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    You are in: Home / Recipes / Raspberry-Chocolate Chip Muffins Recipe
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    Raspberry-Chocolate Chip Muffins

    Raspberry-Chocolate Chip Muffins. Photo by Chef #1802981403

    1/11 Photos of Raspberry-Chocolate Chip Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Redsie's Note:

    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. :)

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    Ingredients:

    Serves: 12

    Yield:

    muffins

    Units: US | Metric

    Crumb Topping

    Muffin Batter

    Directions:

    1. 1
      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.
    2. 2
      Prepare the crumb topping by mixing the ingredients together until very moist and crumbly. Set aside.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.

    Ratings & Reviews:

    • on May 14, 2009

      55

      Excellent Muffin Recipe! I didn't use the crumb topping, and made a few small changes: I used butter instead of margarine; I mixed 4 tsp. of instant coffee into the milk; I added 1tsp. Vanilla; I used more raspberries (2pts) & mixed them right into the batter rather than adding them at the end. Very moist, great texture & nice flavor. Will definitely make again!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 30, 2014

      55

      Is there a limit to how many I can eat?! I actually used butter instead of margarine because it was all I had in the house, so I don't know if that changed it at all, but they ROCKED! Also, I made them into mini muffins and baked them for about 15-17 minutes. They were super moist and I ate them warm so that the chocolate was melting and delicious!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 21, 2013

      45

      Only gave this 4 stars because the recipe calls for margarine. Otherwise, it's an excellent concept. I substituted half butter, half coconut oil for the margarine, used white whole wheat blend flour, part raw, part maple sugars, and substituted buttermilk (whole, raw) and adjusted the leavening to 2 tsp baking powder 1/2 tsp baking soda. Those are the kind of substitutions I always make. They were a big hit for my first meeting at my new job.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Raspberry-Chocolate Chip Muffins

    Serving Size: 1 (100 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 319.8
     
    Calories from Fat 120
    37%
    Total Fat 13.4 g
    20%
    Saturated Fat 5.0 g
    25%
    Cholesterol 31.7 mg
    10%
    Sodium 299.5 mg
    12%
    Total Carbohydrate 48.1 g
    16%
    Dietary Fiber 2.0 g
    8%
    Sugars 27.8 g
    111%
    Protein 4.8 g
    9%

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