Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 6 jumbo muffins or 15 standard muffins
These moist and dense bakery-style muffins are very impressive. They are so good and bursting with juicy raspberries and loaded with chocolate chips. You’ll also love the slightly crunchy muffin tops!
Ingredients
3 tsp baking powder
1/4 tsp baking soda
1 tsp pure vanilla extract
3 c. (375 grams) all-purpose flour (spoon & leveled)
1/3 c. (80 grams) sour cream or yoghurt, at room temperature
1/3 c. (80ml) vegetable oil
1 c. (200 grams) granulated sugar
2 large eggs, at room temperature
1 c. (240ml) milk, at room temperature
3/4 c. (135 grams) semi-sweet chocolate chips
1/3 c. (5 tbsp; 80 grams) unsalted butter, melted and slightly cooled
optional: coarse sugar for sprinkling
1 and 1/4 c. (170 grams) fresh or frozen raspberries (do not thaw)
1/2 tsp salt
How to make Jumbo Raspberry Chocolate Chip Muffins
Step 1: Prepare the oven. Preheat it to 425 degrees F or 218 degrees C. Using butter or nonstick spray, generously grease a jumbo 6-count muffin pan. Alternately, you can line them with muffin liners. Set aside.
Step 2: In a large bowl, place the flour, baking powder, baking soda, and salt. Mix well and set aside.
Step 3: Combine the melted butter with oil, sugar, and eggs until well blended. Stir in the sour cream followed by the milk and vanilla extract. At this point, the mixture should be pale yellow.
Step 4: Into the dry ingredients, pour the wet ingredients and mix using a rubber spatula or wooden spoon until blended. If needed, use a whisk to remove any large lumps of flour. Make sure not to overmix the batter. Then, gently fold in the chocolate chips followed by the raspberries.
Step 5: Between each muffin cup, divide the batter, filling to the top. On top of each batter, sprinkle the coarse sugar (optional, but recommended for extra crunch). Place in the preheated oven and bake for about 5 minutes. While the muffins are still in the oven, adjust the temperature to 350 degrees F or 177 degrees C and continue baking for another 25 to 30 minutes or until the tops turned lightly golden brown and the center of the muffins are set. To check for doneness, insert a toothpick in the center of the muffin. Once it comes out clean, the muffins are done.
Step 6: Remove from the oven when done and allow the muffins to cool in the pan for about 10 minutes. Store any leftover at room temperature, covered, for up to 5 days, or keep in the fridge for up to 1 week. You can also freeze the muffins for up to 3 months. To serve after freezing, thaw the muffins in the fridge or on the counter first.
Ingredients
- 3 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp pure vanilla extract
- 3 c. (375 grams) all-purpose flour (spoon & leveled)
- 1/3 c. (80 grams) sour cream or yoghurt, at room temperature
- 1/3 c. (80ml) vegetable oil
- 1 c. (200 grams) granulated sugar
- 2 large eggs, at room temperature
- 1 c. (240ml) milk, at room temperature
- 3/4 c. (135 grams) semi-sweet chocolate chips
- 1/3 c. (5 tbsp; 80 grams) unsalted butter, melted and slightly cooled
- optional: coarse sugar for sprinkling
- 1 and 1/4 c. (170 grams) fresh or frozen raspberries (do not thaw)
- 1/2 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 425 degrees F or 218 degrees C. Using butter or nonstick spray, generously grease a jumbo 6-count muffin pan. Alternately, you can line them with muffin liners. Set aside.
Step 2: In a large bowl, place the flour, baking powder, baking soda, and salt. Mix well and set aside.
Step 3: Combine the melted butter with oil, sugar, and eggs until well blended. Stir in the sour cream followed by the milk and vanilla extract. At this point, the mixture should be pale yellow.
Step 4: Into the dry ingredients, pour the wet ingredients and mix using a rubber spatula or wooden spoon until blended. If needed, use a whisk to remove any large lumps of flour. Make sure not to overmix the batter. Then, gently fold in the chocolate chips followed by the raspberries.
Step 5: Between each muffin cup, divide the batter, filling to the top. On top of each batter, sprinkle the coarse sugar (optional, but recommended for extra crunch). Place in the preheated oven and bake for about 5 minutes. While the muffins are still in the oven, adjust the temperature to 350 degrees F or 177 degrees C and continue baking for another 25 to 30 minutes or until the tops turned lightly golden brown and the center of the muffins are set. To check for doneness, insert a toothpick in the center of the muffin. Once it comes out clean, the muffins are done.
Step 6: Remove from the oven when done and allow the muffins to cool in the pan for about 10 minutes. Store any leftover at room temperature, covered, for up to 5 days, or keep in the fridge for up to 1 week. You can also freeze the muffins for up to 3 months. To serve after freezing, thaw the muffins in the fridge or on the counter first.
