These raspberry chocolate chip muffins are big and full of flavor. Crunchy on top and moist in the center with lots of raspberry and chocolate chip in each bite. A perfect combination of sweet chocolate chip, tarty fresh raspberries, and moist, buttery cake.
Flour: I use all-purpose flour for this recipe, and we use lots of flour because we need a thick batter. Why we need thick batter? Since we use fresh fruits and chocolate chips in this recipe, we need our batter to be thick to hold the fruits in place. Otherwise, fruits and chocolate chips will sink to the bottom of the muffins.
Milk: I like to use whole milk in my recipe, and you can also use buttermilk if you have available in your kitchen. I would not recommend using low fat or fat-free milk for these muffins.
Sugar: For crunchy and sparkly tops, I sprinkle coarse pinches of sugar on top, but you can leave that out of you like less sweet muffins or cut some calories.
Muffin Tins: If you like the bakery-style muffins, try to fill the muffin pans to the very top. This recipe will give you 8 big muffins, but you can also use mini muffin tins, and you’ll get 16-20 mini muffins with this recipe.
- Preheat oven to 400 F degree. Line a muffin tin with liners and set aside.
- Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.
- Whisk the melted butter, oil, milk, yogurt, and eggs together until combined.
- Pour wet mixture into dry ingredients and beat using a hand mixer or whisk until well combined and there are no large lumps of flour
- Fold in the chocolate chips, then gently fold in the raspberries.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar.
- Bake at 400 F for 5 minutes, then reduce the oven temperature to 350 F and continue to bake for 25 minutes or until the tops are lightly golden or toothpick inserted comes out clean.
- Allow cooling for 10 minutes in the pan before serving. Enjoy!