Jumbo Raspberry Chocolate Chip Muffins

These bakery-style jumbo raspberry chocolate chip muffins are massive in both flavor and size. Bursting with plenty of chocolate and raspberries, their centers are moist and soft while the muffin tops are dense and slightly crunchy. You can use a jumbo muffin pan or a regular 12-count muffin pan.

When beginner bakers ask me what type of recipe to try first, I always recommend muffins. Muffins are relatively easy and you don’t need to wait for them to cool before digging in. Muffins are quick, muffins are simple, muffins are always loved.

• 3 cups (375g) all-purpose flour
• 3 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup (5 Tablespoons; 71g) unsalted butter, melted and slightly cooled
• 1/3 cup (80ml) vegetable oil
• 1 cup (200g) granulated sugar
• 2 large eggs, at room temperature
• 1/3 cup (80g) sour cream or yogurt, at room temperature
• 1 cup (240ml) milk, at room temperature
• 1 teaspoon pure vanilla extract
• 3/4 cup (135g) semi-sweet chocolate chips
• 1 and 1/4 cups (170g) fresh or frozen raspberries (do not thaw)
• Optional: coarse sugar for sprinkling