Jumbo (Mini) Raspberry Chocolate Chip Muffins

I love when food comes in “mini” size. I had been eyeing this recipe for sometime now, but just hadn’t gotten around to it. Although it’s titled Jumbo Raspberry Chocolate Chip Muffins I wanted my take on it by using my mini muffin tray from Demarle. One of the reasons being I had some frozen raspberries that needed to get used. (I know the recipe doesn’t recommend frozen, but that’s what I had on hand.) So we are off to make them. Izzy Mae in her high chair dancing away to Pandora while gnawing on her teething biscuit and I’m at it with the Kitchen Aid.

Jumbo Raspberry Chocolate Chip Muffins  (**I made mine mini.)

Ingredients

• 3 cups  all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 large eggs, at room temperature
• ¾ cup  granulated sugar
• ¼ cup light brown sugar
• 1 cup  milk, at room temperature (regular milk, soy milk, almond milk - any fat content)
• ½ cup  canola oil (or melted coconut oil)
• 1 teaspoon vanilla extract
• 2/3 cup  dark chocolate chips, (or semi-sweet)
• 1 and ¼ cup fresh raspberries*
• coarse sugar (I did not use this because I didn't have any on hand.)

Instructions

1. Preheat oven to 425F degrees. Spray mini muffin pan with non-stick spray. Set aside. If using Demarle, don't spray just preheat the oven.
2. In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
3. In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. Avoid over-mixing, which will produce 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 somewhat lumpy. Fold in the chocolate chips, then very gently to avoid them from leaking their color, fold in the raspberries. *I would hand mix the raspberries. My raspberries leaked color when using the KitchenAid.
4. Pour batter into prepared muffin tray, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 8-12 minutes or until tops are lightly golden. Use my recommended 8 minutes if using Demarle tray. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days. 

Fresh out of the oven.

 3 Brothers Rating:

Provecho!