These are incredible muffins. Sally's Baking Addiction hits the mark with these large and delicious muffins. They are moist, delicious and the perfect combination of tartness from raspberries balanced with the sweetness of chocolate chips. And they are worth heading to Lapacek's Orchard for fresh raspberries.



Raspberry Chocolate Chip Muffins
3 cups flour
4 tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
2 eggs, room temperature
3/4 cup sugar
1/4 cup brown sugar
1 cup milk, room temperature
1/2 cup canola oil
1 tsp. vanilla
2/3 cup chocolate chips
1 1/4 cups fresh raspberries
Vanilla sugar
Preheat oven to 425°F. Grease jumbo muffin pans.

In a large bowl, combine flour, baking powder, salt and cinnamon. Mix until all dry ingredients are combined.

In a medium bowl, whisk together eggs and sugars until combined. Mix in milk, oil and vanilla.

Fold wet ingredients into dry ingredients together by hand. Fold in the chocolate chips, and then  gently fold in the raspberries.

Pour batter into prepared muffin tins, filling completely to the top. Sprinkle with vanilla sugar. Bake at 425°F for 5 minutes. Reduce oven temperature to 375°F and bake another 25 minutes until tops are golden. A toothpick inserted in the center should come out clean. Cool 10 minutes prior to serving. Makes 7 to 8 large muffins.