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Jumbo Raspberry Chocolate Chip Muffins
  • 3 c. all-purpose flour (spoon & leveled)
  • 3 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. salt
  • 1/3 c. unsalted butter, melted and slightly cooled
  • 1 c. granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 c. sour cream or yogurt, at room temperature
  • 1 c. milk, at room temperature
  • 1 tsp. pure vanilla extract
  • 3/4 c. semi-sweet chocolate chips
  • 1 & 1/4 c. fresh or frozen raspberries (do not thaw)
  • optional: coarse sugar for sprinkling
Directions
Prep Time: 15 minutes. Cook Time: 30 minutes. Total Time: 45 minutes. Yield: 6 jumbo muffins or 15 standard muffins. Instructions: 1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside. 2. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. 3. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips, then gently fold in the raspberries. (Gentle to help prevent them from bursting/breaking too much.) 4. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done. 5. Allow to cool for 10 minutes in pan before serving. 6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter. Notes: Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe. Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either. Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste. Chocolate Chips: I like to use semi-sweet chocolate chips, but white chocolate, milk chocolate, or dark chocolate chips work as well. You can use chocolate chunks or mini chocolate chips instead. Frozen Berries: Frozen raspberries tend to bleed their color. Not a bad thing, but the muffins may be pink. If using frozen berries, add a few minutes onto the 2nd bake time (at 350°F (177°C)). Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information. Original Recipe: This recipe was updated in 2020 since its original publish date in 2013. The muffins are now moister and softer. If you’d like the original recipe, follow above but make these changes to the ingredient list: increase baking powder to 4 teaspoons, add 1/2 teaspoon ground cinnamon, leave out the baking soda, leave out the butter, increase oil to 1/2 cup (120ml), and leave out the sour cream.
Provided by:
Sally McKenney

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