RASPBERRY-WHITE CHOCOLATE CHIP MUFFINS
These buttermilk muffins with fresh raspberries and white chocolate chips are just sweet enough without going overboard.
Provided by spaz
Categories Bread Quick Bread Recipes Muffin Recipes Chocolate Muffin Recipes
Time 1h15m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease and flour a 12-cup muffin tin or use paper liners.
- Sift flour, sugar, baking powder, and baking soda together in a large bowl.
- Combine buttermilk, egg, and vanilla extract together in a small bowl and whisk together.
- Add buttermilk mixture and melted butter to flour mixture, whisking until just moistened; batter will be lumpy. Fold in raspberries, miniature white chocolate chips, and raspberry jam. Fill muffin cups with batter.
- Combine sugar and cinnamon in a small bowl. Sprinkle topping on muffins. Top with white chocolate chips.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
- Cool in the pan for 10 minutes before transferring to a rack to cool completely, about 30 minutes more.
Nutrition Facts : Calories 250.1 calories, Carbohydrate 39.4 g, Cholesterol 28.7 mg, Fat 8.7 g, Fiber 2 g, Protein 4 g, SaturatedFat 5.1 g, Sodium 140.9 mg, Sugar 18.8 g
RASPBERRY CHOCOLATE CHIP MUFFINS
"Yummy chocolate and luscious berries create bursts of sweetness in these treats," relates Carol Schwammel of Antioch, California. "My family enjoys the muffins even before they are done baking because they make the kitchen smell heavenly!"
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. , Fill paper-lined muffin cups or cups coated with cooking spray two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 232 calories, Fat 9g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 163mg sodium, Carbohydrate 34g carbohydrate, Fiber 2g fiber), Protein 4g protein.
JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS
These are big bakery style muffins filled with juicy raspberries and plenty of chocolate chips. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.
Provided by Sally
Categories Breakfast
Time 45m
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- 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.)
- 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 (177°C) 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.
- Allow to cool for 10 minutes in pan before serving.
- Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.
JUMBO RASPBERRY CHOCOLATE CHIP MUFFINS RECIPE
Big in both flavor and size, these chocolate chip muffins combine the rich tones of chocolate chips with tarty raspberries for fluffy and dense treats.
Provided by Daniela Mora
Categories Muffins
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F. Generously grease a jumbo 6-count muffin pan with nonstick spray or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
- 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. Gently to help prevent them from bursting or breaking too much.
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar.
- Bake in the preheated oven for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees F and continue to bake for 25 to 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. Allow to cool for 10 minutes in the pan before serving.
- Serve and enjoy.
Nutrition Facts : Carbohydrate 103.89g, Cholesterol 99.83mg, Fat 35.37g, Fiber 4.63g, Protein 11.42g, SaturatedFat 13.98g, ServingSize 6.00 Piece, Sodium 480.63mg, Sugar 0.00, UnsaturatedFat 15.42g
RASPBERRY & CHOCOLATE MUFFINS
Juicy raspberries and delicious white chocolate form a great partnership in these easy-to-make muffins
Provided by barryfloyd
Time 40m
Yield Makes Muffins
Number Of Ingredients 8
Steps:
- Preheat oven to 200C/400F/gas mark 6. Line your muffin tin with ten paper cases.
- Sieve the flour and baking powder into a large bowl. Add the sugar.
- Melt the butter.In a separate bowl, whisk together the eggs and milk. Pour the melted butter and the egg mix into the flour. Stir but take care not to over mix.
- Stir in half the raspberries. Cut the white chocolate into small chunks and stir them into the mix.
- Spoon the mixture between the cases. Dot with the remaining raspberries. Cook for 15-20 minutes until golden. Let the muffins cool a little before tucking in.
RASPBERRY-FILLED CHOCOLATE CHIP MUFFINS
I think this is a Betty Crocker recipe. Be sure to bite into one of these when they're still slightly warm--what a flavor rush;)
Provided by JamesDeansGirl
Categories Quick Breads
Time 33m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400*F.
- Grease the bottoms only of 12 standard-size muffin cups.
- In a large bowl, beat together the milk, oil, and egg.
- Stir in the flour, sugar, baking powder, and salt (whisked together first) just until combined--do not overmix.
- Gently fold in the chocolate chips.
- Fill the prepared tins 1/3 full of batter; place about 1 tsp.
- of the jam in the center of each cup, avoiding the sides of the tins.
- Carefully top with remaining batter.
- If desired, lightly sprinkle the tops with sugar.
- Bake for 18-20 minutes, or until golden brown.
- Immediately remove muffins from the tins.
- Serve warm or cool.
- ***ForChocolate-Chocolate Chip Raspberry-Filled Muffins, decrease the flour to 1 3/4 cups and add 1/4 cup unsweetened cocoa powder.
- ***.
Nutrition Facts : Calories 268.7, Fat 11.7, SaturatedFat 4, Cholesterol 20.5, Sodium 177.3, Carbohydrate 39.1, Fiber 1.5, Sugar 19.5, Protein 4
JAM-FILLED MUFFINS
"Kids and adults love the sweet surprise inside each muffin," reports Jessie MacLeod of St. Stephen, New Brunswick. "They go great in any lunch."
Provided by Taste of Home
Time 40m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, sugar, baking powder and salt. In a small bowl, lightly beat eggs; add milk, butter and lemon zest. Pour into dry ingredients and stir just until moistened. Spoon half of the batter into 12 greased or paper-lined muffin cups. Make a well in the center of each; add jam. Spoon remaining batter over jam. Bake at 400° for 20-25 minutes or until golden.
Nutrition Facts : Calories 197 calories, Fat 7g fat (4g saturated fat), Cholesterol 51mg cholesterol, Sodium 267mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY-CHOCOLATE CHIP MUFFINS
One word: Mmmmmm! Adapted from a King Arthur Flour recipe. Tried it with blueberries and it was awesome!! I have changed the temperature of the oven for 350 as 400 was a bit too high. :)
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat your oven to 350°F Lightly grease (or line with cupcake papers) a 12-cup square or standard muffin pan; or lightly grease a silicone muffin pan.
- Prepare the crumb topping by mixing the ingredients together until very moist and crumbly. Set aside.
- In a large bowl, whisk together the melted margarine, milk, and eggs. In a separate bowl, whisk together the flour, sugar, baking powder, salt, and chocolate chips. Add the dry mixture to the liquid and stir until combined.
- Divide the batter evenly among the muffin cups. Push three small or two large raspberries down into the top of the batter; they don't need to be covered by batter. Sprinkle with the crumb topping, using a slightly heaped tablespoon for each muffin.
- Bake the muffins for 20 to 25 minutes, until they are golden brown and feel set when you touch them in the middle. Remove them from the oven, and let them stand for 5 minutes before removing from the pan.
Nutrition Facts : Calories 319.9, Fat 13.4, SaturatedFat 5.1, Cholesterol 31.8, Sodium 299.5, Carbohydrate 48.1, Fiber 2, Sugar 27.9, Protein 4.9
BANANA CHOCOLATE CHIP MUFFINS RECIPE
These banana chocolate chip muffins are the perfect balance of naughty and nice. The batter is extremely versatile and can be adapted.
Provided by Jessica Dady
Time 40m
Yield Serves: 12
Number Of Ingredients 8
Steps:
- Pre-heat oven to 170⁰C/325⁰F/Fan 160⁰C/Gas Mark 3.
- In a large mixing bowl, mash the two bananas until smooth. Add the golden syrup and beaten egg, stir, and set aside.
- In a separate bowl, sift the flour and baking powder, and then add the butter. Rub together between your fingers until the mixture resembles breadcrumbs. Add the caster sugar and stir through.
- Pour the wet mixture into the dry mixture and stir until everything is combined. Do not over mix as the muffins will get tough if you knock out all of the air.
- Divide the batter into cupcake cases and bake in the center of the oven until golden brown.
- The muffins are lovely warm or cold, so serve whenever you like!
Nutrition Facts : @context https, Calories 194 Kcal, Sugar 16.1 g, Fat 8.7 g, SaturatedFat 5.2 g, Sodium 0.17 g, Protein 2.7 g, Carbohydrate 26.6 g
DOUBLE CHOCOLATE AND RASPBERRY MUFFINS
This great recipe will leave your children begging for more. These delicious muffins will store for 2-3 days before they go off.
Provided by The cooking master
Time 25m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Preheat the oven to gas mark 4/180°c. Put muffin cases into a 12 deep muffin tray.
- Sift the Flour, Cocoa and Baking powder into a bowl. Stir in the Sugar and Chocolate chunks and make a well in the center.
- Mix the Eggs, Milk and Melted butter together and pour into the well, then stir to form a stiff, well blended batter. Carefully fold in the raspberries
- Divide the batter equally into the tray and smooth the tops, gently. Bake for 25 minutes until risen to the top of the cases and just set in the middle. Transfer to a wire rack to cool. Delicious served loop warm.
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