Bakery Style Muffins with Red Raspberries and Dark Chocolate …. YES, PLEASE!
This was the best recipe find EVER for muffins! I’ve tried so many muffin recipes over the years to get that “bakery style muffin” to no avail … until now that is. These muffins are over the top … large and delicious. They are moist and bursting with fresh raspberries and dark chocolate – a match made in heaven! I liked these so much that I made 2 batches. I added more raspberries to the second batch … personal preference. Then I wrapped them up and put them in the freezer … just because I was tempted to have more than one. ENJOY!
- 3 cups (375 grams) all-purpose flour (very careful not to over-measure)
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 large eggs, at room temperature
- ¾ cup (150 grams) granulated sugar
- ¼ cup (50 grams) light brown sugar
- 1 cup (240 ml) milk, at room temperature (I prefer buttermilk)
- ½ cup (120 ml) canola/vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 2/3 cup (120 grams) dark chocolate chips, (or semi-sweet)
- 1 and ¼ cup (215 grams) fresh raspberries*
- coarse sugar
Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
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.
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.
Spoon batter into prepared muffin tins, 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 25-26 minutes until tops are lightly golden. 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.
I love these corn muffins and they go perfect with my Pork Posole. In fact, they go well with a lot of things and are great on their own. And an added bonus . . . they are quick and easy to make. Give them a try and let me know how you like them. ENJOY!
Not My Grandmother’s Buttermilk Corn Muffin (I renamed the recipe because they are not my Grandmother’s corn muffins ha ha)
- 1/2 cup butter
- 2/3 cup white sugar
- 2 eggs
- 1 cup buttermilk
- 1/2 teaspoon baking soda
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- Preheat oven to 375 degrees F (175 degrees C). Grease muffin tins.
- Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
- Bake in the preheated oven for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
I’ve not had much luck in finding a fantastic recipe for blueberry muffins. It seems that they weren’t sweet enough or too sweet, just not the way a blueberry muffin should be. That all changed when I found this recipe at sweetpeaskitchen.com. She posted a recipe for “Blueberriest Muffins” that were everything I wanted them to be … loaded with blueberries, moist, just the right amount of sweetness, and oh so delicious!
- 1/3 cup sugar
- 1 1/2 teaspoons finely grated zest from 1 lemon
- 2 cups fresh blueberries, divided
- 1 1/8 cups plus 1 teaspoon sugar
- 2 1/2 cups unbleached all-purpose flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon table salt
- 2 large eggs
- 4 tablespoons (½ stick) unsalted butter, melted and cooled slightly
- 1/4 cup vegetable oil
- 1 cup buttermilk
- 1 1/2 teaspoons vanilla extract
- For the topping: In a small bowl, stir together sugar and lemon zest; set aside.
- For the muffins: Preheat the oven to 425 degrees F. Line muffin cups with muffin liners or spray with nonstick cooking spray.
- In a small saucepan over medium heat, bring 1 cup blueberries and 1 teaspoon sugar to simmer. Cook, mashing berries with spoon and stirring frequently, until berries have broken down and mixture is thickened and reduced to ¼ cup, about 6 minutes. Transfer to small bowl and cool to room temperature, 10 to 15 minutes.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a medium bowl, whisk together remaining 1 1/8 cups sugar and eggs until thick, about 45 seconds. Slowly whisk in butter and oil until combined. Whisk in buttermilk and vanilla until combined. Using rubber spatula, gently fold egg mixture and remaining 1 cup blueberries into flour mixture until just moistened (do not overmix.)
- Divide batter equally among prepared muffin cups (batter should completely fill cups and mound slightly). Spoon 1 teaspoon of cooked berry mixture into center of each mound of batter. Using a toothpick, gently swirl berry filling into batter. Sprinkle lemon sugar topping evenly over muffins.
- Bake until muffin tops are golden and just firm, 17 to 19 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Yields: 12 muffins
Recipe Source: Sweetpeaskitchen.com