Let me tell ya this: if the baked good has raspberries and chocolate in it, it’s pretty much a guarantee that I’ll love it.
Last weekend, I made Kevin and I a little treat for breakfast. We weren’t in the mood for cereal or yogurt, so I whipped up a muffin that is big, bold, and beautiful. None of those teeny tiny little two-bite muffins. You know, the kind that leave you starving right after? No, I made bakery-style muffins that are large and in charge. Full of fresh raspberries and chocolate chips. Dark chocolate chips to be exact.
This recipe is made from my master muffin batter. The batter that makes my Bakery-Style Chocolate Chip Muffins and my Jumbo Sparkling Blueberry Muffins. It’s a standard muffin recipe, thrown together in minutes, and requires no mixer. Making them is simple: combine your dry ingredients, combine your wet ingredients, and mix the two together. Something helpful to remember when making muffins or quickbreads: mix the wet ingredients as much as you like, mix the dry ingredients as much as you like but when you combine the two together, only mix until they combine. If you overmix the wet with the dry, your muffins will be heavy, tough, and hard.
This easy muffin batter goes a step further than your typical recipe. I use plenty of leavener to make the muffins rise nice and tall, keeping in mind that too much leavener will leave a chemical/bitter taste. 4 teaspoons of baking powder is the magic amount to give these muffins their overflowing tops and they are anything but bitter.
I use oil as the fat in this recipe, which leaves the muffins extra moist. Oil is what will give your muffin their tender, melt-in-your-mouth centers. Butter is a fat typically used in muffin recipes, but I use oil in this master batter because it leaves the muffins much more moist. Since there is so much chocolate and juicy raspberries in each bite, you won’t really miss the taste of butter. Feel free to use melted coconut oil instead of the canola oil. One thing to note: I do not suggest using a lower fat option in today’s recipe. See, and here for healthy muffin options.
The trick to baking these muffins so tall? It’s something I do with most of my muffin recipes. Here’s my secret: Fill your muffin pans all the way to the top. If using a giant muffin tin, this batter will fill 6 large tins to the brim. I’ve talked about the importance of high filling in my post for sky-high muffin tops. This trick only works if you set the initial oven temperature high, then lower it as the muffins bake. Bake these muffins for 5 minutes at 425F degrees, then about 25 minutes at 375F degrees. Setting the oven to a high temperature burst lifts the muffin top up quickly and creates a tall crust. That is why you fill the muffin pans to the top with the batter prior to baking.