—don’t forget to leave a comment with your top picks and pin this article to your Pinterest boards for easy reference!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
