Best Nutty Raspberry Chocolate Muffins Recipes
JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS
These are big bakery style muffins filled with juicy raspberries and plenty of chocolate chips. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- 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.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- 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.)
- 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.
- Allow to cool for 10 minutes in pan before serving.
- 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.
RASPBERRY CHOCOLATE CHIP MUFFINS
"Yummy chocolate and luscious berries create bursts of sweetness in these treats," relates Carol Schwammel of Antioch, California. "My family enjoys the muffins even before they are done baking because they make the kitchen smell heavenly!"
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. , Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 163mg sodium, Carbohydrate 34g carbohydrate, Fiber 2g fiber), Protein 4g protein.
RASPBERRY MUFFINS
Steps:
- Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.
Nutrition Facts :
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