Raspberry Chocolate Chip Muffins

 

Ingredients:  

3 c. all-purpose flour

3 t. baking powder

1/4 t. baking soda

1/2 t. salt

1/3 c. (5 T) unsalted butter, melted and slightly cooled

1/3 c. vegetable oil

1 c. granulated sugar

2 large eggs, at room temperature

1/3 c. sour cream or plain yogurt, at room temperature

1 c milk, at room temperature

1 t. pure vanilla extact

3/4 c. semi-sweet chocolate chips

1 1/4 c. fresh or frozen strawberries (do not thaw)

Directions: 

1.  Preheat oven to 425.  Generously grease a jumbo 6 count muffin pan with nonstick spray or line with muffin liners. Set aside. 

2.  Whisk together flour, baking powder, baking soda and salt in a large bowl.  Set aside. 

3. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the chocolate chips, then gently fold in the raspberries. (Gentle to help prevent them from bursting/breaking too much.)

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 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.

Lots of tips and modifications found in the original recipe:  

https://sallysbakingaddiction.com/jumbo-raspberry-chocolate-chip-muffins/#tasty-recipes-84059