Jumbo Raspberry Chocolate Chip Muffins
"Makes 6 large muffins, baked in a 6-count jumbo muffin pan. For standard size muffins in a 12-count pan, reduce baking time to 18 minutes with the 5 initial minutes at the 425F degree temperature. For mini muffins baked in a 24-count pan, bake for 13 minutes at 375F the entire time...."
INGREDIENTS
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3 cups (375 grams) all-purpose flour
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4 teaspoons baking powder
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1 teaspoon salt
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1 teaspoon ground cinnamon
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2 large eggs, at room temperature
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¾ cup (150 grams) granulated sugar
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¼ cup (50 grams) light brown sugar
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1 cup (240 ml) milk, at room temperature (regular milk, soy milk, almond milk - any fat content)
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½ cup (120 ml) canola oil (or melted coconut oil)
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1 teaspoon vanilla extract
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2/3 cup (120 grams) dark chocolate chips, (or semi-sweet)
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1 and ¼ cup (215 grams) fresh raspberries*
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coarse sugar
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