Raspberry Chocolate Chip Muffins Recipes

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.

Steps:

• Mix the flour, baking powder, and sugar in a bowl. Set aside.
• Beat the egg, milk, and melted butter in a separate bowl. Pour the wet ingredients into the dry and mix by hand, just until combined.
• Gently stir in the raspberries and chocolate. Divide the batter among 12 muffin tins and bake at 350F for 20 to 25 minutes, or until a toothpick comes out clean.

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.
• ***.

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.

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 12-hole muffin tin with paper cases.
• Beat the butter and sugar together for 5 mins until pale and fluffy. Add the eggs gradually and beat in until combined. Stir in the yogurt, vanilla and milk. Fold in the flour, baking powder and a pinch of fine salt until you have a smooth batter. Finally, fold in 150g raspberries and white chocolate chips and fill the muffin cases three-quarters full.
• Push 2 raspberries into the top of each muffin so they're sticking out slightly. Bake for 8 mins, then reduce the oven to 180C/160C fan/gas 4 and bake for 20-25 mins more until risen and golden, and a cocktail stick inserted into the centre comes out clean.

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.