Ingredients
3cupsall-purpose flour,spoon and leveled
3tspbaking powder
¼tspbaking soda
½tspsalt
⅓cupunsalted butter,melted and slightly cooled
⅓cupvegetable oil
1cupgranulated sugar
2large eggs,at room temperure
⅓cupsour cream,or yogurt, at room temperature
1cupmilk,at room temperature
1tsppure vanilla extract
¾cupsemi-sweet chocolate chips
1¼cupsraspberries,fresh or frozen, do not thaw
coarse sugar,for sprinkling, optional
Preparation
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.
