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.

Ingredients

• 3 cups (375g) all-purpose flour (spooned & leveled)
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
• 1/3 cup (80ml) vegetable oil
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) sour cream or yogurt, at room temperature
• 1 cup (240ml) milk, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (135g) semi-sweet chocolate chips
• 1 and 1/4 cups (170g) fresh or frozen raspberries (do not thaw)
• optional: coarse sugar for sprinkling

1. 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.
2. Allow to cool for 10 minutes in pan before serving.
3. 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.
4. 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.
5. Allow to cool for 10 minutes in pan before serving.
6. 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.