I’ve had it with puny little homemade muffins that barely fill their liners and take 2 bites to eat. I want an oversized bakery-style muffin that’s soft and fluffy with a big, golden brown top – and I want to eat it for breakfast without feeling guilty.
These raspberry-chocolate chip muffins definitely fit the bill. They’re stuffed with all sorts of good stuff like fresh berries, dark chocolate, oats, and tangy Greek yogurt, and crowned with delicious streusel.
In order to perfect these treats, I had to do a lot of research on muffins – baking is a science, after all, and even tiny tweaks can results in an end products that’s dense, flat, or a flat out disaster. I found that the best muffins had a few things in common: lots of leavener, thick batter, and a very hot oven.
With those guidelines in mind, I set out experimenting with ways to reduce the fat (subbing out some butter for plain, nonfat greek yogurt which also had the added bonus of giving them a pleasant cheesecake-like tang), add protein and fiber without sacrificing flavor (I didn’t want whole wheat muffins; freshly ground oats made a great supplement to all-purpose flour), and make them practically fool-proof (make sure to grease the tops of the muffin tins – those overflowing tops have a tendency to stick!)
These raspberry-dark chocolate chip muffins have large, overflowing tops, just like the ones from your favorite bakery!
You can find oat flour in the natural section of your grocery store, but I made my own by processing old fashioned oats in the food processor. A heaping cups of oats yielded enough flour – with a little to spare.
I like to use fresh berries, but frozen will work just as well. You can also save yourself about 50 calories by skipping the streusel topping, but I like the little bit of extra sweetness that it provides.
10 minPrep Time
20 minCook Time
30 minTotal Time
- 2 cups All Purpose Flour
- 1 cup Oat Flour
- 4 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Sugar
- 10 ounces (about 1 1/3 cups) Fat Free Plain Greek Yogurt
- 5 Tablespoons Butter, melted
- 2 room temperature Eggs
- 1 teaspoon Vanilla Extract
- 3/4 cups Raspberries
- 1/2 cup Dark Chocolate Chips
- 1/4 cup All Purpose Flour
- 1/4 cup Butter
- 2 Tablespoons Brown Sugar
- Preheat oven to 400*F. Line a 12-cup muffin tin with paper liners; grease the top of the tin with a little oil or butter.
- In a large mixing bowl, sift together the flours, baking powder, baking soda, and salt. In a second bowl, whisk together the sugar, yogurt, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ones; mix until just incorporated – do not overmix, the batter will be very thick. Fold in the berries and chocolate chips.
- Divide the batter between the prepared muffin cups (the batter will mound above the rim of the pan.) In a small bowl, use a fork to mix together 1/4 cup flour, 1/4 cup butter, and 2 tablespoons brown sugar until crumble. Crumble the topping over each muffin.
- Bake for 20-25 minutes, or until the tops are golden brown and springy. Allow muffins to cool at least 15 minutes before removing them from the pan.