California Raisin and Chocolate Chunk Muffins

  • Yields about 5 dozen 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

    Posted October 18, 2011 by Melinda

    Posted in :
    • Ready Time :
      0 min

    Servings

    5

    Ingredients

      Directions

      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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