Chocolate Chunk Raspberry Muffins Recipes

RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
• Sift flour, sugar, baking powder, and baking soda together in a large bowl.
• Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
• Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
• Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
• Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.

CHOCOLATE CHUNK RASPBERRY MUFFINS

Steps:

• Preheat oven to 400° F; lightly coat eighteen to twenty 2 1/2-inch muffin cups with nonstick cooking spray.
• Drain raspberries; discard syrup.
• Combine flour, sugar, baking powder and salt; make well in the center.
• Combine eggs, milk, oil and yogurt in medium bowl; add egg mixture all at once to flour mixture; stir just until moistened,batter should be lumpy; fold in raspberries and chunks.
• Spoon batter into prepared muffin cups, filling each about 3/4 full; sprinkle with pecans.
• Bake for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean.
• Cool in pan on wire rack for 5 minutes; remove muffins to wire rack to cool slightly; serve warm.

RASPBERRY-FILLED CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 400*F.
• Grease the bottoms only of 12 standard-size muffin cups.
• In a large bowl, beat together the milk, oil, and egg.
• Stir in the flour, sugar, baking powder, and salt (whisked together first) just until combined--do not overmix.
• Gently fold in the chocolate chips.
• Fill the prepared tins 1/3 full of batter; place about 1 tsp.
• of the jam in the center of each cup, avoiding the sides of the tins.
• Carefully top with remaining batter.
• If desired, lightly sprinkle the tops with sugar.
• Bake for 18-20 minutes, or until golden brown.
• Immediately remove muffins from the tins.
• Serve warm or cool.
• ***ForChocolate-Chocolate Chip Raspberry-Filled Muffins, decrease the flour to 1 3/4 cups and add 1/4 cup unsweetened cocoa powder.
• ***.

RASPBERRY-CHOCOLATE CHIP MUFFINS

Steps:

• Preheat your oven to 350°F Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan; or lightly grease a silicone muffin pan.
• Prepare the crumb topping by mixing the ingredients together until very moist and crumbly. Set aside.
• In a large bowl, whisk together the melted margarine, milk, and eggs. In a separate bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips. Add the dry mixture to the liquid and stir until combined.
• Divide the batter evenly among the muffin cups. Push three small or two large raspberries down into the top of the batter; they don't need to be covered by batter. Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin.
• Bake the muffins for 20 to 25 minutes, until they are golden brown and feel set when you touch them in the middle. Remove them from the oven, and let them stand for 5 minutes before removing from the pan.

RASPBERRY CHOCOLATE CHIP MUFFINS

Steps:

• In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. , Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.