Let me just say this: there’s raspberries AND chocolate in these muffins, so I pretty much guarantee you’re going to love them!
I made these muffins for Matt to take with him to work (or that’s what he THINKS at least 😉 ) but I was feeling pretty good (getting my energy back!) and really wanted to bake. Plus I’ve been digging fruit so I decided to roll with it. So he took a few…and I got to keep some to enjoy as well, of course!
– 3 c. all-purpose flour (careful not to over measure)
– 4 tsp. baking powder
– 1/2 tsp. salt
– 1 tsp. cinnamon
– 2 lg. eggs (at room temp)
– 1/2 c. granulated sugar
– 1/4 c. brown sugar (I used light)
– 1 c. milk (at room temp)
– 1/2 c. coconut oil, melted (you CAN use canola/vegetable oil)
– 1 tsp. vanilla extract
– 2/3 c. white chocolate chips (dark or semi sweet would be delightful, too!)
– 1 & 1/4 c. fresh raspberries*
Preheat oven to 425′. Brush muffin tray with oil/spray with non-stick spray. Set aside.
In a large bowl, gently whisk together flour, baking powder, salt and cinnamon. Mix until all combined. Set aside.
In a medium bowl, whisk together eggs and both sugars until combined. Mix in milk, oil, and vanilla extract. Mixture will be a bit of a pale yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over mixing which would result in tough, dry muffins.* Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and lumpy. Fold in the chocolate chips, then very gently (to avoid them from leaking their colour), fold in the raspberries.
Spoon batter into prepared muffin tin, filling all the way to the top.* Sprinkle tops with extra sugar. Bake at 425′ for 5 minutes.* Keeping the muffins in the oven, reduce temperature to 375 and continue to bake for 14 minutes until tops are lightly golden. Insert a toothpick into the centre and it should come out clean. Allow to cool for 10 minutes. Muffins taste better the same day, but they will last for up to 5 days if stored at room temperature in an airtight container.
*Be sure to read below for details and rationale for baking temps, etc…*
These muffins are so good!!! Super – moist and they come out extra tall if you fill the batter to the brim in your muffin tins. Baking them at a higher temp for the first 5 minutes (before lowering the oven temperature) lifts the muffin top up quickly and creates a tall crust.
They taste like your favourite bakery style muffins – you really should try them. Muffins from scratch are super easy, especially if you have a recipe to follow ;). These would be great with dark chocolate chips or semi as well. I actually wanted to use semi-sweet, however I didn’t have enough chipits left in the bag! Then I saw that I had a full bag of white chocolate chips and I actually did a bit of both (even though the recipe states “white chocolate”)! Be sure to use fresh raspberries as the frozen ones have too much juice – leakage.
Tart, sweet, and decadent all in one bite 😀 . Put away the cereal, don’t toast that bagel and you’ll thank me later! 😉