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You are here: Home / Healthy Breakfast Recipes / Bakery Style Raspberry-Chocolate Chip Muffins

Bakery Style Raspberry-Chocolate Chip Muffins

By Lauren Keating On 01/14 12 Comments

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healthy-delicious_bakery style muffins

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.

healthy-delicious_bakery style raspberry chocolate muffins-2

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!)

healthy-delicious_bakery style raspberry chocolate muffins

Bakery Style Raspberry-Chocolate Chip Muffins

Bakery Style Raspberry-Chocolate Chip Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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.

Ingredients

  • 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

Streusel Topping

  • 1/4 cup All Purpose Flour
  • 1/4 cup Butter
  • 2 Tablespoons Brown Sugar

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Lauren Keating
Bakery Style Raspberry-Chocolate Chip Muffins 1

 

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Tagged with: Breads// Cake and Pastry// Fruit12 Comments

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Comments

  1. Shawna V. says

    08/25 at 1:09 am

    Any helpful hints on this recipe for high altitude cooking? I’m new to living at 7100 ft., so baking is a new challenge to make things turn out well!

    Reply
    • Lauren Keating says

      08/25 at 6:55 pm

      I’m sorry – I know absolutely nothing about high altitude. 🙁

      Reply
  2. Katie says

    01/21 at 11:14 pm

    How many calories are in these?

    Reply
  3. Chileandrina says

    09/12 at 12:25 am

    oh my goodness, this recipe is almost illegally good! I wanted to make these for breakfast for the kiddos, as they are all very active in sports and need something to sustain them until lunch. I added one scoop of vanilla whey protein powder and four tablespoons of flax meal. I added some leftover cream, although I’m sure next time I’ll just up the yogurt by a 1/2 cup. because I know that flax and powder would over thicken it. These will definitely fill up the kiddos tomorrow morning! Thanks.

    Reply
  4. Michelle says

    02/21 at 12:50 pm

    These were delicious…so huge (I think I’d rather make 18 somewhat smaller ones). I had to add a little milk as the batter was more like rollable dough than batter, and they came out a great consistency. I might add cinnamon or nutmeg next time (just needs a little something), and maybe turbinado on top instead of the streusel. Thanks for sharing this recipe!

    Reply
  5. Julia says

    01/16 at 1:31 pm

    I love the combination of chocolate and raspberries in a muffin–these look delicious!

    Reply
  6. Sydney @ The Crepes of Wrath says

    01/15 at 11:01 am

    I have to make these. My husband was just telling me the other day how much he ~loves~ muffins, but I rarely make them. Go big or go home, I always say, and these look like they fit the bill!

    Reply
  7. Joanne says

    01/14 at 9:17 pm

    I totally agree with you. When I want a muffin nothing but the bakery-style will do! I love how HEARTY these look. And that they’re full of chocolate. Swoon.

    Reply
  8. Stephanie @ Girl Versus Dough says

    01/14 at 9:00 am

    Oh my word, these look like the PERFECT muffins. I love those domed, overflowing tops! Definitely going to make these ASAP.

    Reply
    • Lauren Keating says

      01/16 at 9:39 pm

      Thanks – that’s a great compliment coming from you! 🙂

      Reply

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Lauren Keating is a recipe developer and food photographer who shares easy weeknight recipes and fun weekend projects featuring fresh ingredients.

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