Do you ever feel like breakfast is a little too boring? Add some raspberry zing mixed with the sweetness of milk chocolate. I found the recipe for these beautiful Raspberry Chocolate Chip Muffins over at Sally's Baking Addiction. They are delicious, my husband rated them 4 out of 5 stars. For him the 5th star is one of those elusive perfect ratings, so 4 stars is really amazing for him.
When you head over to Sally's I highly recommend that you read the whole article and don't just skip down to the recipe. She walks you why she does certain things in her recipe such as why you change the temperature while baking, canola oil versus butter, and more! If you are going to be baking jumbo muffins with me, this is a must read.
When I made my muffins I didn't bother purchasing confectionery sugar for decorating the top as Sally does for hers. I do agree with Sally, it gives her muffins a gleam that mine don't have. If you were to put our muffins next to each other, hers would have more pizzaz, but it isn't necessary. In fact, I would go so far as to say that if you saw my muffins without seeing hers, you wouldn't think anything was missing.
One of the special things this recipe calls for is starting off with your oven at a high temperature for 5 minutes, this really helps your muffins rise to the occasion, and then lowering the temperature so you don't burn the muffins. I set an alarm. I really did. Then I forgot to do anything about it. I ended up cooking my muffins at the high temperature for 15 minutes instead of 5. Thankfully they still taste good, they were just a little bit more golden brown than intended.
Have you ever had any baking blunders? Were you able to save your creations? Tell me about it below!
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