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Raspberry Ripple Chocolate Chip Muffins

June 16, 2009

June 022

Raspberry Ripple Chocolate Chip Muffins

  • 1/2 cup butter
  • 1 3/4 cup sugar
  • 2 eggs
  • 1 cup yogurt
  • 1 tsp vanilla
  • 1/4 tsp almond extract
  • 3 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 cups chocolate chips
  • Raspberry preserves

Preheat oven to 425 degrees.  Line muffins tins with paper liners

Beat butter and sugar until light and fluffy.  Add  eggs one at a time, beating after each addition, followed by yogurt, vanilla and extracts.

Combine dry ingredients, and mix them together with the wet ingredients until everything is well combined.  Add chocolate chips.

Fill muffins cups half way with batter, top with a spoonful of raspberry preserves followed by another spoonful of batter.

*I chose to make 24 smaller muffins, filling the muffin cups about 3/4 full.  (Baking time was also reduced by about  8 minutes) To make large muffins with great big tops fill the muffin cups FULL.  You will get about 12 muffins.

Bake in the upper third of the oven for 15 minutes.  After 15 minutes, reduce heat to 375 degrees and bake for an additional 12-15 minutes until golden brown or until a pick inserted in the centre comes out clean!

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One Comment leave one →
  1. June 17, 2009 2:15 pm

    OMgosh! Pass one over this way! So nummy yummy!

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