- Cooking Time: 40
- Preparation Time:
BackstoryFruit and chocolate is wonderful, and even more so in muffins! These are refreshing and bursting with berries with bits of chocolate to make them even more decadent!
- 2 1/2 sticks (1 1/4 cups) unsalted butter, melted and cooled
- 1 tall can evaporated milk + enough water to measure 2 cups
- 1 (16 oz) container regular sour cream (not light)
- 4 large eggs
- 2 large egg yolks
- 2 teaspoons vanilla
- 3 cups white sugar
- 7 cups all purpose flour
- 4 1/2 teaspoons baking soda
- 1 teaspoon iodized salt
- 1 package frozen raspberries (no need to thaw) or 2 cups fresh raspberries
- 1 package semi sweet chocolate chips (measure 1 cup semi chocolate chips and melt in microwave for swirl effect)
- Preheat the oven to 350 degrees F.
- Line standard or jumbo muffin pans with paper liners.
- In a medium mixing bowl, aerate to blend together with a whisk: flour, baking soda, and salt.
- In a large mixing bowl, beat (with whisk or electric mixer) liquid ingredients together to combine well: melted butter, milk, sour cream, eggs, egg yolks and vanilla.
- Add the dry ingredients to the wet and stir just to combine (the batter will still be somewhat lumpy and few streaks of flour will be visible; do not overmix.).
- Gently fold in the fresh or frozen raspberries and unmelted chocolate chips.
- Spoon melted chocolate chips on top of batter and slowly swirl through batter several times to create marble effect.
- Spoon into the prepared muffin pans.
- Optional: Sprinkle granulated sugar over the muffins and bake until they are golden brown and spring back lightly when pressed in the middle, about 30 to 40 minutes.
- Let cool in the pans for 10 minutes, then remove and cool on wire racks.