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Yummy Raspberry Chocolate Chip Muffins Recipe

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This recipe for Yummy Raspberry Chocolate Chip Muffins is from Les Recettes de la Famille Lafrance, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
3 c. all-purpose flour (leveled)
3 tsp. baking powder
tsp. baking soda
tsp. salt
⅓ c. (5 tbsp.) unsalted butter, melted and slightly cooled
⅓ vegetable oil
1 c. granulated sugar
2 large eggs, at room temperature
⅓ sour cream or plain yogurt, at room temperature
1 c. milk, at room temperature
1 tsp. pure vanilla extract
c. semi-sweet chocolate chips
1 c. fresh or frozen raspberries (do not thaw)
optional: coarse sugar for sprinkling

Directions:
Directions:
Preheat oven to 425F. Generously grease a muffin pan with butter or nonstick spray 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 yogurt (or sour cream), milk, and vanilla extract. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to get rid of any large lumps of flour, if needed. Avoid over mixing. The batter will be thick. Fold in the chocolate chips, then gently fold in the raspberries.

Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended). Bake at 425F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 15 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.

Number Of Servings:
Number Of Servings:
12 to 14 standard muffins
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I have tried all kinds of muffin recipes. These ones are maybe not the most healthy, but they are so satisfying and delicious. Solea and Bisani are big fans.

 

 

 

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