Jumbo Raspberry Chocolate Chip Muffins
Ingredients
The batter
-
3
cups
all-purpose flour
-
3
teaspoons
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
⅓
cup
unsalted butter, melted and slightly cooled
-
⅓
cup
vegetable oil
-
1
cup
granulated sugar
-
2
large
eggs
-
⅓
cup
sour cream or yogurt
-
1
cup
milk
-
1
teaspoon
pure vanilla extract
-
¾
cup
semi-sweet chocolate chips
-
1 ¼
cups
fresh or frozen raspberries
For topping
-
optional
coarse sugar for sprinkling
Instructions
- Preheat the oven to 425°F (218°C) and grease a jumbo muffin pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the melted butter, oil, sugar, and eggs, then mix in the sour cream, milk, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold until combined, being careful not to overmix.
- Gently fold in the chocolate chips and raspberries.
- Divide the batter into the muffin cups, filling them to the top, and sprinkle with coarse sugar if desired.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and continue baking for 25-30 minutes.
- Check for doneness with a toothpick; let cool in the pan for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
6 jumbo muffins
Calories
350
Total fat
18g
Total carbohydrates
45g
Total protein
6g
Sodium
300mg
Cholesterol
50mg
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