Description
Indulge in these bakery-style Jumbo Raspberry Chocolate Chip Muffins that are bursting with fresh raspberries and decadent chocolate chips. These oversized, moist muffins are perfect for breakfast or as a satisfying snack.
Ingredients
Scale
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs, room temperature
- 1 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract
Add-Ins:
- 1 1/2 cups fresh raspberries
- 1 cup semi-sweet chocolate chips
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C). Line a jumbo muffin tin with liners or grease with butter.
- Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, whisk melted butter, oil, sugars, eggs, milk, and vanilla extract until smooth.
- Combine Wet and Dry: Pour wet ingredients into dry ingredients; fold gently until just combined.
- Add Raspberries and Chocolate: Gently fold in raspberries and chocolate chips.
- Bake: Divide batter into muffin cups, sprinkle with sugar if desired, and bake for 25-30 minutes.
- Cool and Serve: Let muffins cool in the pan before transferring to a wire rack to cool completely.
Notes
- Toss raspberries with flour to prevent sinking.
- Frozen raspberries can be used without thawing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo muffin
- Calories: 480
- Sugar: 32g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 70mg
