I had raspberries I wanted to use in muffins, and what goes better with raspberries than chocolate. I found a great recipe on Sally’s Baking Addiction site for raspberry chocolate muffins. I followed the instructions and I got the much desired giant dome on the muffin. I’m tempted to try a streusel topping, but not sure how that would affect that perfect top.
The raspberries were nice and tart, a perfect combination with the bite of dark chocolate.
A trick so that the raspberries don’t turn all mushy and color your batter is to gently wash the raspberries, place on a paper towel covered plate and pop into the freezer for about 30 minutes. Then gently fold into the batter.
These turned out so well, that I immediately wanted to buy a jumbo muffin tin. The bigger can only be better when it comes to these!
Raspberry Chocolate Muffins
- 3 cups all-purpose flour spoon & leveled
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup unsalted butter melted and slightly cooled
- 1/3 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1/3 cup sour cream or yogurt at room temperature
- 1 cup milk at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 1 1/4 cups fresh or frozen raspberries
- 1/2 teaspoon nutmeg
- 1/4 teaspoon allspice
- 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.
- 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.
- Divide batter between each muffin cup, filling all the way to the top.
- 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.