RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS
These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.
Provided by spaz
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 39.4 g, Cholesterol 28.7 mg, Fat 8.7 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 140.9 mg, Sugar 18.8 g
JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS RECIPE
Big in both flavor and size, these chocolate chip muffins combine the rich tones of chocolate chips with tarty raspberries for fluffy and dense treats.
Provided by Daniela Mora
Categories Muffins
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F. Generously grease a jumbo 6-count muffin pan with 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 sour cream, milk, and vanilla extract. Mixture will be pale yellow.
- 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. Gently to help prevent them from bursting or breaking too much.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar.
- Bake in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 25 to 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 the pan before serving.
- Serve and enjoy.
Nutrition Facts : Carbohydrate 103.89g, Cholesterol 99.83mg, Fat 35.37g, Fiber 4.63g, Protein 11.42g, SaturatedFat 13.98g, ServingSize 6.00 Piece, Sodium 480.63mg, Sugar 0.00, UnsaturatedFat 15.42g
JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS
These are big bakery style muffins filled with juicy raspberries and plenty of chocolate chips. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- 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. Mixture will be pale yellow. 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. (Gentle to help prevent them from bursting/breaking too much.)
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). 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.
- 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.
RASPBERRY CHOCOLATE CHIP MUFFINS
"Yummy chocolate and luscious berries create bursts of sweetness in these treats," relates Carol Schwammel of Antioch, California. "My family enjoys the muffins even before they are done baking because they make the kitchen smell heavenly!"
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 163mg sodium, Carbohydrate 34g carbohydrate, Fiber 2g fiber), Protein 4g protein.
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