Jumbo Raspberry Chocolate Chip Muffins

( This recipe is written to make 6 jumbo muffins. For 15-16 standard muffins or 30 mini muffins, see notes at the bottom of the recipe. Baking times differ.)

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Ingredients:

 * 3 cups (375 grams) all-purpose flour  (very careful not to overmeasure)
 * 4 teaspoons baking powder
 * 1/2 teaspoon salt
 * 1 teaspoon ground cinnamon
 * 2 large eggs, at room temperature
 * ¾ cup (150 grams) granulated sugar
 * ¼ cup (50 grams) light brown sugar
 * 1 cup (240 ml) milk, at room temperature  (I prefer buttermilk)
 * ½ cup (120 ml) canola/vegetable oil  (or melted coconut oil)
 * 1 teaspoon vanilla extract
 * 2/3 cup (120 grams) dark chocolate chips,  (or semi-sweet)
 * 1 and ¼ cup (215 grams) fresh raspberries*
 * coarse sugar

Directions:

 * 1) Preheat oven to 425F degrees. Spray jumbo muffin pan with non-stick spray. Set aside.
 * 2) In a large bowl, gently toss together flour, baking powder, salt, and cinnamon. Mix until all dry ingredients are combined - a 20 second toss to disburse everything together. Set aside.
 * 3) In a medium bowl, whisk together eggs, granulated sugar, and brown sugar until combined. Mix in milk, oil, and vanilla extract. Mixture will be pale and yellow. Fold wet ingredients into dry ingredients and mix everything together by hand. *Avoid over-mixing,* which will produce tough, dry muffins. Gently mix until all the flour is off the bottom of the bowl and no big pockets of flour remain. The batter will be extremely thick and somewhat lumpy. Fold in the chocolate chips, then *very gently to avoid them from leaking their color,* fold in the raspberries.
 * 4) Spoon batter into prepared muffin tins, filling all the way to the top. Sprinkle with coarse sugar. Bake at 425F degrees for 5 minutes. Keeping the muffins in the oven, reduce oven temperature to 375F and continue to bake for 25-26 minutes until tops are lightly golden. A toothpick inserted in the center should come out clean. Allow to cool for 10 minutes. Muffins taste best fresh the same day. Store muffins at room temperature in an airtight container for up to 5 days.

Recipe Notes:
* For 15-16 standard size muffins, reduce baking time to 18-19 total minutes: 5 initial minutes at the 425F and 13-14 minutes at 375F. For 30 mini muffins, bake for 11-12 minutes at 375F the entire time.

*I strongly recommend using fresh raspberries. If you need to use frozen raspberries, do not thaw them and know that they will inevitably leak their color into the batter.

*Why the initial high temperature? See my sky-high muffin tricks for more detail.

Enjoy!!