Bakery Style Raspberry-Chocolate Chip Muffins
These raspberry-dark chocolate chip muffins have large, overflowing tops, just like the ones from your favorite bakery! [br][br]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. [br][br]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.
Servings 12
Ingredients
- 2 cups All Purpose Flour
- 1 cup Oat Flour
- 4 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ 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
- ¾ cups Raspberries
- ½ cup Dark Chocolate Chips
Streusel Topping
- ¼ cup All Purpose Flour
- ¼ cup Butter
- 2 Tablespoons Brown Sugar
Instructions
- 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.