Raspberry Chocolate Chip Bakery Style Muffins

I love this video. So funny.

I love these muffins. So good.

I don’t know why I don’t make muffins more often. They are so easy to do, easily portable and usually really yummy.

I loved how big these muffins turned out. Truly Bakery Style and loaded with fruit and chocolate. If you click on the Fine Cooking link below, you will be able to customize the recipe to include your choice of additions. Some examples were:

*Blueberries, lemon zest, lemon glaze
*Pineapple, coconut, pineapple glaze
*Bananas, walnuts, cinnamon glaze
*Cranberries, orange zest, pecans, orange glaze
*Apricots, almond extract, sliced almonds, plain glaze
*Pears, ground ginger, crystallized ginger, ginger glaze

Something for everyone. I can’t wait to try some more combinations.

Raspberry Chocolate Chip Bakery Style Muffins

Ingredients for the muffins:

3 1/2 cups (1 lb) flour
4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/3 cups sugar
5 oz butter, melted
1 cup milk, at room temperature
1 cup sour cream
2 eggs
1 egg yolk
3/4 cup chocolate chips
3/4 cup raspberries
1 tsp vanilla

Ingredients for the glaze:

3 cups (12.5 oz) confectioners’ sugar


1. Position a rack in the center of oven and preheat to 350℉.

2. Lightly oil the top of a standard 12 cup muffin pan and line with paper or foil baking cups.

3. In a large mixing bowl, sift together the flour, baking powder, baking soda and salt; mix well.

4. In a medium bowl, whisk together the sugar, butter, milk, sour cream, eggs and egg yolk.

5. Pour the wet ingredients into the dry and fold gently just until the dry ingredients are mostly moistened (the batter will be lumpy and still have some streaks of flour visible).

6. Sprinkle the chocolate chips, raspberries and vanilla onto the batter and fold in until just combined. Do not overmix.

7. Spoon the batter into the muffin cups to about 3/4 inch above the rim of the cups.

8. Bake for 30 to 35 minutes or until the muffins are golden brown (the muffin tops will meld together). Let cool on a rack for 20 minutes then carefully cut the melded muffin tops apart and lift the muffins out of the pan. Place onto a rack that has a piece of foil under it (to catch the glaze that might drip over).

9. For the glaze, put confectioners’ sugar in a bowl and add 6 Tbs water. Whisk until smooth. Thin it more, if you like.

10. While muffins are still warm spoon the glaze over them. Wait 30 minutes for the glaze to set.

Makes 12 (Big) Muffins

Recipe from Fine Cooking Magazine

A little Raspberry Beret would pair just wonderfully with the muffins. Especially when sung by Glasgow’s El Presidente.
El Presidente-Raspberry Beret

(Thank you Tim for this song. I still love my Contrast Podcast Swap CD “EL”.)

Check out El Presidente on their (mostly quiet) Myspace Page. Buy the band’s music here and here.


About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
This entry was posted in Muffins and tagged . Bookmark the permalink.

2 Responses to Raspberry Chocolate Chip Bakery Style Muffins

  1. These look awesome! I love the idea of a Pineapple Coconut glaze. I would devour those in a minute!

Leave a Reply