Raspberry and Dark Chocolate Muffins
Raspberry muffins with dark chocolate chips.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 95 minutes
- Yield: 24 muffins
- Category: Muffins and Cupcakes
Ingredients
Scale
- 360g (3 cups) plain flour (all-purpose flour)
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 110g (½ cup / 1 stick) unsalted butter, room temperature
- 200g (1 cup) granulated white sugar
- 55g (¼ cup packed) brown sugar
- 2 large eggs, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon vanilla extract
- 225g (scant 1 cup) full-fat milk, room temperature
- 230g (1⅓ cups) dark chocolate chips or chunks
- 200g (1⅓ cups) fresh raspberries
Instructions
- Preheat oven to 200°C (400°F) . This high temperature creates those bakery-style domed tops. Line a 12-cup muffin tin with paper liners and set aside. You’ll bake these in two batches.
- Combine dry ingredients : In a medium bowl, whisk together the flour, baking powder, and salt until evenly distributed. Set aside.
- Cream butter and sugars : In a large mixing bowl, beat the room-temperature butter, granulated sugar, and brown sugar together using an electric mixer on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. This step incorporates air for lighter muffins.
- Add eggs gradually : Beat in the whole eggs and egg yolk one at a time, mixing well after each addition until fully incorporated and smooth. The mixture should look creamy and emulsified.
- Add vanilla and milk : Slowly pour in the vanilla extract and room-temperature milk while beating on low speed. Mix just until combined, the mixture may look slightly curdled, which is normal.
- Fold in dry ingredients : Add the flour mixture to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet mixture using broad, sweeping motions. Mix just until no flour streaks remain, some lumps are okay. Don’t overmix or the muffins will be dense and tough. The batter will be quite thick.
- Add chocolate and raspberries : Gently fold in the dark chocolate chips and fresh raspberries until evenly distributed throughout the batter. Be careful not to crush the raspberries too much.
- Fill muffin cups : Using a large spoon or ice cream scoop, divide about half the batter evenly among the 12 prepared muffin cups. Fill each cup nearly full (about ¾ to almost full).
- Cover remaining batter : Cover the bowl with the remaining batter with plastic wrap and set aside at room temperature while the first batch bakes.
- Bake first batch : Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and spring back when lightly touched. You can also insert a wooden skewer or toothpick into the center, it should come out clean or with just a few moist crumbs (no wet batter).
- Cool in pan : Remove from the oven and let the muffins cool in the pan for 10 minutes. This allows them to set properly and makes them easier to remove without breaking.
- Transfer to rack : After 10 minutes, carefully remove the muffins from the tin and place on a wire rack to cool completely (or enjoy warm!).
- Bake second batch : Repeat the process with the remaining batter, refilling the same muffin tin with fresh liners.
Notes
Preparation, total time and any batch-cooking or cooling allowances are estimates, not kitchen-tested timings. Follow the per-tray baking range and doneness cues in the instructions. Allow all stated chilling, freezing and cooling time; larger portions and extra oven batches may take longer. The total-time allowance includes approximately 30 minutes for resting, chilling, setting or cooling; some tasks can overlap.