Double Chocolate Raspberry Almond Muffins
These bakery size breakfast treats feature semisweet chocolate, white chocolate, fresh raspberries, almond butter, sliced almonds, and vanilla bean paste. Best served fresh from the oven with a smattering of butter or raspberry jam.
Equipment
- 1 (6 cup) jumbo muffin pan
Ingredients
- 256 grams all-purpose flour (2 cups)
- 64 grams almond flour (2/3 cup)
- 13 grams baking powder (2-1/2 teaspoons)
- 3 grams fine sea salt (1/2 teaspoon)
- 180 grams whole milk (3/4 cup)
- 30 grams fresh lemon juice (2 tablespoons)
- 42 grams unsalted butter (3 tablespoons), melted and cooled
- 14 grams almond butter (1 tablespoon)
- 53 grams vegetable oil (1/4 cup)
- 5 grams vanilla bean paste or vanilla extract (1 teaspoon)
- 200 grams granulated sugar (1 cup)
- 100 grams egg (2 large)
- 166 grams fresh raspberries (1 cup)
- 25 grams sliced almonds (1/3 cup)
- 55 grams semisweet chocolate chips (1/3 cup)
- 55 grams white chocolate chips (1/3 cup)
Instructions
- Preheat oven to 425 degrees F. Spray jumbo muffin tin with nonstick cooking spray or line with jumbo cupcake paper liners. Set aside.
- Add all-purpose flour, almond flour, baking powder, and sea salt to large mixing bowl. Whisk to combine. Set aside.
- Add whole milk and fresh lemon juice to small bowl. Whisk to combine. Set aside for several minutes.
- Add melted butter, almond butter, vegetable oil, and vanilla bean extract to small bowl. Whisk to combine. Set aside.
- Add sugar and eggs to large mixing bowl. Whisk until smooth, about 1 to 2 minutes.
- Add melted butter mixture to sugar mixture. Whisk until smooth.
- Add milk mixture to sugar mixture. Whisk until smooth.
- Add wet ingredients to dry ingredients. Fold in using large spatula. A few streaks of flour still visible is okay.
- Add fresh raspberries, sliced almonds, semisweet chocolate chips and white chocolate chips to muffin batter. Fold in using large spatula until evenly distributed. Avoid over mixing.
- Divide the muffin batter evenly into the prepared muffin pan. Adorn each muffin with a few extra sliced almonds and chocolate chips, if desired.
- Bake muffins for 20 minutes in preheated oven, or until tops are golden and firm to the touch.
- Remove muffin pan from oven and cool on wire rack for 10 minutes. Remove muffins from muffin pan and cool completely.