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Chocolate Chip-Raspberry Muffins

Scott Phillips

Yield: Yields 1 dozen muffins

These muffins, laced with tart raspberries and sweet chocolate chips, would make a romantic wake-up for a Valentine’s Day breakfast.

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  • 1 lb. (3-1/2 cups) unbleached all-purpose flour
  • 4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. table salt
  • 1-1/3 cups granulated sugar
  • 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
  • 1 cup whole milk, at room temperature
  • 1 cup crème fraîche or sour cream, at room temperature
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 cup raspberries, fresh or frozen (no need to thaw)
  • 1/2 cup chocolate chips
  • 1 tsp. pure vanilla extract


  • Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.

    In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; mix well. In a medium mixing bowl, whisk together the sugar, butter, milk, crème fraîche or sour cream, eggs, and egg yolk until well combined.

    Pour the wet ingredients into the dry and fold gently with a rubber spatula just until the dry ingredients are mostly moistened (the batter will be lumpy)–there should still be quite a few streaks of dry flour.

    Sprinkle the raspberries, chocolate chips, and vanilla extract onto the batter, and fold them in until just combined. (The batter will be lumpy; don’t try to smooth it out.) Do not overmix.

    Use an ice cream scoop if you have one with a “sweeper” in it; otherwise, use two spoons to spoon the batter into the muffin cups, distributing all of the batter evenly. The batter should mound higher than the rim of the cups by about 3/4 inch. Bake until the muffins are golden brown and spring back lightly when you press the middle, 30 to 35 minutes. (The muffin tops will probably meld together.) Let the tin cool on a rack for 15 to 20 minutes, then use a table knife to separate the tops, and then invert the pan and pop out the muffins.


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Reviews (3 reviews)

  • rlundy | 11/08/2018

    Good flavor and moist. I wanted mine to be browned on top but that didn't happen. I will raise the heat & decrease the timed cooked next to time. Easy & fast to make.

  • User avater
    mgssts63 | 11/28/2014

    This was a different muffin with the combination of the Chips & Raspberries. Very good and easy!

  • LArcher | 07/27/2014

    This is my daughter favorite raspberry muffin recipe! We grow raspberries in our backyard and this recipe is a must do every year! I use my muffin stoneware and line with texas muffin paper liners that have a 2inch base and a 1.75 inch wall. I let it cool after baking in the pan for 20 minutes. They are a huge muffin but they turn out perfectly!

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