Jumbo Chocolate Chip Sour Cream Muffins

by Beat Bake Eat

My best jumbo muffin recipe yet; big chocolate chip muffins made with sour cream, butter, and oil. Gorgeous domes, a crisp crust, and a soft interior filled with melty chocolate chips. *chef’s kiss*

A soft and moist jumbo muffin made with sour cream, dotted with chocolate chips| food photography bbe

Embrace the Jumbo Muffin Pan

You’re here in my corner of the baking world, so that tells me three things about you. 

  1. You obviously love muffins. Maybe as much as I do. Heck, maybe even more.
  2. You posses a certain level of allure and adventurousness that standard-muffin bakers simply do not have.
  3. You are brave. You committed to buying this pan fully knowing that the vast majority of muffin recipes, and even baking recipes in general, don’t ever call for this pan yet you bought it anyway. I salute you.

The jumbo muffin pan will no longer be the most neglected piece in your kitchen. We’re about to make something with this gargantuan thing and it’s gonna be good.

Jumbo chocolate chip muffins made with sour cream | beatbakeeat.com

Hold on to your oven mitts because these chocolate-chipped beauties are not overgrown cupcakes.

Oh no, these are REAL muffins, my friend. They’ve got the texture, the right amount of sweetness, the domes, the crust, the sparkling sugar on top. *whispers* They’ve got it all.

They are officially now the new crowned jewel of my breakfast table. Look at ’em.

jumbo chocolate chip muffin on a small wooden plate| gorgeous food photography bbe

And they’re easy to make, too!

I’m gonna create more recipes specifically for this sized pan so stay on the look out.

close-up shot of a jumbo chocolate chip muffin | bbe

Muffins baked in a jumbo muffin pan | bbe

Jumbo Chocolate Chip Sour Cream Muffins

Beat Bake Eat
Soft and fluffy chocolate chip muffins made with sour cream and baked in a jumbo muffin pan.
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Prep Time 15 minutes
Cook Time 22 minutes
Cool Time 10 minutes
Total Time 47 minutes
Course Breakfast
Servings 6 Muffins


  • Jumbo Muffin Pan
  • Whisk or Hand Mixer


  • 1/2 cup + 1/2 tablespoon (115g) granulated sugar
  • 3 tablespoons (36g) light brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup sour cream (123g), around 14% milkfat
  • 1/4 cup unsalted butter (57g), softened but semi-firm
  • 1 egg
  • 2 tablespoons vegetable oil
  • 1 tablespoon milk, 2% milkfat
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (152g) all-purpose flour
  • 1/2 cup (101g) semisweet chocolate chips
  • Coarse sugar & more chocolate chips, for sprinkling on top


  • Preheat the oven to 400°F (205°C) standard.
  • To a medium mixing bowl, add both sugars, baking soda, baking powder, and salt.
    1/2 cup + 1/2 tablespoon (115g) granulated sugar, 3 tablespoons (36g) light brown sugar, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon fine sea salt
  • Add the sour cream and butter and mix well until fully combined.
    1/2 cup sour cream (123g), around 14% milkfat, 1/4 cup unsalted butter (57g), softened but semi-firm
  • Beat in the egg, oil, milk, and vanilla.
    1 egg, 2 tablespoons vegetable oil, 1 tablespoon milk, 2% milkfat, 1 teaspoon vanilla extract
  • Add the flour and mix slowly until fully incorporated.
    1 1/4 cups (152g) all-purpose flour
  • Fold in the chocolate chips.
    1/2 cup (101g) semisweet chocolate chips
  • Spray the jumbo muffin pan with nonstick cooking spray or grease with oil.
  • Divide the batter evenly among the muffin cups.
  • Top each muffin with more chocolate chips and coarse sugar.
  • Bake for 21 - 22 minutes until the centers are no longer visibly raw and a toothpick inserted comes out clean.
  • Cool in pan for 5 minutes then transfer to a rack to cool for 5 minutes more. Best served warm!



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Tried this recipe?Let me know how it was!

baking recipe for a jumbo muffin pan | beatbakeeat.com

Recipe Testing Endeavors

This recipe was originally meant for a standard-sized muffin pan but it didn’t workout so I decided to use my jumbo pan, which was sitting in the back of my cupboard collecting a sh*t ton of dust by the way. I know, I know. Please save what you’re going to say. I feel enough shame already. Anyway, I did some tweaking and I came up with this here recipe.

Gosh, it turned out so good. I really am proud of myself.

I used my Almond Poppy Seed Muffin Recipe as the base because those muffins are friggin’ fantastic and so underrated. You should try these as well or check out the recipe at the very least. It makes a small batch so don’t be intimidated.

I really wanted there to be butter in this recipe so I added it and after just a little bit of tweaking I got it just right.

Why add the butter? For flavor mostly. I wanted muffins that tasted very similar to those at a coffee shop. And honestly, butter makes almost anything better. There is oil in this recipe too though for added moisture and tenderness.

I decided to bake these muffins at 400°F (205°C), which is the same temperature as the recipe they were adapted from, because this produces muffins with larger domes and a golden crust and a fluffy interior. I love all of those things in muffins. 

Now, where does the sour cream come into play?

You, my dear reader, have just ventured into one of the most delicious not-so-secret secrets of baking science.

Sour cream is a baking godsend—bringing richness, moisture, and just a little bit of tang! Yes, tang. You don’t really taste it though. Don’t worry.

The high-fat content keeps your muffins moist and tender, banishing the dreaded demonic dry muffin effect straight to the pits of baking hell where it belongs.

 Fun fact: the acidity in sour cream aids the leavening process. It reacts with the baking soda which forces the batter to expand and rise creating that delightfully soft crumb- an essential component to any good muffin. How can you achieve these works of art without it? You can’t. It’s not rocket science, people. It’s muffin science… two very different fields of study. 

Plus, this isn’t my first go-round using sour cream in my muffin recipes. So I know what I’m talking about.

Muffins baked in a jumbo muffin pan | bbe

After trying this recipe, you might laugh, you might cry, you might revel in joy, you might give me a virtual hi-five. Who knows! Okay? I don’t know what I’m saying. The point is, you’ll feel something. 

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