California Raisin and Chocolate Chunk Muffins

FORMULA

Ingredients Metric US
All purpose flour 1812 g 4 lb
Baking powder 82.5 g 3 oz
Baking soda 27.5 g 1 oz
Granulated sugar 436 g 15 oz
Butter, cold 660 g 23 oz
Eggs, 12 large 660 g 21 oz
Buttermilk 660 g 21 oz
Sour cream 225 g 8 oz
California golden raisins, plumped in water 200 g 7 oz
California natural raisins, plumped in water 200 g 7 oz
Barry Callebaut semisweet chocolate chunks, 1000 count 450 g 16 oz
Praline Crumble
Almonds, sliced and blanched 150 g 5 1/4 oz
Granulated sugar 300 g 10 1/2 oz
Egg whites, 2 large 60 g 2 oz

PROCEDURE

  1. Combine all dry ingredients in a large bowl; add butter and mix like pie crust.
  2. Beat eggs with buttermilk and sour cream. Stir into dry mixture until blended.
  3. Dust raisins with a little flour and add to mix along with chocolate chunks.
  4. Spoon into muffin Silpats. Mix ingredients for Praline Crumble together and sprinkle on top.
  5. Bake at 338°F (170°C) for about 25 minutes or until skewer comes out dry. Let cool and unmold.

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