When beginner bakers ask me what type of recipe to try first, I always recommend muffins. Muffins are relatively easy and you don’t need to wait for them to cool before digging in. Muffins are quick, muffins are simple, muffins are always loved. I love light, fluffy, cupcake-style muffins and you can find my base recipe for these cakey muffins in this master muffin recipe post. But let’s not limit ourselves. I also enjoy big bakery style muffins with a tight crumb, moist and dense center, and a tall crunchy muffin top. If the latter sounds more up your alley, you will LOVE this recipe and all of the options in my master bakery style muffin recipe post, which I updated as well.
These Raspberry Chocolate Chip Muffins Are:
Bakery style jumbo muffins Soft and moist in the center with big crunchy tops Easy—no mixer required Quick—from mixing bowl to oven in minutes Loaded with chocolate chips & fresh raspberries (just like chocolate chip raspberry banana bread!)
I’ve had this muffin recipe in my archive for several years. Last year, I decided to improve the recipe by adding more flavor and moisture. This includes replacing some oil with extra melted butter, adding sour cream, and replacing some baking powder with baking soda. They’re adapted from my bakery style chocolate chip muffins and you will love the bright bursts of fresh raspberries in each bite!
Overview: Ingredients To Use & Why
Flour: We use a lot of flour in this muffin recipe to keep the batter thick and sturdy, as well as to keep the add-ins (chocolate chips, berries) elevated. Baking Powder & Baking Soda: A lot of leavener creates a significant rise. I used to use all baking powder, but I recently began adding a touch of baking soda too. In addition to leavening, a little baking soda helps brown the exterior. (The recipe below includes this change!) Vanilla Extract & Salt: Use both for flavor. Eggs: Eggs add moisture and bind everything together. Sour Cream or Plain Yogurt: To keep the muffins extra moist, I began adding a touch of sour cream to this batter and I highly recommend it! Sugar: Use granulated sugar to sweeten these muffins. Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and flavor. Milk: Milk adds plenty of moisture and lightens up the crumb. Coarse Sprinkling Sugar: For crunchy, sparkly muffin tops, I always add a sprinkle of coarse sugar. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.
How to Make Bakery Style Jumbo Muffins (4 Tips)
More Raspberry Recipes
Raspberry Cake Filling White Chocolate Raspberry Cheesecake Bars Raspberry Pistachio Linzer Cookies Dark Chocolate Raspberry Coffee Cake Raspberry Streusel Bars Chocolate Raspberry Cake Raspberry Sweet Rolls
