RASPBERRY DARK CHOCOLATE MUFFINS

Raspberry Dark Chocolate Muffins image

Provided by chris elizondo

Time 40m

Number Of Ingredients 14

3 c all purpose flour
4 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 large eggs, room temperature
3/4 c granulated sugar
1/4 c brown sugar
1 c milk, room temperature
1/2 c canola oil
1 tsp vanilla extract
3 Tbsp kahlua liquer
2/3 c dark or semi sweet chocolate chips
1 1/4 c fresh raspberries (or frozen, not thawed)
coarse sugar for sprinkling

Steps:

1. While preheating over to 425 degrees, spray a jumbo muffin tin -or popover tin- with cooking spray. (These work best in a larger, higher tin because we are going bake them to rise tall)
2. In a large bowl, gently mix together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, kahlua and vanilla extract.
4. Fold wet ingredients into dry ingredients and mix by hand, avoiding over-mixing, which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then very gently to avoid them from leaking their color, fold in the raspberries.
5. Pour batter into prepared muffin tins, filling all the way up just below the top edge of the muffin tin. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. The burst of high heat to a completely filled muffin tin is the trick to getting that gourmet bakeshop looking top - nice and high :) Allow to cool for 10 minutes