Raspberry Filled Chocolate Chip Muffins
Indulge in the perfect blend of decadence and fruity charm with these Raspberry Filled Chocolate Chip Muffins! Each bite offers a delightful combination of rich, melty chocolate chips and a sweet, tangy burst of raspberry preserves hidden in the center. With a tender, golden-brown muffin base and the option to top them with a sprinkle of turbinado sugar for added crunch, these muffins are easy to make yet irresistibly gourmet. Perfect as a breakfast treat, midday snack, or dessert, they come together in just 35 minutes and make 12 delicious servings. Whether served warm or at room temperature, these muffins are sure to become a family favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Milk
- 0.5 cup Unsalted butter, melted and cooled
- 1 teaspoon Vanilla extract
- 1 Egg, large
- 0.75 cup Semi-sweet chocolate chips
- 0.5 cup Raspberry preserves (or jam)
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, combine the milk, melted butter, vanilla extract, and egg. Whisk until fully incorporated.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be lumpy.
Fold the chocolate chips into the batter using a spatula or spoon until evenly distributed.
Spoon about 1 tablespoon of batter into each muffin cup to create a base layer.
Add a small dollop (about 1 teaspoon) of raspberry preserves into the center of each muffin cup on top of the base layer.
Cover the raspberry filling with more batter until each muffin cup is about 3/4 full.
If desired, sprinkle a pinch of turbinado sugar on top of each muffin for a crunchy topping.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted near the edge of a muffin (away from the jam center) comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.3 g | 181% | |
| Saturated Fat | 86.3 g | 431% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 2262 mg | 98% | |
| Total Carbohydrate | 536.0 g | 195% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 313.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 327 mg | 25% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 766 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
